Journal of Nutrition OpenSOurce Diets- www.ResearchDiets.com

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Frank, J.
Right arrow Articles by Åman, P.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Frank, J.
Right arrow Articles by Åman, P.
© 2004 The American Society for Nutritional Sciences J. Nutr. 134:1384-1388, June 2004

Human Nutrition and Metabolism

Yeast-Leavened Oat Breads with High or Low Molecular Weight ß-Glucan Do Not Differ in Their Effects on Blood Concentrations of Lipids, Insulin, or Glucose in Humans1

Jan Frank2, Birgitta Sundberg, Afaf Kamal-Eldin, Bengt Vessby* and Per Åman

Department of Food Science, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden and * Department of Public Health and Caring Sciences/Unit for Clinical Nutrition Research, University of Uppsala, S-751 25 Uppsala, Sweden

2To whom correspondence should be addressed. E-mail: Jan.Frank{at}lmv.slu.se.


   ABSTRACT
TOP
 ABSTRACT
SUBJECTS AND METHODS
 RESULTS
 DISCUSSION
 LITERATURE CITED
 
Increased intestinal viscosity appears to be the major mode of action by which dietary oat ß-glucan increases the fecal excretion of bile acids and thereby lowers blood cholesterol concentrations. The objective of this experiment was to investigate whether there is a difference in effects on blood lipids between two yeast-leavened oat bran breads containing ß-glucan (6 g/d) of low or high average molecular weight (HMW) (217 or 797 kDa, respectively). The breads were fed to 22 volunteers (women, n = 11; men, n = 11) in a randomized, double-blind, crossover design. The participants ate one bread for 3 wk as part of their normal diet and switched breads after a 2-wk washout period. Blood samples were drawn from fasting subjects and analyzed for lipids, insulin, glucose, and {alpha}- and {gamma}-tocopherol. The two experimental oat breads did not differ in their effects on any of the variables measured. Compared to baseline, however, consumption of HMW bread increased serum insulin by 22.6% (P < 0.03) and decreased blood glucose concentrations by 3.4% (P < 0.05). These results suggest that the molecular weight, when ß-glucan is consumed in oat bran breads as part of the habitual diet, does not play an important physiological role in moderately hypercholesterolemic humans.

KEY WORDS: • ß-glucan • oat bran bread • soluble fiber • blood lipids • humans

In the early 1960s, De Groot et al. discovered that the daily consumption of bread containing 140 g rolled oats markedly lowered serum cholesterol concentrations in humans (1). More than 30 years later, the U.S. FDA established guidelines for food labeling that regulated the use of health claims stating that the intake of whole oats, whole oat products, and soluble fiber from these sources, eaten as part of a diet low in saturated fat and cholesterol, may reduce the risk of coronary heart disease (2). A recent meta-analysis of previously published data revealed a connection between soluble fiber intake from oat products and a reduction in total and LDL cholesterol (3). However, a number of trials aiming to study the lipid-lowering effects of oat fiber failed to confirm these results [summarized in (4)].

(1->3),(1->4)-ß-D-Glucan (subsequently referred to as ß-glucan)3 is the major soluble fiber in oats and is thought to be the active component responsible for its cholesterol-lowering properties (4). Its most likely and major mode of action is by increasing the viscosity of the intestinal content and subsequently increasing the fecal excretion of bile acids and cholesterol (5–7). Thus, enzymatic treatment of oat bran with ß-glucanase resulted in a degradation of ß-glucan, a reduced viscosity, and the loss of its cholesterol-lowering effect in rats (8). Further studies in chickens revealed that the cholesterol-lowering potential was linked to the degradation rate and molecular size of ß-glucan in the small intestine (9,10). Previous work from our group showed that the molecular weight distribution of ß-glucan changes markedly during food processing (11).

Consequently, we found it important to study whether the cholesterol-lowering properties of oat ß-glucan depend on the molecular weight and whether food processing, such as baking, causing considerable degradation of ß-glucans, may impair or even abolish their cholesterol-lowering effects. Therefore, we baked two types of yeast-leavened oat bread with partially degraded ß-glucan with average molecular weights at the lower and upper limits (217 and 797 kDa, respectively) of the molecular weight range previously found in yeast-leavened oat breads (11). We then used these breads in an intervention trial to study the differences in their effects on blood concentrations of lipids (such as cholesterol and vitamin E), glucose, and insulin in humans.


   SUBJECTS AND METHODS
TOP
 ABSTRACT
 SUBJECTS AND METHODS
RESULTS
 DISCUSSION
 LITERATURE CITED
 
    Baking and analyses of oat bran breads. Yeast-leavened oat bran breads, containing ß-glucan of different molecular weight, were prepared using coarse or finely disintegrated oat bran and short or long fermentation times, respectively, and baked at Cerealia R&D. Dough for high molecular weight ß-glucan oat bran bread (HMW bread) contained oat bran (all percentages by weight; 26.6%, Kungsörnen), white wheat flour (19.8%), wheat gluten (4.7%), fresh yeast (3.1%), malt syrup (2.9%), rye sour powder (1.2%), salt (0.8%), and water (40.9%). The dough was mixed for 3 min and fermented for 10 min and thereafter rolls (70 g dough) were formed and fermented for 30 min at 38°C. The breads were baked at 200°C for 10 min. Dough for low molecular weight ß-glucan oat bran bread (LMW bread) contained finely disintegrated (to pass a 1.0-mm screen in a mill) oat bran (25.5%), white wheat flour (19.1%), wheat gluten (4.5%), fresh yeast (2.9%), malt syrup (2.8%), rye sour powder (1.2%), salt (0.8%), and water (43.2%). Finely disintegrated oat bran, fresh yeast, and water were prefermented for 2 h at room temperature before being added to the other ingredients. The dough was mixed for 3 min and fermented for 40 min and thereafter rolls (70 g dough) were formed and fermented for 40 min at 38°C. The breads were baked at 200°C for 10 min. All breads were stored frozen at –20°C until analyzed or used in the human study.

Six representative samples of the two bread types were collected and freeze-dried. The samples were ground in a Tecator cyclone sample mill (Foss Tecator AB) to pass a 0.5-mm screen. All analyses are reported on a dry matter basis, determined by drying for 6 h at 105°C. Ash, crude fat, crude protein (N x 6.25), starch including glucose and maltodextrins, ß-glucan, total dietary fiber, and dietary fiber components were analyzed by standard methods as described previously (12).

The molecular weight distribution of ß-glucan in the samples was determined as described by Rimsten et al. (12). In brief, endogenous enzymes in ground breads were inactivated by boiling in 50% ethanol for 15 min. ß-Glucan was extracted with hot water during starch degradation with termamyl and injected into a calibrated high-performance size exclusion chromatography system with fluorescence detection. Calcofluor average molecular weight (here referred to as average molecular weight) and the molecular weight percentiles (p10, p50, and p90) at which 10, 50, and 90% of the distribution is lower were calculated.

    Subjects. Twenty-seven healthy subjects (11 men and 16 women) from the Uppsala region were recruited by word-of-mouth recommendation. Two subjects left the experiment after the first experimental period because they felt incapable of eating the required amount of oat bread, 1 quit because of personal reasons, and 2 volunteers were excluded because of reported consumption of phytosterol-enriched margarine. The remaining 22 volunteers were included in the study. Physical and biochemical characteristics of the participants are shown in Table 1. To be suitable for the study, the subjects had to meet all of the following criteria: fasting LDL cholesterol concentration > 3 mmol/L, absence of any disease (as assessed by standard laboratory tests performed at Samariterhemmets hospital), age 30–65 y, BMI 21–30 kg/m2, fasting blood glucose concentration < 8 mmol/L, no medical treatment for elevated blood lipids, and no consumption of foods or food supplements with potential effects on blood cholesterol concentrations [such as (n-3) fatty acids and phytosterols]. Informed consent was obtained from all participants and the experimental protocol was approved by the Ethical Committee of the Medical Faculty at Uppsala University.


View this table:
[in this window]
[in a new window]
  		TABLE 1 Selected characteristics of the subjects at screening1

 
    Experimental design. The volunteers were randomly assigned to start with one of two different oat breads with similar nutrient composition (Table 2) but different ß-glucan molecular weight distribution (Fig. 1, Table 3) in a double-blind crossover design. They consumed one type of oat bread for 3 wk and switched to the other type of bread after a 2-wk washout period. Participants were asked to come to the Metabolic Ward Unit at Samariterhemmets hospital in Uppsala between 0700 and 0900 h on the first and last days of each experimental period. Blood samples were drawn from fasting subjects and blood glucose concentration and body weight were registered on these occasions. The deep-frozen oat rolls for the whole treatment period were neutrally packed and labeled and handed over to the subjects after the blood sampling on the first day of each experimental period. Neither the subjects nor the trial leaders had any knowledge of the type of bread until after the experiment. The participants were instructed to eat 4 rolls of oat bread (about 120 g dry matter) per day, not to change their lifestyle (including diet and physical activity), to keep their body weight stable, and to abstain from eating foodstuffs containing oat for 2 wk prior to the experimental periods. The subjects completed a 3-d (2 working days and 1 Sunday) food intake record during wk 3 of each period. The amount of food was either weighed or, when no balance was available, estimated with the help of meal models provided with the instructions. The computer software MATs 4.0 (Rudans Lättdata) and the database PC-kost (PC-kost 1996) from the Swedish National Food Administration were used to convert the food records into nutrient and energy data. Each participant was provided with a diary to record unusual events, such as illness or forgotten intake of oat rolls.


View this table:
[in this window]
[in a new window]
  		TABLE 2 Chemical composition of low molecular weight and high molecular weight ß-glucan oat bran bread1

 


View larger version (23K):
[in this window]
[in a new window]
  		FIGURE 1 Molecular weight distribution of extracted ß-glucan in the HMW bread (solid line) and LMW bread (dashed line). Curves represent the average of six different determinations and the gray shadows represent SD.

 

View this table:
[in this window]
[in a new window]
  		TABLE 3 Molecular weight of ß-glucan in oat bran breads1

 
    Analyses of the blood samples. Cholesterol concentrations were determined in serum and in the isolated HDL fraction according to the IL Test Cholesterol Trinder’s method 181618–10 and triacylglycerols according to the IL Test Triglyceride Enzymatic-Colorimetric method 181610–60 employing a Monarch apparatus (Instrumentation Laboratories). Serum HDL were separated as reported by Seigler and Wu (13) using sodium phosphotungstate and magnesium chloride, modified by allowing the sample to precipitate at 4°C for 20 min. Concentrations of LDL cholesterol were calculated using the Friedewald formula (14).

For the extraction of tocopherols, blood serum (500 µL) was mixed with ethanol containing 0.005% BHT (500 µL) and extracted with hexane (2 mL) after being manually shaken for 3 min. Serum tocopherols were analyzed by HPLC using a Merck–Hitachi (Hitachi) system (pump L-6000, autosampler AS-4000, detector D-2500) and separated on a LiChrospher 100 NH2 column (250 x 4 mm, E. Merck) using isooctane/methyl tert-butylether/methanol (75:25:0.035, by vol) as mobile phase. The tocopherol concentrations are reported as lipid adjusted values (concentration of the respective tocopherol divided by the sum of total cholesterol and triacylglycerols).

Insulin was measured in serum by an enzyme immunoassay, ELISA-kit (Mercodia AB), in a Bio-Rad Coda automated EIA analyzer (Bio-Rad Laboratories). Blood glucose concentrations were measured directly in a drop of blood collected from the subjects by the glucose-dehydrogenase-based reaction in a HemaCue blood glucose photometer (HemoCue AB).

    Statistical analyses. The statistical analyses take into consideration the cross-over design of the experiment, the scales, and the distribution of the variables, which were continuous and on an interval scale. Variables were analyzed by an ANOVA and log-transformed if their distribution was skewed (Shapiro-Wilk W-test < 0.95). Results are expressed as least square means with SEM. To determine whether the molecular weight was an important determinant of the potential effects, the difference in treatment effect was calculated by subtraction of the treatment effects (Table 4) after consumption of the LMW bread from the treatment effects after consumption of the HMW bread [difference in treatment effect = (THMW – BHMW) – (TLMW – BLMW), where T = value after treatment and B = baseline value]. Thus calculated, the values would significantly differ from zero if molecular weight did play an important role in these effects and be zero or very close to zero if it did not. The resulting values were analyzed using a paired t test and were considered different at P < 0.05. Values after intervention with the two breads (for all subjects and male and female subjects separately) were compared with each other and with the baseline value. A test for carry-over effects according to Jones and Kenward (15) was used. All analyses were performed using the Statistical Analyses System (version 8.2, SAS Institute).


View this table:
[in this window]
[in a new window]
  		TABLE 4 Lipid and insulin concentrations in blood serum and glucose concentrations in whole blood in men and women who consumed oat bread containing high or low molecular weight ß-glucan in a crossover design1

 

   RESULTS
TOP
 ABSTRACT
 SUBJECTS AND METHODS
 RESULTS
DISCUSSION
 LITERATURE CITED
 
Two types of yeast-leavened oat bran bread with a similar total content (Table 2) but a different molecular weight distribution of ß-glucan (Fig. 1, Table 3) were used in this study. The average molecular weights of ß-glucan in the HMW and LMW breads were 797 and 217 kDa, respectively (Table 3). The subjects ate 4 rolls of either bread (~120 g dry matter), containing ~6 g ß-glucan, per day. Evaluation of their diaries and food records showed good compliance with the study plan for all volunteers. The subjects did not change their dietary habits and kept their body weight stable throughout the entire experiment (data not shown). The intake of macronutrients (protein, carbohydrates, fat, cholesterol, dietary fiber, ß-glucan, and alcohol) did not differ between the experimental groups (data not shown).

Statistical analyses detected no carry-over effects between the two treatment periods. Paired t tests did not reveal any significant differences between the treatments with the two different oat breads (data not shown). Hence, the difference in molecular weight was not an important factor for the physiological effects observed in this study.

Consumption of the HMW bread elevated insulin and lowered blood glucose (P < 0.05) in all subjects compared to baseline concentrations, while the LMW bread had no effects (Table 4). When the data were analyzed separately for each gender, only the change in serum insulin in women was significant. Also in women, the HMW bread lowered total and LDL cholesterol concentrations and the LDL/HDL ratio compared to baseline (P < 0.05), while the LMW bread was without effect. Neither of the breads had any effects in the men. The breads also did not affect the subjects’ serum tocopherol concentrations.


   DISCUSSION
TOP
 ABSTRACT
 SUBJECTS AND METHODS
 RESULTS
 DISCUSSION
LITERATURE CITED
 
Since the discovery of the cholesterol-lowering action of rolled oats (1), much effort has been put into identification of the underlying mechanism(s). The most likely mode of action for cholesterol lowering by dietary oat ß-glucan is via an increased fecal excretion of bile acids and their subsequent de novo synthesis from circulating cholesterol (5–7,16). The recognition of the lipid-lowering properties of ß-glucan eventually led to the formulation of guidelines for health claims linking dietary fiber intake from oats with a reduction in heart disease risk by authorities like the FDA. These guidelines only consider the total content of ß-glucans in a certain food but not their molecular weight (2). Animal studies suggested that molecular weight is an important determinant of the lipid-lowering properties of oat fiber (8–10). The average molecular weight of ß-glucan in yeast-leavened oat breads was reported to be in the range of ~100–900 kDa, whereas in oat bran it typically is ~2000 kDa (11).

The FDA determined the minimum dose required to reduce blood cholesterol concentrations and, in consequence, the risk to develop coronary heart disease to be 3 g ß-glucan per day (2). In this study, the subjects consumed oat bread containing 6 g ß-glucan per day with a HMW of 797 kDa or a LMW of 217 kDa. The study was designed to investigate the importance of molecular weight for the cholesterol-lowering properties and not the cholesterol-lowering properties of the individual breads as such. The results clearly demonstrate that there were no differences between the effects of the two types of bread on any of the measured variables. Hence, the molecular weight of ß-glucan, in the range present in yeast-leavened oat bread, seems to have no influence on its hypolipidemic properties. This is in agreement with a recent publication showing that bread production decreased the molecular weight of ß-glucan and that consumption of these breads caused no appreciable cholesterol-lowering effect (17).

Because our experiment was not primarily designed to study the cholesterol-lowering effects of the experimental breads, the results displayed in Table 4 should be interpreted with appropriate care. However, compared to baseline, the HMW bread did significantly lower total and LDL cholesterol concentrations in female subjects. This cholesterol-lowering effect is in accordance with the majority of published studies, which found a low to moderate decrease in total and LDL cholesterol concentrations in response to oat fiber consumption (3,4,18–23). The observed differences between men and women in the present trial may be partly due to the higher baseline concentrations of blood lipids in the enrolled women. There is evidence that changes in blood cholesterol may be larger in individuals with initially higher cholesterol concentrations (22,24,25). Furthermore, the dose of ß-glucan consumed was relatively higher for the women with respect to their lower body weight (Table 1) and daily food consumption (data not presented).

Summarizing the existing evidence from literature suggests that yeast-leavened oat (bran) bread may not be suitable for lowering of blood cholesterol concentrations by dietary means and that products developed for that purpose should contain ß-glucan of much higher average molecular weight. The results of the present study show that the molecular weight of ß-glucan, when it is consumed in oat bran breads as part of the habitual diet, may not play an important physiological role in moderately hypercholesterolemic humans.


   FOOTNOTES
 
1 Supported by grants from Stiftelsen Cerealia and the Swedish Nutrition Foundation. Back

3 Abbreviations used: ß-glucan, (1->3),(1->4)-ß-D-glucan; HMW, high molecular weight; LMW, low molecular weight. Back

Manuscript received 29 October 2004. Initial review completed 18 November 2003. Revision accepted 18 February 2004.


   LITERATURE CITED
TOP
 ABSTRACT
 SUBJECTS AND METHODS
 RESULTS
 DISCUSSION
 LITERATURE CITED
 

1. De Groot, A. P., Luyken, R. & Pikaar, N. A. (1963) Cholesterol lowering effect of rolled oats. Lancet 2:291-300.

2. U.S. Food and Drug Administration (1997) FDA final rule for federal labeling: health claims; oats and coronary heart disease. Fed. Regist. 62:3584-3681.

3. Brown, L., Rosner, B., Willett, W. W. & Sacks, F. M. (1999) Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am. J. Clin. Nutr. 69:30-42.[Abstract/Free Full Text]

4. Truswell, A. S. (2002) Cereal grains and coronary heart disease. Eur. J. Clin. Nutr. 56:1-14.[Medline]

5. Lia, A., Andersson, H., Mekki, N., Juhel, C., Senft, M. & Lairon, D. (1997) Postprandial lipemia in relation to sterol and fat excretion in ileostomy subjects given oat-bran and wheat test meals. Am. J. Clin. Nutr. 66:357-365.[Abstract/Free Full Text]

6. Lia, A., Hallmans, G., Sandberg, A. S., Sundberg, B., Aman, P. & Andersson, H. (1995) Oat beta-glucan increases bile acid excretion and a fiber-rich barley fraction increases cholesterol excretion in ileostomy subjects. Am. J. Clin. Nutr. 62:1245-1251.[Abstract/Free Full Text]

7. Andersson, M., Ellegard, L. & Andersson, H. (2002) Oat bran stimulates bile acid synthesis within 8 h as measured by 7alpha-hydroxy-4-cholesten-3-one. Am. J. Clin. Nutr. 76:1111-1116.[Abstract/Free Full Text]

8. Tietyen, J. L., Nevins, D. J. & Schneeman, B. O. (1990) Characterization of the hypercholesterolemic potential of oat bran. FASEB J. 4:A527 (abs.).

9. Bengtsson, S., Åman, P., Graham, H., Newman, C. W. & Newman, R. K. (1990) Chemical studies on mixed-linked beta-glucans in hull-less barley cultivars giving different hypocholesterolaemic responses in chickens. J. Sci. Food Agric. 52:435-445.

10. Bach Knudsen, K. E., Hansen, I., Borg Jensen, B. & Østergård, K. (1990) Physiological implications of wheat and oat dietary fiber. Furda, I. Brine, C. J. eds. New Developments in Dietary Fiber 1990:135-150 Plenum Press New York, NY. .

11. Aring;man, P., Rimsten, L. & Andersson, R. (2004) Molecular weight distribution of ß-glucan in oat based foods. Cereal Chem. 81:356-360.

12. Rimsten, L., Stenberg, T., Andersson, R., Andersson, A. & Åman, P. (2003) Determination of beta-glucan molecular weight using SEC with calcofluor detection in cereal extracts. Cereal Chem. 80:485-490.

13. Seigler, L. & Wu, W. T. (1981) Separation of serum high-density lipoprotein for cholesterol determination: ultracentrifugation vs precipitation with sodium phosphotungstate and magnesium chloride. Clin. Chem. 27:838-841.[Abstract/Free Full Text]

14. Friedewald, W. T., Levy, R. I. & Fredrickson, D. S. (1972) Estimation of the concentration of low-density lipoprotein cholesterol in plasma, without use of the preparative ultracentrifuge. Clin. Chem. 18:499-502.[Abstract]

15. Jones, B. & Kenward, M. G. (1989) Monographs on Statistics and Applied Probability 34: Design and Analysis of Cross-over Trials 1989 Chapman & Hall London .

16. Amundsen, A. L., Haugum, B. & Andersson, H. (2003) Changes in serum cholesterol and sterol metabolites after intake of products enriched with an oat bran concentrate within a controlled diet. Scand. J. Nutr. 47:60-74.

17. Kerckhoffs, D. A., Hornstra, G. & Mensink, R. P. (2003) Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies. Am. J. Clin. Nutr. 78:221-227.[Abstract/Free Full Text]

18. Behall, K. M., Scholfield, D. J. & Hallfrisch, J. (1997) Effect of beta-glucan level in oat fiber extracts on blood lipids in men and women. J. Am. Coll. Nutr. 16:46-51.[Abstract]

19. Braaten, J. T., Wood, P. J., Scott, F. W., Wolynetz, M. S., Lowe, M. K., Bradley-White, P. & Collins, M. W. (1994) Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. Eur. J. Clin. Nutr. 48:465-474.[Medline]

20. Davidson, M. H., Dugan, L. D., Burns, J. H., Bova, J., Story, K. & Drennan, K. B. (1991) The hypocholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. J. Am. Med. Assoc. 265:1833-1839.[Abstract]

21. Kirby, R. W., Anderson, J. W., Sieling, B., Rees, E. D., Chen, W. J., Miller, R. E. & Kay, R. M. (1981) Oat-bran intake selectively lowers serum low-density lipoprotein cholesterol concentrations of hypercholesterolemic men. Am. J. Clin. Nutr. 34:824-829.[Abstract/Free Full Text]

22. Onning, G., Wallmark, A., Persson, M., Akesson, B., Elmstahl, S. & Oste, R. (1999) Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia. Ann. Nutr. Metab. 43:301-309.[Medline]

23. Uusitupa, M. I., Ruuskanen, E., Makinen, E., Laitinen, J., Toskala, E., Kervinen, K. & Kesaniemi, Y. A. (1992) A controlled study on the effect of beta-glucan-rich oat bran on serum lipids in hypercholesterolemic subjects: relation to apolipoprotein E phenotype. J. Am. Coll. Nutr. 11:651-659.[Abstract]

24. Anderson, J. W. (1995) Dietary fibre, complex carbohydrate and coronary artery disease. Can. J. Cardiol. 11(Suppl G):55G-62G.

25. Ripsin, C. M., Keenan, J. M., Jacobs, D. R., Jr, Elmer, P. J., Welch, R. R., Van Horn, L., Liu, K., Turnbull, W. H., Thye, F. W. & Kestin, M., et al (1992) Oat products and lipid lowering. A meta-analysis. J. Am. Med. Assoc. 267:3317-3325.[Abstract]




This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
E. Naumann, A. B van Rees, G. Onning, R. Oste, M. Wydra, and R. P Mensink
{beta}-Glucan incorporated into a fruit drink effectively lowers serum LDL-cholesterol concentrations
Am. J. Clinical Nutrition, March 1, 2006; 83(3): 601 - 605.
[Abstract] [Full Text] [PDF]

This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Frank, J.
Right arrow Articles by Åman, P.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Frank, J.
Right arrow Articles by Åman, P.

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]