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Cholesterol-Lowering Benefits of Oat-Containing Cereal in Hispanic Americans

      Abstract

      This randomized, controlled trial of cholesterol lowering by an oat bran cereal containing beta glucan vs a corn cereal without soluble fiber in Hispanic Americans was conducted for 11 weeks. One-hundred fifty-two men and women, ages 30 to 70 years, with baseline low-density lipoprotein cholesterol (LDL-C) levels between 120 and 190 mg/dL and triglycerides <400 mg/dL were included. After eating a National Cholesterol Education Program Step 1 diet for 5 weeks, subjects were randomly assigned to the corn or the oat cereal for the next 6 weeks. The daily dose of beta glucan was 3 g. Consumption of oat cereal was associated with a reduction in plasma levels of both total cholesterol (−10.9±21.6 mg/dL; –4.5%) and LDL-C (−9.4±20.3 mg/dL; −5.3%). Consumption of corn cereal did not affect either total cholesterol (+1.2±18.3 mg/dL; 1.1%) or LDL-C (+1.2±17.5 mg/dL; 2.2%). Differences between the effects of the two cereals on total cholesterol and LDL-C were significant, P=.0003 and P=.0007, respectively.
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      Biography

      W. Karmally is an associate research scientist and lecturer, The Irving Center for Clinical Research, W. Palmas is an assistant professor of clinical medicine, College of Physicians and Surgeons, W. Martinez is a registered dietitian, R. Ramakrishnan is a research scientist, Department of Pediatrics, College of Physicians and Surgeons, S. F. Holleran is a staff associate, Department of Pediatrics, and H. N. Ginsberg is a professor of medicine, Columbia University, New York, NY. M. G. Montez is a faculty associate, Department of Medicine-Epidemiology and S. M. Haffner is a professor of Medicine-Epidemiology, The University of Texas Health Science Center at San Antonio.