Cholesterol-lowering benefits of oat-containing cereal in hispanic Americans

Wahida Karmally, Maria G. Montez, Walter Palmas, Wendy Martinez, Anita Branstetter, Rajasekhar Ramakrishnan, Steve F. Holleran, Steven M. Haffner, Henry N. Ginsberg

Research output: Contribution to journalArticlepeer-review

86 Scopus citations

Abstract

This randomized, controlled trial of cholesterol lowering by an oat bran cereal containing beta glucan vs a corn cereal without soluble fiber in Hispanic Americans was conducted for 11 weeks. One-hundred fifty-two men and women, ages 30 to 70 years, with baseline low-density lipoprotein cholesterol (LDL-C) levels between 120 and 190 mg/dL and triglycerides <400 mg/dL were included. After eating a National Cholesterol Education Program Step 1 diet for 5 weeks, subjects were randomly assigned to the corn or the oat cereal for the next 6 weeks. The daily dose of beta glucan was 3 g. Consumption of oat cereal was associated with a reduction in plasma levels of both total cholesterol (-10.9±21.6 mg/dL; -4.5%) and LDL-C (-9.4±20.3 mg/dL; -5.3%). Consumption of corn cereal did not affect either total cholesterol (+1.2±18.3 mg/dL; 1.1%) or LDL-C (+1.2±17.5 mg/dL; 2.2%). Differences between the effects of the two cereals on total cholesterol and LDL-C were significant, P=.0003 and P=.0007, respectively.

Original languageEnglish (US)
Pages (from-to)967-970
Number of pages4
JournalJournal of the American Dietetic Association
Volume105
Issue number6
DOIs
StatePublished - Jun 1 2005

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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