Increased oats' consumption does not reduce cardiovascular disease risk markers in middle-aged healthy volunteers

Research output: Contribution to journalAbstract

Abstract

Identifying dietary components that modulate blood pressure and other cardiovascular disease (CVD) risk markers could represent a safe, cost-effective means of helping to tackle CVD. We recently showed that daily consumption of three portions of whole grain foods (mixture of wheat and oats) could reduce CVD risk in healthy, normotensive, middle-aged people by significantly lowering systolic blood pressure(1). Increased consumption of oats has also been associated with reducing blood cholesterol seemingly due the presence of β-glucans, a group of soluble fibres with cholesterol-lowering properties(2,3) . The aim of this pilot study was to assess the effects of increased oats’ consumption (minimum 100 g/day) on established risk markers for CVD.

A dietary randomised controlled trial involving 23 middle aged healthy individuals (4 men and 19 women) was carried out. After a 4-week run-in period on a refined diet, volunteers were randomly allocated to a control (refined diet) or an oats group for 12 weeks. Outcome measures were blood pressure, serum lipids as well as inflammatory markers, and insulin sensitivity. Exclusion criteria included history of CVD, diabetes or previously diagnosed impaired glucose tolerance (fasting glucose greater than 7·0 mM), untreated thyroid disorders, or systolic (SBP) and diastolic (DBP) blood pressures over 160 and 99 mm Hg respectively. Volunteers with rheumatoid arthritis, asthma, inflammatory bowel disease, autoimmune disorders or cancer, or taking any medication or supplements known to affect any outcome measures were also excluded.
Original languageEnglish
Pages (from-to)E74-E74
Number of pages1
JournalProceedings of the Nutrition Society
Volume74
Issue numberOCE1
DOIs
Publication statusPublished - Jan 2015

Cite this

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title = "Increased oats' consumption does not reduce cardiovascular disease risk markers in middle-aged healthy volunteers",
abstract = "Identifying dietary components that modulate blood pressure and other cardiovascular disease (CVD) risk markers could represent a safe, cost-effective means of helping to tackle CVD. We recently showed that daily consumption of three portions of whole grain foods (mixture of wheat and oats) could reduce CVD risk in healthy, normotensive, middle-aged people by significantly lowering systolic blood pressure(1). Increased consumption of oats has also been associated with reducing blood cholesterol seemingly due the presence of β-glucans, a group of soluble fibres with cholesterol-lowering properties(2,3) . The aim of this pilot study was to assess the effects of increased oats’ consumption (minimum 100 g/day) on established risk markers for CVD. A dietary randomised controlled trial involving 23 middle aged healthy individuals (4 men and 19 women) was carried out. After a 4-week run-in period on a refined diet, volunteers were randomly allocated to a control (refined diet) or an oats group for 12 weeks. Outcome measures were blood pressure, serum lipids as well as inflammatory markers, and insulin sensitivity. Exclusion criteria included history of CVD, diabetes or previously diagnosed impaired glucose tolerance (fasting glucose greater than 7·0 mM), untreated thyroid disorders, or systolic (SBP) and diastolic (DBP) blood pressures over 160 and 99 mm Hg respectively. Volunteers with rheumatoid arthritis, asthma, inflammatory bowel disease, autoimmune disorders or cancer, or taking any medication or supplements known to affect any outcome measures were also excluded.",
author = "Mills, {L. M.} and Scott, {K. P.} and F. Thies",
year = "2015",
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doi = "10.1017/S0029665115000890",
language = "English",
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pages = "E74--E74",
journal = "Proceedings of the Nutrition Society",
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TY - JOUR

T1 - Increased oats' consumption does not reduce cardiovascular disease risk markers in middle-aged healthy volunteers

AU - Mills, L. M.

AU - Scott, K. P.

AU - Thies, F.

PY - 2015/1

Y1 - 2015/1

N2 - Identifying dietary components that modulate blood pressure and other cardiovascular disease (CVD) risk markers could represent a safe, cost-effective means of helping to tackle CVD. We recently showed that daily consumption of three portions of whole grain foods (mixture of wheat and oats) could reduce CVD risk in healthy, normotensive, middle-aged people by significantly lowering systolic blood pressure(1). Increased consumption of oats has also been associated with reducing blood cholesterol seemingly due the presence of β-glucans, a group of soluble fibres with cholesterol-lowering properties(2,3) . The aim of this pilot study was to assess the effects of increased oats’ consumption (minimum 100 g/day) on established risk markers for CVD. A dietary randomised controlled trial involving 23 middle aged healthy individuals (4 men and 19 women) was carried out. After a 4-week run-in period on a refined diet, volunteers were randomly allocated to a control (refined diet) or an oats group for 12 weeks. Outcome measures were blood pressure, serum lipids as well as inflammatory markers, and insulin sensitivity. Exclusion criteria included history of CVD, diabetes or previously diagnosed impaired glucose tolerance (fasting glucose greater than 7·0 mM), untreated thyroid disorders, or systolic (SBP) and diastolic (DBP) blood pressures over 160 and 99 mm Hg respectively. Volunteers with rheumatoid arthritis, asthma, inflammatory bowel disease, autoimmune disorders or cancer, or taking any medication or supplements known to affect any outcome measures were also excluded.

AB - Identifying dietary components that modulate blood pressure and other cardiovascular disease (CVD) risk markers could represent a safe, cost-effective means of helping to tackle CVD. We recently showed that daily consumption of three portions of whole grain foods (mixture of wheat and oats) could reduce CVD risk in healthy, normotensive, middle-aged people by significantly lowering systolic blood pressure(1). Increased consumption of oats has also been associated with reducing blood cholesterol seemingly due the presence of β-glucans, a group of soluble fibres with cholesterol-lowering properties(2,3) . The aim of this pilot study was to assess the effects of increased oats’ consumption (minimum 100 g/day) on established risk markers for CVD. A dietary randomised controlled trial involving 23 middle aged healthy individuals (4 men and 19 women) was carried out. After a 4-week run-in period on a refined diet, volunteers were randomly allocated to a control (refined diet) or an oats group for 12 weeks. Outcome measures were blood pressure, serum lipids as well as inflammatory markers, and insulin sensitivity. Exclusion criteria included history of CVD, diabetes or previously diagnosed impaired glucose tolerance (fasting glucose greater than 7·0 mM), untreated thyroid disorders, or systolic (SBP) and diastolic (DBP) blood pressures over 160 and 99 mm Hg respectively. Volunteers with rheumatoid arthritis, asthma, inflammatory bowel disease, autoimmune disorders or cancer, or taking any medication or supplements known to affect any outcome measures were also excluded.

U2 - 10.1017/S0029665115000890

DO - 10.1017/S0029665115000890

M3 - Abstract

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SP - E74-E74

JO - Proceedings of the Nutrition Society

JF - Proceedings of the Nutrition Society

SN - 0029-6651

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