While oats have been the focus of scientific investigation for decades, the supplement uniquely summarizes the developing science and technology around oats. In the supplement, new evidence is presented, while well-established benefits are further supported, in relation to human health, agriculture and food processing.
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According to a new, wide-reaching collection of scientific reviews published in the October 2014 supplement issue of the British Journal of Nutrition, oats may play an important role in improving satiety, diet quality and digestive, cardiovascular and general metabolic health. In the supplement issue, entitled “Oats, More Than Just a Whole Grain,” scientists from around the world explore the oat from agriculture and sustainability to nutrition policy and opportunity and new insights in nutritional science that go beyond cardiovascular health.
“The British Journal of Nutrition oats supplement is a comprehensive compilation of scientific reviews written by a diverse group of international experts that showcase the remarkable role the oat plays in human health and agriculture,” explains Jan-Willem van Klinken, MD, PhD, MSc, of the Quaker Oats Center of Excellence. “Not only does it enhance the understanding of the role of oats in health promotion from satiety to chronic disease, but…
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Eating whole grains is consistently associated with a reduced risk of chronic disease, including cardiovascular disease. Most of the benefits have been attributed to the relatively high fiber, vitamin, mineral and phytochemical content of whole grains. Notably, the soluble fiber beta-glucan found in oats has been recognized for its ability to lower both total and low-density lipoprotein cholesterol (LDL-C).
Cooking with Kathy Man
The soluble fiber in oats helps lower total and LDL cholesterol, but scientists now say that the cardiovascular health benefits of oats goes beyond fiber.
Eleven top scientists from around the globe presented the latest findings on the powerful compounds found in oats in a scientific session titled, Physicochemical Properties and Biological Functionality of Oats, at the 247th Annual Conference of the American Chemical Society in Dallas, TX. Scientists described research on the diverse health benefits of oats and emphasized the growing evidence that the type of phenolic compound avenanthramide (AVE) – found only in oats – may possess antioxidant, anti-inflammatory, anti-itch and anti-cancer properties. The culmination of the studies suggests that oat AVEs may play an important role in protecting the heart.
Eating whole grains is consistently associated with a reduced risk of chronic disease, including cardiovascular disease. Most of the benefits have been attributed to the relatively high…
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Of all the superfoods, oats in all its forms may not be number one, but it’s right up there, according to the Food Channel.
Previously, I wrote up Mr. Lazy Cook’s awesome oatmeal.
Check it out for a fast simple way to fix very tasty oatmeal.
Herewith the top 10 good things about oats
1. Oats are a source of soluble and insoluble fiber.
2. Oats may help with weight control.
3. Oats are a whole grain.
4. All oat forms are equally nutritious. Steel cut, old fashioned oats (5 minute), quick oats (1 minute), and instant oats are different forms of the same thing – whole grain oats. On an equal weight basis, there is no nutritional difference between steel cut oats, old fashioned oats, quick oats and regular unflavored instant oatmeal. The only difference is the way the oat has been cut and/or rolled. Cutting and rolling affect cooking time and baking use, not nutritional content. I love this. I have foodie friends who sniff that they only eat steel cut oats.
A bowl of solid gold nutrition
5. Oats are the only major grain proven to help reduce blood cholesterol.
6. Oats offer many nutritional benefits.
7. Oats are packed with flavor
8. Oats add texture.
9. Oats are quick, convenient and full of variety.
10. Oats are versatile. Oats go beyond the breakfast bowl. Try them in meatloaf/meatballs, as a coating for chicken and fish, and as a partial flour replacement when baking. Quick or old fashioned oats can be substituted for up to one-third of the flour called for in recipes for muffins, biscuits, pancakes, loaf-type quick breads, coffeecakes, yeast breads, cookies and bars.
Rolled oats 1/2 cup (dry) is 150 calories, 3 grams of fat, no cholesterol or sodium, 27 grams of carbohydrates, 4 grams of fiber and 5 grams of protein.