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State of the Art Reviews: The Oatmeal-Cholesterol Connection: 10 Years Later

Quaker-Tropicana-Gatorade Research and Development Department, Barrington, Illinois, mark.andon{at}tropicana.com

James W. Anderson, MD

College of Medicine, Departments of Internal Medicine and Clinical Nutrition, University of Kentucky, Lexington

Ten years have passed since the Food and Drug Administration (FDA) completed their review of the literature pertaining to the consumption of whole-oat sources of soluble fiber and a reduction in blood cholesterol concentrations. Since that time, data have continued to accumulate regarding oat-soluble fiber consumption, cholesterol, and other physiologic vectors related to cardiovascular health. The objective of this review was to compare the findings of more contemporary analyses of the oat and cholesterol-reduction literature to determine if newer information is consistent with the original conclusion reached by the FDA. A number of formal assessments have been conducted subsequent to the FDA review, and virtually all have reached the same conclusion, namely, consumption of oats and oat-based products significantly reduces total cholesterol and low-density lipoprotein cholesterol concentrations without adverse effects on high-density lipoprotein cholesterol or triglyceride concentrations. In addition, a number of new insights about the potential benefits of oats have emerged over the past 10 years. These more recent data indicate that including oats and oat-based products as part of a lifestyle management program may confer health benefits that extend beyond total cholesterol and low-density lipoprotein cholesterol reduction.

Key Words: cholesterol • oats • heart disease • soluble fiber • CHD • CVD

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