Please find the most recent oat related publications under the following categories. If you wish some publication to be added, please contact the administrator: annika.wilhelmsson(a)vtt.fi or emilia.nordlund(a)vtt.fi.
Oat bran and serum cholesterol
Berg A, König D, Deibert P, Grathwohl D, Berg A, Baumstark MW, Franz IW. (2003). Effect of an oat bran enriched diet on the atherogenic lipid profile in patients with an increased coronary heart disease risk. A controlled randomized lifestyle intervention study. Ann Nutr Metab 47, 306-11.
Maki KC, Shinnick F, Seeley MA, Veith PE, Quinn LC, Hallissey PJ, Temer A, Davidson MH. (2003). Food products containing free tall oil-based phytosterols and oat beta-glucan lower serum total and LDL cholesterol in hypercholesterolemic adults. J Nutr 133, 808-13.
Momenizadeh A, Heidari R, Sadeghi M, Tabesh F, Ekramzadeh M, Haghighatian Z, Golshahi J, Baseri M. (2014). Effects of oat and wheat bread consumption on lipid profile, blood sugar, and endothelial function in hypercholesterolemic patients: A randomized controlled clinical trial. ARYA Atheroscler 10, 259-65.
Kristensen M, Bügel S. (2011). A diet rich in oat bran improves blood lipids and hemostatic factors, and reduces apparent energy digestibility in young healthy volunteers. Eur J Clin Nutr 65, 1053-8.
Brown, L., Rosner, B., Lillett, W., Sacks, F. (1999) Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr 69, pp. 30-42.
Burris, J. (1990) Oat Bran and Serum Cholesterol. New Engl J Med 322, pp. 1748.
Reviews on glycemic response
Rondanelli M, Opizzi A, Monteferrario F. (2009). The biological activity of beta-glucans. Minerva Med 100, 237-45.
Tosh SM, Chu Y. (2015). Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response. Br J Nutr 28;114, 1256-62.
Tosh SM. (2013). Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products. Eur J Clin Nutr 67, 310-7.
Livesey, G., Taylor, R., Hulsof, T., Howlett, J. (2008) Glycemic response and health, a systematic review and meta-analysis: the database, study characteristics, and macronutrient intakes. Am J Clin Nutr 87, pp. 223-236.
Reviews on beta-glucan
Ahmad A, Anjum F.M, Zahoor T, Nawaz H, Dilshad S.M.R. (2012). Beta glucan: A valuable functional ingredient in foods. Critical Reviews in Food Science and Nutrition 52, 201-212.
Majtan J. (2012). Pleuran (β-glucan from pleurotus ostreatus): an effective nutritional supplement against upper respiratory tract infections? Med Sport Sci 59, 57-61.
Othman RA, Moghadasian MH, Jones PJ. (2011). Cholesterol-lowering effects of oat β-glucan. Nutr Rev 69, 299-309.
Shen XL, Zhao T, Zhou Y, Shi X, Zou Y, Zhao G. (2016). Effect of oat β-glucan intake on glycaemic control and insulin sensitivity of diabetic patients: a meta-analysis of randomized controlled trials. Nutrients 8, 39.
Wolever T.M.S, Tosh S.M, Gibbs A.L, Brand-Miller J, Duncan A.M, Hart V, Lamarche B, Thomson B.A, Duss R, Wood P.J. (2010). Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: A randomized clinical trial. Am J Clin Nutr 92, 723-732.
Brennan, C.S., Cleary, L.J. (2005) Review: The potential use of cereal (1→3,1→4)-β-D-glucans as functional food ingredients. J Cereal Sci 42, pp. 1-13.
Wood, P.J. (2007) Cereal β-glucans in diet and health. J Cereal Sci 46, pp. 230-238.
Reviews on satiety effects of β-glucan
Rebello CJ, O'Neil CE, Greenway FL. (2016). Dietary fiber and satiety: the effects of oats on satiety. Nutr Rev. 74, 131-47.
Slavin J, Green H. (2007). Dietary fibre and satiety. British Nutrition Foundation Nutrition Bulletin 32, 32-42.
Wanders AJ, Van den Borne JJGC, De Graaf C, Hulshof T, Jonathan MC, Kristensen M, Mars M, Schols HA, Feskens EJM. (2011). Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials. International Association for the Study of Obesity 12, 724-739.