Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies

Kerckhoffs, D.A.J.M.; Hornstra, Gerard; Mensink, Ronald P.

doi:10.1093/ajcn/78.2.221

Cited by 241 publications

(187 citation statements)

References 20 publications

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“…Based on the 2% reduction in CHD risk for each 1% reduction in LDL-C concentration suggested by LRC-CPPT (1984), E9% reduction in CHD risk can be predicted based on the mean treatment effect of a 4.5% reduction in TC found in the present study. These effects are similar to those of soluble viscous dietary fibres such as psyllium, guar gum and b-glucans (Brown et al, 1999;Anderson et al, 2000b;Jenkins et al, 2002b;Kerckhoffs et al, 2003). Nevertheless, studies comparing the effects of LKFibre with those of established cholesterol-lowering fibres, in equi-fibre diets, are now required.…”

Section: Discussionmentioning

confidence: 82%

Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

et al. 2004

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Objective: To examine the effect of a diet containing a novel legume food ingredient, Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKFibre), compared to a control diet without the addition of LKFibre, on serum lipids in men. Design: Randomized crossover dietary intervention study. Setting: Melbourne, Australia -Free-living men. Subjects: A total of 38 healthy males between the ages of 24 and 64 y completed the intervention. Intervention: Subjects consumed an LKFibre and a control diet for 1 month each. Both diets had the same background menus with seven additional experimental foods that either contained LKFibre or did not. Depending on energy intake, the LKFibre diet was designed to contain an additional 17 to 30 g/day fibre beyond that of the control diet. Results: Compared to the control diet, the LKFibre diet reduced total cholesterol (TC) (mean7s.e.m.; 4.571.7%; P ¼ 0.001), low-density lipoprotein cholesterol (LDL-C) (5.472.2%; P ¼ 0.001), TC: high-density lipoprotein cholesterol (HDL-C) (3.072.0%; P ¼ 0.006) and LDL-C:HDL-C (3.872.6%; P ¼ 0.003). No effects on HDL-C, triacylglycerols, glucose or insulin were observed. Conclusions: Addition of LKFibre to the diet provided favourable changes to some serum lipid measures in men, which, combined with its high palatability, suggest this novel ingredient may be useful in the dietary reduction of coronary heart disease risk.

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Section: Discussionmentioning

confidence: 82%

Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

et al. 2004

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“…Å man et al (2004) showed that the mean MW of b-glucan in oats is retained in rolled oats, oat bran and different types of oat bran concentrate (OBC), while bread making markedly degraded the b-glucan and the mean MW. Likewise, Kerckhoffs et al (2003) demonstrated that a daily intake of 5 g of oat bglucans incorporated into bread did not decrease the cholesterol concentrations compared to when b-glucans are incorporated into beverages. Ö nning et al (1999) demonstrated significant cholesterol reductions of beverages with oat b-glucans (3.8 g per day) compared to rice starch as control.…”

Section: Discussionmentioning

confidence: 97%

“…Regarding b-glucan from oats, results are also conflicting, although the majority of studies have shown a cholesterollowering effect (Ö nning, 2004). However, in some studies the reductions were small, that is less than 5% for LDLcholesterol, in comparison to control groups (Törronen et al, 1992;Whyte et al, 1992;Poulter et al, 1994;Lovegrove et al, 2000;Kerckhoffs et al, 2003). These varying results in human trials may be due to factors such as the dose of b-glucans, food processing, solid or liquid study products, the initial cholesterol concentrations of the subjects, or the study design.…”

Section: Discussionmentioning

confidence: 99%

Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with β-glucans from oats or barley: a randomised dose-controlled trial

et al. 2005

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Objectives: To investigate side by side the effects on serum lipoproteins and postprandial glucose and insulin concentrations of beverages enriched with 5 or 10 g of b-glucans from oats or barley. Design and setting: An 8-week single blind, controlled study with five parallel groups carried out at two centres under identical conditions. Subjects: A total of 100 free-living hypercholesterolaemic subjects were recruited locally and 89 completed the study.

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“…Water-soluble, gel-forming fibre in the form of guar gum, and b-glucans added to glucose solution or mixed with food reduce the expected rise in blood glucose and insulin concentration both in diabetics (Tappy et al, 1996;Jenkins et al, 2002) and healthy subjects (Jenkins et al, 1977;Fairchild et al, 1996;Liljeberg et al, 1996). In long-term control studies, various soluble fibres have been shown to reduce low-density lipoprotein cholesterol such as psyllium (Anderson et al, 1995(Anderson et al, ), b-glucans (Ö nning et al, 1999Kerckhoffs et al, 2003), guar gum (Aro et al, 1981) and leguminous fibre (Simpson et al, 1981). Further, oat bran concentrate has been found to improve long-term control of diabetes (Pick et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

2007

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Objective: To evaluate the impact of an extruded muesli product based on b-glucan-rich oat bran on postprandial glycaemia and insulinaemia. Subject/Design: The study is divided in two series. Blood glucose and serum insulin responses were studied after subjects consuming test meals including a serving of muesli with 3 g (series 1) and 4 g (series 2) of b-glucans, respectively. The muesli was a component in a single serving packet with muesli and yoghurt. This was served together with white wheat bread in the morning after an overnight fast. The compositions were standardized to contain 50 g available carbohydrates. As a reference meal a serving packet without b-glucans was included. The study was performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Nineteen and thirteen healthy volunteers with normal body mass index were recruited for series 1 and 2, respectively. Results: Muesli with 3 g of b-glucans, included in a mixed bread meal, gave no significant differences in glycaemic response compared to a reference meal without muesli and b-glucans. In contrast, muesli with 4 g of b-glucans significantly (Po0.05) lowered the glucose and insulin responses compared to the reference meal. Conclusions: Muesli enriched with 4 g of b-glucans reduces postprandial glucose and insulin levels to a breakfast based on high glycaemic index products. A total of 4 g of b-glucans from oats seems to be a critical level for a significant decrease in glucose and insulin responses in healthy people.

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Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread and cookies

Abstract: The food matrix or the food processing, or both, could have adverse effects on the hypocholesterolemic properties of oat beta-glucan.

Cited by 241 publications

References 20 publications

Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

Lupin kernel fibre-enriched foods beneficially modify serum lipids in men

Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with β-glucans from oats or barley: a randomised dose-controlled trial

Muesli with 4 g oat β-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

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