High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men
Objective: We examined the effects of large servings of either oat or wheat cereal on plasma lipids, lipoprotein subclasses, lipoprotein particle diameters, and LDL particle number.
Design: Thirty-sixoverweight men aged 50–75 y were randomly assigned to consume daily for 12 wk either oat or wheat cereal providing 14 g dietary fiber/d. Before and after the intervention, plasma lipid and lipoprotein subclasses were measured with proton nuclear magnetic resonance spectroscopy, and whole-body insulin sensitivity was estimated with the frequently sampled intravenous-glucose-tolerance test.
Results: Time-by-treatment interactions (P < 0.05) for LDL cholesterol (oat: −2.5%; wheat: 8.0%), small LDL cholesterol (oat: −17.3%; wheat: 60.4%), LDL particle number
Conclusions: The oat compared with
the wheat cereal produced lower concentrations of small, dense LDL
cholesterol and LDL particle number without producing adverse changes in
blood triacylglycerol or HDL-cholesterol concentrations. These
beneficial alterations may contribute to the cardioprotective effect of
oat fiber.
Background: No studies have examined whether increased consumption of oat cereal, rich in soluble fiber, favorably alters lipoprotein particle size and number.Objective: We examined the effects of large servings of either oat or wheat cereal on plasma lipids, lipoprotein subclasses, lipoprotein particle diameters, and LDL particle number.
Design: Thirty-sixoverweight men aged 50–75 y were randomly assigned to consume daily for 12 wk either oat or wheat cereal providing 14 g dietary fiber/d. Before and after the intervention, plasma lipid and lipoprotein subclasses were measured with proton nuclear magnetic resonance spectroscopy, and whole-body insulin sensitivity was estimated with the frequently sampled intravenous-glucose-tolerance test.
Results: Time-by-treatment interactions (P < 0.05) for LDL cholesterol (oat: −2.5%; wheat: 8.0%), small LDL cholesterol (oat: −17.3%; wheat: 60.4%), LDL particle number
(oat: −5.0%; wheat: 14.2%), and LDL:HDL cholesterol
(oat: −6.3%; wheat: 14.2%) were observed.
Time-by-treatment interactions were nearly significant for total cholesterol (oat:−2.5%; wheat: 6.3%; P = 0.08), triacylglycerol (oat: −6.6%; wheat: 22.0%; P = 0.07), and VLDL triacylglycerol (oat: −7.6%; wheat: 2.7%; P = 0.08). No significant time-by-treatment interactions were observed for HDL cholesterol, HDL-cholesterol subclasses, or LDL, HDL, and VLDL particle diameters. Insulin sensitivity did not change significantly with either intervention.
(oat: −6.3%; wheat: 14.2%) were observed.
Time-by-treatment interactions were nearly significant for total cholesterol (oat:−2.5%; wheat: 6.3%; P = 0.08), triacylglycerol (oat: −6.6%; wheat: 22.0%; P = 0.07), and VLDL triacylglycerol (oat: −7.6%; wheat: 2.7%; P = 0.08). No significant time-by-treatment interactions were observed for HDL cholesterol, HDL-cholesterol subclasses, or LDL, HDL, and VLDL particle diameters. Insulin sensitivity did not change significantly with either intervention.
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