Beta-Glucan-Enriched Oat Bread and Serum Cholesterol in Adults with Hypercholesterolaemia: A Randomized Crossover Trial
Keywords:
oat beta-glucan, enriched bread, LDL cholesterol, hypercholesterolaemia, randomised crossover trialAbstract
Background: Elevated non-optimal cholesterol remains a leading modifiable driver of cardiovascular risk worldwide. Objective:
To synthesise randomised evidence on oat beta-glucan-enriched bread and serum LDL/total cholesterol in adults with
hypercholesterolaemia. Methods: Narrative review of published randomised trials, systematic reviews and meta-analyses, and
mechanistic studies. Findings: Bread delivering approximately 3 g/day beta-glucan lowers LDL cholesterol by roughly 5-10%,
though baking and low-viscosity processing can attenuate the effect relative to porridge or beverages. Conclusions:
Beta-glucan-enriched bread is an evidence-supported, food-based cholesterol-lowering strategy, provided formulation preserves
beta-glucan viscosity.
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