Effect of Oat Bread Consumption on Blood Sugar and Blood Cholesterol

Abstract

BACKGROUND: A great attention has been made by fortification of bread with oat diet fibers. Oat fibers are known as a lowering substance of blood sugar, cholesterol, triglyceride, HDL and LDL. METHODS: In this study 25 percent of wheat flour was replaced with oat flour to produce oat wheat bread and to investigate the effect of oat bread consumption on blood sugar, cholesterol, triglyceride, HDL and LDL. The extraction rate of Roshan variety wheat flour used in this study was 78 percent. Oat flour was prepared by milling of Caliber variety oat. To facilitate dehulling oat kernels was preheated at 75ºC for 20 minutes. Dehulled kernels were heated at 100ºC for 1 hour period to prevent enzyme activity and bitterness taste of oat flour. Baked oat bread was consumed by 21 volunteers with high blood sugar or high blood cholesterol. The amount of consumption was 150 grams bread per day with normal three daily meals during 15 days period. Blood samples were taken from volunteers before and 10 and 15 days after bread consumption, and fasting glucose, cholesterol, LDL and HDL of the samples were measured. FINDINGS: The results showed that the fasting blood sugar, cholesterol, LDL and HDL of oat bread consumers significantly lower than the time before oat bread consumption. It showed also that blood triglyceride of consumer blood samples was not different with those before bread consumption, statistically. CONCLUSION: 25 percent oat flour bread reduced fasting blood sugar, cholesterol, LDL and HDL. KEY WORDS: Oat bread, blood sugar, cholesterol, HDL, LDL