Role of bioprocessing in modifying cardiometabolic outcomes of an oat-based dairy alternative in a randomised controlled clinical intervention.
Vilma Liikonen, Silvia Cera, Ewoud Blontrock et al.
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In 30 seconds
This randomized controlled trial investigated the effects of fermented and non-fermented oat-based products on cardiometabolic outcomes in 56 adults with mild metabolic deterioration over 12 weeks. Results indicated that consumption of the fermented product (gurt) led to significant reductions in non-HDL and LDL cholesterol levels (-0.15 mmol/L and -0.12 mmol/L, respectively), suggesting potential benefits of increased oat fibre intake.
Key findings
- Non-HDL cholesterol decreased by -0.15 ± 0.51 mmol/L during gurt consumption (p = 0.028).
- LDL cholesterol decreased by -0.12 ± 0.46 mmol/L during gurt consumption (p = 0.047).
- Ferritin levels decreased by -4.00 µg/L after gurt consumption (p = 0.015).
- Insulin levels decreased by -2.22 ± 6.16 mU/L during gurt consumption in the porridge-first group (p = 0.015).
Why it matters
The findings suggest that incorporating fermented oat-based products into the diet may enhance cholesterol metabolism and improve other cardiometabolic factors, highlighting the importance of dietary fiber in managing metabolic health.