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Physicochemical properties of oat beta-glucan influence its LDL cholesterol lowering effect in human subjects

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Summer Meeting, 28 June–1 July 2010, Nutrition and health: cell to community

Physicochemical properties of oat beta-glucan influence its

LDL cholesterol lowering effect in human subjects

T. M. S. Wolever

1

, S. M. Tosh

2

, A. L. Gibbs

3

, J. Brand-Miller

4

, A. M. Duncan

5

, V. Hart

6

,

B. Lamarche

7

, B. Thomson

3

, R. Duss

8

and P. J. Wood

2

1

Glycemic Index Laboratories Inc., Toronto, ON, Canada,2Agriculture Agri-Foods Canada, Guelph, ON, Canada,

3

Department of Statistics, University of Toronto, Toronto, ON, Canada, 4Molecular and Microbial Biosciences, University of Sydney, Sydney, Australia, 5Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada,

6

Reading Scientific Services Ltd, Reading, UK,7INAF, Laval University, Laval, QC, Canada and8CreaNutrition, AG, Zug, Switzerland

Daily consumption of 3 g oat b-glucan is considered sufficient to lower serum LDL cholesterol (LDL-C), but not all studies show an effect. The ability of oatb-glucan to reduce LDL-C is thought to depend on viscosity which is controlled by the molecular weight (MW) and the amount of oatb-glucan solubilized in the intestinal lumen (C), but this has not been demonstrated in human subjects.

Therefore, our two primary objectives were to determine if consuming 3 g high-MW oat-b-glucan daily reduced LDL-C, and if LDL-C-lowering was related to log(MW· C) of oat-b-glucan. To address these objectives, we conducted a randomized, controlled, double-blind parallel design clinical trial in two contract–research–organisations and three university nutrition research centres in Canada, Australia and UK. A volunteer sample of healthy subjects with LDL-C ‡ 3.0 and £ 5.0 mmol/l (n 786 screened, n 400 ineligible, n 19 refused, n 367 randomized, n 345 completed) were randomly assigned by the computer to receive one of five treatments. Subjects consumed cereal containing wheat fibre (n 87) or a total of 3 g high-MW (n 86), 4 g medium-MW (n 67), 3 g medium-MW (n 64) or 4 g low-MW (n 63) oat b-glucan daily (OatWell1

, divided doses, twice-daily) for 4 weeks. Using an intent-to-treat analysis, serum-LDL-C concentration after 4 weeks was compared between treatments after adjusting for baseline LDL-C.

After 4 weeks, LDL-C on 3 g high-MW oatb-glucan cereal was less than on wheat-fibre cereal by 0.21 mmol/l (95% CI; - 0.11, - 0.30, P = 0.0023). By analysis of covariance log(MW · C) was a significant determinant of week 4 LDL-C-cholesterol (P = 0.003). The treatment effect was not significantly influenced by age, sex, study centre or baseline LDL-C.

It was concluded that consuming only 3 g high-MW oatb-glucan daily in a ready-to-eat cereal reduced LDL-C by 0.2 mmol/l; efficacy was reduced in cereals containing oatb-glucan with low MW. Thus, the physicochemical properties of oat b-glucan should be considered when assessing the cholesterol-lowering ability of oat-containing products.

The trial was registered at www.clinicaltrials.gov NCT00981981.

Funding was provide by the Swedish Governmental Agency for Innovations Systems and CreaNutrition.

Proceedings of the Nutrition Society (2010), 69 (OCE6), E461 doi:10.1017/S0029665110003241

https:/www.cambridge.org/core/terms. https://doi.org/10.1017/S0029665110003241

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