Consumption of whole grain cereals reduces the risk of developing chronic, heart disease, and diabetes

Cardiovascular disease is the most common cause of death in most developed countries. The high blood cholesterol levels are the leading risk factor.

Any decrease in total serum cholesterol and LDL cholesterol (or bad cholesterol) reduces the risk of coronary disease. Changing the diet is always the first line of defense, and alone or with cholesterol-lowering drugs, is a safe and practical approach to treatment.

Recommendations for proper nutrition unambiguously indicate the importance of consuming whole grain cereals. Associated with a reduction in the risk of developing chronic diseases, including heart disease, primarily coronary disease, high blood pressure, and also type 2 diabetes. Assumed that the beneficial effects of whole grain cereals on human health are numerous and largely based on the functioning of dietary fibers.

Although the characteristic diet of Europeans involves cheaper cereals such as wheat, rice, and corn, the scientists focus their attention on the favorable effects of oats. A cereal that has been very popular in human nutrition, but whose production has been significantly reduced in recent decades.

This is a cereal especially rich in soluble and insoluble fibers, lipids, proteins, vitamins, and minerals. And it is a unique source of polyphenols of aventantramide.

The results of numerous studies show that oats currently contain significant amounts of beta-glucan. A soluble dietary fiber to which attributes health effects and the consumption of three or more grams of beta-glucan daily reduces serum fat levels – LDL cholesterol, or total cholesterol.

The recommended intake of beta-glucan can be provided through a variety of prepared oats and products that contain it: oat flakes and chopped oats, oatmeal, as well as products containing various forms of oats – muesli, cereals and pulp, grain barrels and others.

Soluble beta-glucan in contact with water produces a viscous solution increases the sense of satiety.

The European Commission has allowed the use of health claims that beta-glucans contribute to the maintenance of normal cholesterol values. For foods containing at least grams of oat bran, rye, spaghetti or their mixtures in a quantified portion. A daily intake of three grams of beta-glucan as well as contribute to reducing the risk factors for the development of coronary heart disease if it meets the conditions.

Increasing oat cultivation, applying new technologies that preserve nutritional properties, transforming raw grain into tasty and acceptable food products preserved health values, and communicating with consumers through health statements on product declarations can have a strong incentive to increase the consumption of this significant cereal.


Ore grain cross-section crossed with calcofluor and fucinic acid. However, Parts rich in beta-glucan are in blue, and the protein content is brown in color. (VTT Technical Research Center of Finland)