February 2010

Whole-Grain Ready-to-Eat Oat Cereal, as Part of a Dietary Program for Weight Loss, Reduces Low-Density Lipoprotein Cholesterol in Adults with Overweight and Obesity More than a Dietary Program Including Low-Fiber Control Foods

Kevin C Maki, Jeannemarie M. Beiseigel, Satya S. Jonnalagadda, Carolyn K. Gugger, Matthew S. Reeves, Mildred V. Farmer, Valerie N. Kaden, Tia M. Rains

The purpose of the study was to determine whether eating a whole-grain “ready to eat” oat cereal as part of a dietary program for weight loss would lower LDL cholesterol levels and improve other cardiovascular disease risk markers more than a dietary program alone in men and women with overweight or obesity and hypercholesterolemia. Participants were 20-65 years old with a BMI between 25-45 and plasma LDL cholesterol levels between 130-200 mg/dL.

Based on a review of the subjects diet records, recommendations were made to decrease portion sizes and reduce the consumption of high fat and high energy density foods to reach a target goal of 500 calories below estimated maintenance requirements (while still consuming a nutritionally balanced diet). Participants met with a RD (YAY!) twice a week to monitor and reinforce dietary changes. Participants were also encouraged to have 30-60 minutes of moderate-intensity exercise on most days.

Weight and waist circumference were measured at each visit (twice a week). Seated, resting blood pressure was also tested twice a week. Fasting plasma lipid profiles were collected at screening and at weeks 0, 4, 8, 10, and 12.

Both groups decreased their energy intake during the study. Both groups also increased their physical activity levels. Both groups lost weight during the study, and the difference of weight loss between the two groups was not significant. Waist circumference decreased significantly more in the whole-grain ready to eat oat cereal group compared to the control. LDL cholesterol levels, total cholesterol levels, and non-high-density lipoprotein cholesterol were reduced significantly more with whole-grain ready to eat oat cereal than control group. Conclusions were made that consumption of a whole-grain ready to eat oat cereal as part of a dietary program for weight loss has favorable effects on fasting lipid levels and waist circumference.

The second article (posted below, also from the JADA) follows three different groups all trying to lose weight in different ways. Control group used exercise only, the second group used a hypocaloric diet plus exercise, and the third group used hypocaloric diet with fiber=rich whole-grain cereals plus exercise. The authors’ conclusions were that weight-reduction strategies may be associated with reduced intake of micronutrients, such as calcium and vitamin E. However, a hypocaloric diet with fiber-rich whole-grain cereal is effective for improving or maintaining other aspects of dietary quality during weight loss.

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B758G-4KV82NX-K&_user=564876&_coverDate=09%2F30%2F2006&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000028718&_version=1&_urlVersion=0&_userid=564876&md5=3721efec6c50244c930eace216792aa5