Braaten J T, Wood P J, Scott F W, Wolynetz M S, Lowe M K, Bradley-White P, Collins M W
Division of Endocrinology and Metabolism, Ottawa Civic Hospital, University of Ottawa, Canada.
Eur J Clin Nutr. 1994 Jul;48(7):465-74.
Several studies have indicated that consumption of oat bran lowers blood cholesterol and this effect has been attributed specifically to oat bran's soluble fiber (beta-glucan). This study was designed to test this hypothesis.
The purified fibre (oat gum, 80% beta-glucan) was isolated, and agglomerated in the presence of maltodextrin to facilitate dispersion in a drink. Subjects consumed the oat gum (2.9 g beta-glucan), or maltodextrin placebo, twice daily for 4 weeks, in a randomized, cross-over design with a 3 week wash-out between phases. Consumption was equivalent to a daily dose of about 70 g of oat bran.
The study was with free-living individuals.
Twenty hypercholesterolemic male and female adults entered, and 19 completed, the study.
Blood lipids from fasting individuals were measured weekly throughout the study. Diet was monitored using 3 day food diaries.
There were no significant changes (P > 0.05) in blood lipids during the placebo phase. Mean initial total cholesterol (6.76 +/- 0.13 mmol/l) and low density lipoprotein (LDL) cholesterol (4.59 +/- 0.14 mmol/l) levels fell throughout the oat gum phase, and at week 4 each was reduced 9% relative to initial values (P = 0.0004 and 0.005 respectively). When oat gum was discontinued, total and LDL cholesterol returned to initial levels. There were no significant changes in high density lipoprotein (HDL) cholesterol. Triglyceride levels also remained unchanged except for a singular decrease at week 4 of the oat gum phase relative to the initial value, but not compared to the placebo value. The lowered mean total and LDL cholesterol levels occurred in the absence of any dietary changes.
The main component of the soluble fibre of oats, beta-glucan, significantly reduced the total and LDL cholesterol levels of hypercholesterolemic adults without changing HDL cholesterol.
多项研究表明，食用燕麦麸可降低血液胆固醇，且这种效果具体归因于燕麦麸中的可溶性纤维（β-葡聚糖）。本研究旨在验证这一假设。
分离出纯化纤维（燕麦胶，80%β-葡聚糖），并在麦芽糊精存在的情况下进行团聚，以利于其在饮品中分散。受试者采用随机交叉设计，每天服用两次燕麦胶（2.9克β-葡聚糖）或麦芽糊精安慰剂，为期4周，各阶段之间有3周的洗脱期。服用量相当于每日约70克燕麦麸的剂量。
该研究针对自由生活的个体。
20名高胆固醇血症成年男女参与研究，19人完成研究。
在整个研究过程中，每周测量空腹个体的血脂。使用3天食物日记监测饮食情况。
在安慰剂阶段，血脂无显著变化（P>0.05）。在燕麦胶阶段，平均初始总胆固醇（6.76±0.13毫摩尔/升）和低密度脂蛋白（LDL）胆固醇（4.59±0.14毫摩尔/升）水平均下降，在第4周时，相对于初始值，二者分别降低了9%（P分别为0.0004和0.005）。停用燕麦胶后，总胆固醇和LDL胆固醇恢复到初始水平。高密度脂蛋白（HDL）胆固醇无显著变化。甘油三酯水平也保持不变，不过在燕麦胶阶段第4周时相对于初始值有一次单独下降，但与安慰剂值相比无差异。在未发生任何饮食变化的情况下，平均总胆固醇和LDL胆固醇水平降低。
燕麦可溶性纤维的主要成分β-葡聚糖可显著降低高胆固醇血症成年人的总胆固醇和LDL胆固醇水平，而不改变HDL胆固醇水平。
