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Subscribe:Subscribe to Journal of the Academy of Nutrition and Dietetics
Publication stageIn Press Accepted Manuscript
Author contributions: Huihui Xi selected the topic, designed the research, developed the search strategy, extracted and analyzed the data, and wrote the manuscript. Wei Zhou extracted data and evaluated literature quality. Yirou Niu and Ruiting Zhu analyzed the data. Saikun Wang and Yingze Guo evaluated literature quality. Wenqing Liu and Xuance Xiong conducted the study selection. Lirong Guo contributed to study design, and revision of the manuscript. All authors read and approved the final manuscript.
Funding: This work was supported by the Education Department of Jilin Province (JJKH20221107KJ).
Conflict of interest disclosures: None.
Research Question: Does consuming oats lower blood pressure levels in adults with or without hypertension?
Key Findings: The results found that oat consumption could reduce systolic blood pressure (SBP) levels, especially in participants with hypertension. Subgroup analyses indicated that substituting oats for refined grains consumption at matched total energy intake resulted in a statistically significant reduction in SBP. In addition, no significant effect of oat consumption on diastolic blood pressure (DBP) was observed. However, subgroup analyses showed that oat consumption might significantly reduce DBP levels in prehypertensive participants.