Processing of oat: the impact on oat’s cholesterol lowering effect

Bremer (1991)85 Fermentation Baking Oat bran bread 44.6 g of oat bran Solid NS NS NS Frank (2004)86 Yeast-leavened oat bran breads containing BG of low or high average molecular weight 6 g of BG Solid NS NS nd Kerckhoffs (2003)87 Oat bran bread 5.9 g of BG Solid NS NS nd Liatis (2009)81 Oat flour bread 3 g of BG Solid –13 –16 –12 Reyna-Villasmil (2007)79 Oat bran bread 6 g of BG Solid –16 –28 NS Zhang (1992)80 Oat bran bread 118 g of oat bran, 29 g of DF Solid –11 –15 nd   Anderson (1990)88 Breakfast cereals Oat bran cereals (flakes, biscuits or ready-to-eat cereals) 25 g of oat bran, 8.8 g of DF Solid –5 –9 nd Bartram (1992)77 Oat bran cereal muesli 60 g of oat bran Solid –11 –11 nd Beck (2010)68 Oat cereals (ready-to-eat cereals or flakes, and muesli bars) 5–6 or 8–9 g of BG Solid and semi-solid NS NS NS Bindu (2013)89 Oat flakes 35 g of oat Semi-solid NS –8 NS Charlton (2012)63 Oat cereals (ready-to-eat cereals, flakes and snack bars) 1.5 or 3 g of BG Solid NS –18 NS Davy (2002)64 Oat flakes and ready-to-eat cereals 5.5 g of BG Solid and semi-solid NS NS NS Gold (1991)78 Ready-to-eat oat bran cereals and snack bars 38 g of oat bran Solid NS NS nd Lovegrove (2000)90 Oat bran incorporated into ready-to-eat cereals 3 g of BG Solid NS NS NS Maki (2010)91 Whole-grain ready-to-eat oat cereals 3 g of BG Solid –9 –5 NS Marlett (1994)92 Oat bran cereals 6.9 g of BG Solid — nd nd Pins (2002)65 Oat flakes and ready-to-eat cereals 5.7 g of BG Solid –15 –16 nd Thongoun (2013)69 Oat flakes 70 g of oat Semi-solid –5 –10 NS Van Horn (1988)66 Oat flakes 56 g of oat Semi-solid –8 — — Van Horn (1991)93 Oat flakes 56.7 g of oat, 5.6 g DF Semi-solid –6 –9 — Van Horn (2001)67 Oat flakes 56 g of oat Semi-solid –5 –5 NS Wolever (2010)23 Oat bran incorporated into ready-to-eat cereals 3 or 4 g of BG Solid NS –6 NS Zhang (2012)70 Oat flakes 100 g of oat Semi-solid –7 –9 NS   Amundsen (2003)94 Other products Premade diet containing oat bran concentrate in 8 products (muesli, extruded breakfast flakes, bread, teacakes, muffins, tagliatelle pasta, macaroni and an apple drink) 5 g of BG Solid and liquid –6 –9 nd Chen (2006)95 Oat bran concentrate incorporated into muffins and ready-to-eat cereals 7.3 g of BG Solid NS NS NS Romero (1998)84 Cookies enriched with oat bran 2.6 g of BG Solid nd –26 NS Stewart (1992)96 Oat bran 51.7 g of oat bran Solid NS NS NS Swain (1990)97 Muffins and entrées enriched with oat bran 100 g of oat bran Solid NS NS NS Uusitupa (1997)61 Oat bran 10.3 g of BG Solid NS — — Whyte (1992)62 Oat bran 123 g of oat bran Solid –3 –6 —   Beer (1995)98 Beverages Soups Oat gum instant whip 9 g of BG Semi-solid NS NS NS Biorklund (2005)56 BG (70 kDa) incorporated into beverages 5 or 10 g of BG Liquid –7 –6 NS Biörklund (2008)99 BG (80 kDa) incorporated into soup 4 g of BG Liquid NS NS NS Cugnet-Anceau (2010)100 BG (80 kDa) incorporated into soup 3.5 g of BG Liquid NS NS NS Ibrugger (2013)101 BG (305 kDa) incorporated into beverages 3.3 g of BG Liquid NS NS NS Kerckhoffs (2003)87 Oat bran in orange juice 5.9 g of BG Liquid –4 –7 nd Mårtensson (2005)102 Fermented oat-based products 3 or 3.6 g of BG Liquid –6 –6 nd Naumann (2006)103 BG incorporated into a fruit drink 5 g of BG Liquid –3 –5 NS Onning (1998)104 Oat milk Liquid –4 –9 nd Onning (1999)105 Oat milk 3.75 g of BG Liquid –6 –6 NS
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Category : Health

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