Parallel Assess the 60 participants (mean All participants Fasting Numerical Unclear Momenizadeh 2014 effects of age 51 yrs) receiving received samples were reductions in reporting of containing oat statins for hypocaloric diet. used to determine and LDL-C statistical bran on serum hypercholesterolaemia Controls received total, LDL-C and following oat bran calculations and lipid levels in (35% male) min 5 HDL-C, which bread, but not effects. patients with servings/day were measured significantly bread (150g/day) with an different to whilst Autoanalyser. reductions in experimental Between group wheat bread group received differences group. 150g/day oat bran calculated using bread (6g/serving Student’s t test, beta glucan, 30g paired t tests for beta glucan/day). before and after 2wk run in, 4wk comparison. intervention Newman 1989 Parallel To compare the 14 male volunteers Participants from Compliance and Groups poorly No significant Both groups effects of aged >35y. Serum the barley dietary intake by matched for changes in reported mild GI consuming cholesterol status prior consumed 42g of 3d dietary recall at baseline fibre profile. side effects. made from to study was not a fibre from cereal baseline and end and fat intake, Cholesterol barley flour consideration. and baked goods of intervention. but intakes appeared to compared to made with barley Blood lipids similar during increase in wheat isofibrous wheat flour (12g 8g measured intervention. group. foods on blood Control enzymatically, cholesterol foods were made LDL calculated. concentration. with wheat flour Statistical analysis and bran to match by linear fibre content. regression. 4wk intervention.
Momenizadeh 2014 Parallel Assess the effects of containing oat bran on serum lipid levels in patients with 60 participants (mean age 51 yrs) receiving statins for hypercholesterolaemia (35% male) All participants received hypocaloric diet. Controls received min 5 servings/day bread (150g/day) whilst experimental group received 150g/day oat bran bread (6g/serving beta glucan, 30g beta glucan/day). 2wk run in, 4wk intervention Fasting samples were used to determine total, LDL-C and HDL-C, which were measured with an Autoanalyser. Between group differences calculated using Student’s t test, paired t tests for before and after comparison. Numerical reductions in and LDL-C following oat bran bread, but not significantly different to reductions in wheat bread group. Unclear reporting of statistical calculations and effects. Newman 1989 Parallel To compare the effects of consuming made from barley flour compared to isofibrous wheat foods on blood cholesterol concentration. 14 male volunteers aged >35y. Serum cholesterol status prior to study was not a consideration. Participants from the barley consumed 42g of fibre from cereal and baked goods made with barley flour (12g 8g Control foods were made with wheat flour and bran to match fibre content. 4wk intervention. Compliance and dietary intake by 3d dietary recall at baseline and end of intervention. Blood lipids measured enzymatically, LDL calculated. Statistical analysis by linear regression. Groups poorly matched for baseline fibre and fat intake, but intakes similar during intervention. No significant changes in profile. Cholesterol appeared to increase in wheat group. Both groups reported mild GI side effects.
SR%20beta-glucan%20cholesterol%20-%20Master%20version.docx