Review backs oats' heart health benefits

An up-to-date review of the recent science behind oatmeal supports its cardiovascular benefits, and supports the FDA's decade-old conclusions.

Consumption of whole-grain oats can effectively reduce levels of LDL cholesterol during weight-loss as well as making LDL less susceptible to oxidation, report the authors, Mark Andon from the Quaker-Tropicana-Gatorade Research and Development Department and James Anderson and University of Kentucky.

"Given the numerous positive evidence-based reviews of oats and cholesterol reduction, as well as the intriguing emerging science, the consumption of oats and oat-based products should be encouraged as part of an overall lifestyle medicine approach for the prevention of cardiovascular disease," wrote Andon and Anderson.

Writing in the January/February 2008 issue of the American Journal of Lifestyle Medicine, the authors state that more than a decade has passed since the US Food and Drug Administration reviewed the science linking the consumption of whole-oat sources of soluble fibre and a reduction in blood cholesterol concentrations.

"As is the case for many lifestyle-health disease relationships, the passing of time brings new information that becomes part of the overall constellation of work defining the area. As such, it is prudent for the health professional community to monitor and interpret the science as it continues to evolve," they stated.

The authors report that since 1992 seven reviews of the science have been conducted, including the FDA's 1997 review for the health claim petition. The most recent was a systematic review and meta-analysis published last year by the Cochrane Collaboration. The reviewers report that all seven reviews reported positive benefits for the consumption of whole-oat products on cholesterol levels.

High cholesterol levels, hypercholesterolaemia, have a long association with many diseases, particularly cardiovascular disease (CVD), the cause of almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated €169bn ($202bn) per year. In bringing the science up-to-date, Andon and Anderson stated that recent studies have suggested that whole-oat products may reduce the risk for increased blood pressure, weight gain, and type-2 diabetes, reduce LDL cholesterol as part of a weight-loss programme, and provide favourable modifications to LDL cholesterol particles, making them less susceptible to oxidation.

"Since the 80's, oatmeal has been scientifically recognised for its heart health benefits, and the latest research shows this evidence endures the test of time and should be embraced as a lifestyle option for the millions of Americans at-risk for heart disease," said Anderson. "Whole-grain products like oatmeal are among some of the best foods one can eat to improve cholesterol levels, in addition to other lifestyle choices," he added.

Previously, researchers have reported that beta-glucan, a non-starch polysaccharide found in oats, could be responsible for decreases to LDL-C levels observed in many studies.

Source: American Journal of Lifestyle Medicine
2008, Volume 2, Pages 51-57
"State of the Art Reviews: The Oatmeal-Cholesterol Connection: 10 Years Later"
Authors: M.B. Andon, J.W. Anderson

Health the key for UK coffee industry

Promoting the potential health benefits of coffee remains one of the foremost challenges ahead for manufacturers of the product in 2008, according to a newly formed industry trade association within the UK.

Zoe Wheeldon, communications manager for the British Coffee Association (BCA) claims that consumers in the country are not being made aware and in some cases are misinformed over the impact of drinking the beverage. The comments come as the BCA, which represents the interests of processors in the region, merges with agricultural group the Coffee Trade Federation to better support the industry internationally. Wheeldon said that decision to combine the two bodies represented a desire for a single voice to campaign in the EU for the rights of the country's coffee industry, as well a promoting the beverage's health potential to consumers. To this end, Wheeldon claims that coffee has received a particularly bad rep in the press recently over its affects on health.

"Coffee and health continues to be an area of importance with consumers confused by the myths and misinformation perpetuated by the media," she stated. "We work with a wide range of independent healthcare professionals and the wealth of scientific research shows that moderate coffee consumption of four to five cups is perfectly safe for the general population and may confer health benefits".

A growing number of studies appear to back these claims. In the last year, research from the French National Institute for Health suggested that caffeine present in the beverage acted as a psycho stimulant, which appears to reduce cognitive decline in women. Study author Karen Ritchie said further research into the claims would be required before caffeine can be properly linked to these potential benefits though.

"While we have some ideas as to how this works biologically, we need to have a better understanding of how caffeine affects the brain before we can start promoting caffeine intake as a way to reduce cognitive decline," she said.

The study was not alone on suggesting coffee can in some cases can be beneficial to the consumer. Dietician Dr Sarah Schenker told BeverageDaily.com last year that when consumed in moderation, coffee can, in some cases, be beneficial to a healthy lifestyle.

"Coffee has received some bad press in the past, though I'm not quite sure why," she said. "Much like tea, it is derived from plants and has been linked with some important health benefits, particularly as a source of anti-oxidants."

However, there have been some concerns over the health impact of growing coffee consumption in the country, with coffee related illness nearly doubling over the last three years, albeit from a small level, according to research. Food intolerance tester Yorktest claims that in 2007 the number of allergic reactions to the proteins in coffee had risen by 3.3 per cent since 2003, from two per cent previously. The testing was conducted primarily on females, who made up 83 per cent of the 50,000 people studied, looking at consumers reactions to 113 different food types.

Yorktest claims that those found to be susceptible were more at risk of developing reactions such as itchy skin, feeling depressed, migraine headaches, IBS, fatigue, and joint pains from drinking the product. A spokesperson for the company added that the increasing number of reactions to coffee were most likely due to growing consumption of the product in the UK, along with changing health and lifestyle choices of consumers.

By Neil Merrett, 8 Jan 2008, Food & Drink Europe