TY - JOUR
T1 - Cholesterol-lowering benefits of oat-containing cereal in hispanic Americans
AU - Karmally, Wahida
AU - Montez, Maria G.
AU - Palmas, Walter
AU - Martinez, Wendy
AU - Branstetter, Anita
AU - Ramakrishnan, Rajasekhar
AU - Holleran, Steve F.
AU - Haffner, Steven M.
AU - Ginsberg, Henry N.
PY - 2005/6
Y1 - 2005/6
N2 - 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.
AB - 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.
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U2 - 10.1016/j.jada.2005.03.006
DO - 10.1016/j.jada.2005.03.006
M3 - Article
C2 - 15942550
AN - SCOPUS:20444500138
VL - 105
SP - 967
EP - 970
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
SN - 2212-2672
IS - 6
ER -