Oats have long been recognized for their beneficial effects on lipid metabolism. In 1963, Groot conducted a study showing that oats significantly reduced serum cholesterol levels in both newly weaned albino mice and 21 healthy young males. The results indicated that after three weeks of oat consumption, cholesterol levels dropped, but returned to near baseline after two weeks of discontinuation, suggesting that continuous intake is necessary for sustained benefits.
From 1983 to 1984, research conducted by the U.S. Grain Institute and the Welsh Plant Breeding Station demonstrated that when chicks were fed diets containing oat gum (a form of beta-glucan, a soluble fiber), their serum cholesterol levels, including total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), decreased significantly within three weeks. This early evidence supported the potential of oats as a dietary intervention for managing cholesterol.
In 1989, a joint report from the UK, US, and Canadian Diabetes Research Association found that consuming oat bran for three weeks led to a significant reduction in TC and LDL-C in human subjects. Specifically, TC levels dropped from 2.80 mg/mL to 2.26 mg/mL, and LDL-C fell from 1.90 mg/mL to 1.49 mg/mL. These findings reinforced the effectiveness of oats in lipid management.
A major clinical study in 1985, involving 20 hospitals in Beijing, confirmed that oats had a marked effect on lowering TC, triglycerides (TG), and β-lipoprotein (β-LP). Additionally, it showed a moderate increase in high-density lipoprotein cholesterol (HDL-C), which is often referred to as "good" cholesterol. The study also noted that oats were more effective in secondary hypertriglyceridemia than primary cases. Researchers attributed this effect partly to the high content of unsaturated fatty acids in oats, and partly to non-fat components like non-starch polysaccharides.
Modern lipid-lowering drugs, while effective, often come with side effects such as liver enlargement, weight gain, and even increased cancer risk with long-term use. Patients on these medications also face a 2.7% higher mortality rate. In contrast, oats offer similar lipid-lowering benefits without toxic side effects and may even help prevent blood lipid increases over time. As a result, medical professionals widely recommend incorporating oats into the diet for cardiovascular health.
In addition to its hypolipidemic properties, oats show promise in cancer prevention. While traditional Chinese medicine and international reports suggest that wheat contains anti-cancer compounds, recent studies on oats indicate that animals fed with oat-based diets exhibited slower tumor growth and longer survival times. Although the tumor inhibition rate has not yet reached 30%, the observed improvements are considered indicative of potential anti-cancer activity. However, the exact mechanisms remain unclear and require further investigation.
Oats also demonstrate anti-hyperviscosity and anti-platelet aggregation properties. Studies have shown that 6g of oat flour can significantly reduce plasma viscosity in rats on a high-fat diet, as well as lower whole blood viscosity at both high and low shear rates. It also inhibits platelet aggregation induced by ADP and collagen, suggesting a possible role in preventing thrombosis. Despite these findings, no comprehensive studies have been published in this area yet.
Lastly, oats have proven effective in controlling obesity. A notable case involved a 39-year-old pastry chef from Washington State who weighed 150kg and had a TC level of 3.24 mg/mL. After following his doctor's advice to consume 2–3 oatmeal cakes (each 25g) daily, he lost 25kg and his TC level dropped to 1.75 mg/mL within three months. This real-life example highlights the potential of oats in weight management and overall metabolic health.
Overall, the growing body of scientific evidence supports the role of oats in improving lipid profiles, reducing the risk of cardiovascular diseases, and offering additional health benefits such as anti-cancer potential and anti-thrombotic effects. As more research continues to emerge, oats are increasingly being recognized as a valuable functional food in modern nutrition.
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