The Quaker Oats Company: September, 2001 A Scientific Review of the Health Benefits of Oats

Summary: EXISTING DOCUMENTATION—the cardiovascular benefit of oat consumption from its hypocholesterolemic effects. In 1997, the US FDA approved the use of a health claim for oats and coronary heart disease. The 3 grams/day of oat beta-glucan needed to lower blood total and low-density lipoprotein (LDL) cholesterol can be obtained by eating 1-1/2 cups of cooked Quaker oatmeal (3/4 cup of uncooked Quaker oatmeal) or 3 packets of Quaker instant oatmeal. EMERGING DOCUMENTATION—a number of observational and human studies indicate that oats can impact such heart disease risk factors as diabetes, obesity and hypertension, and may also exert direct vasoprotective effects. Efforts should be made to increase consumer awareness of oats and its multiple health benefits, and to encourage frequent consumption of oats. OVERVIEW CHD in the United States Coronary heart disease (CHD) is the leading cause of mortality and morbidity in the United States, ac-counting for more than 450,000 deaths, or 20 % of all deaths in 1998. In 2001, an estimated 1,100,000 Americans will have a new or recurrent heart attack, incurring health care and lost productivity costs that exceed $100 billion dollars.1 Diet Impacts 4 of 7 risk factors Based on the most recent update from the National Cholesterol Education Program (NCEP), elevated lev-els of LDL cholesterol (≥160 mg/dL, depending on the number of other risk factors present) are a major cause of CHD2. Four of these seven factors, dyslipidemia, high blood pressure, diabetes, and obesity, are appro-priate targets for dietary intervention.3 Results from a number of observational and clinical trials provide evidence that modifications in the diet can exert beneficial effects on common medical con-ditions. Guidelines from the NCEP and the American Heart Association (AHA) suggest a diet with adequate intake of minerals, vitamins, complex carbohydrates and fiber, and reductions in:4,5 ♦ Fat (≤30%; one-third from saturated, monounsatu-rated, and polyunsaturated fatty acids