An oat-containing hypocaloric diet reduces systolic blood pressure and improves lipid profile beyond effects of weight loss in men and women

Citation
E. Saltzman et al., An oat-containing hypocaloric diet reduces systolic blood pressure and improves lipid profile beyond effects of weight loss in men and women, J NUTR, 131(5), 2001, pp. 1465-1470
Citations number
33
Categorie Soggetti
Food Science/Nutrition","Endocrinology, Nutrition & Metabolism
Journal title
JOURNAL OF NUTRITION
ISSN journal
00223166 → ACNP
Volume
131
Issue
5
Year of publication
2001
Pages
1465 - 1470
Database
ISI
SICI code
0022-3166(200105)131:5<1465:AOHDRS>2.0.ZU;2-T
Abstract
Hypertension, dyslipidemia and overweight contribute substantially to cardi ovascular disease risk. One of the most effective methods for improving hig h blood pressure and lipid profiles is loss of excess weight. Other recomme ndations for reducing cardiovascular risk include changes in dietary micron utrient, macronutrient and fiber intakes. To better define a diet for reduc tion in cardiovascular risk, 43 adults (body mass index 26.4 +/- 3.3, range 20.5-33.9 kg/m(2)) participated in an 8-wk study to determine the effects of two diets on weight, blood pressure, lipids and insulin sensitivity. For 2 wk, weight was maintained and all subjects consumed a control diet. For the next 6 wk, subjects consumed one of two hypocaloric diets (maintenance energy minus 4.2 MJ/d): the control diet (n = 21) or a diet containing oats [45 g/(4.2 MJ dietary energy . d), n = 22]. There was no significant diffe rence between groups in changes in weight loss (control -4.0 +/- 1.1 kg, oa ts -3.9 +/- 1.6 kg, P = 0.8). The oats diet resulted in greater decreases i n mean systolic blood pressure (oats -6 +/- 7 mm Hg, control -1 +/- 10 mm H g, P = 0.026), whereas diastolic blood pressure change did not differ betwe en the two groups (oats -4 C 6 mm Hg, control -3 +/- 5 mm Hg, P = 0.8). The oat diet resulted in significantly greater decreases in total cholesterol (oats -0.87 +/- 0.47 mmol/L, control -0.34 +/- 0.5 mmol/L, P = 0.003) and L DL cholesterol (oats -0.6 +/- 0.41 mmol/L, control -0.2 +/- 0.4lmmol/L, P = 0.008). In summary. a hypocaloric diet containing oats consumed over 6 wk resulted in greater improvements in systolic blood pressure and lipid profi le than did a hypocaloric diet without oats.