ReviewFood & function2018
Processing of oat: the impact on oat's cholesterol lowering effect.
Review in Food & function, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
30 citing papers in PubMed, 1 synthesis or guideline pooled it, 112 citations in OpenAlex.
- The Effect of Isolated and Synthetic Dietary Fibers on Markers of Metabolic Diseases in Human Intervention Studies: A Systematic Review.Advances in nutrition (Bethesda, Md.) · 2020Pooled it
- Cholesterol-lowering effects of oats induced by microbially produced phenolic metabolites in metabolic syndrome: a randomized controlled trial.Nature communications · 2026Trial
- Trial
- Edible Potential ofFood science & nutrition · 2026Article
- Tailored effects of coarse grain substitution on blood pressure via gut microbiota-metabolite networks and host gene variants: a randomized controlled trial.NPJ science of food · 2026Article
- Genome-wide association studies reveal genetic control of nutritional quality, milling traits, and agronomic characteristics in oat (Avena sativa L.).The plant genome · 2025Article
- Identification and characterization of the glutamine synthetase gene family in oat (Frontiers in plant science · 2025Article
- Research Progress in the Extraction, Structural Characteristics, Bioactivity, and Commercial Applications of Oat β-Glucan: A Review.Foods (Basel, Switzerland) · 2024Review
- Oat Kilning and Its Effects on Liquid Oat-Base Production.Foods (Basel, Switzerland) · 2024Article
- Exploring the cholesterol-lowering effects of cereal bran cell wall-enriched diets.Food science & nutrition · 2024Article
- Chromosome-level genome assembly of the diploid oat species Avena longiglumis.Scientific data · 2024Article
- Emerging therapeutic options in the management of diabetes: recent trends, challenges and future directions.International journal of obesity (2005) · 2023Review
- Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α-amylase, and sprouting treatments.Food science & nutrition · 2023Article
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
- Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19.Foods (Basel, Switzerland) · 2022Review
- Validation of Appropriate Reference Genes for qRT-PCR Normalization in Oat (International journal of molecular sciences · 2022Article
- A Review of Health-Beneficial Properties of Oats.Foods (Basel, Switzerland) · 2021Review
- Multiple Antioxidative and Bioactive Molecules of Oats (Antioxidants (Basel, Switzerland) · 2021Review
- Article
- Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 3 institutions in 4 countries.
Funding
Abstract
Epidemiological and interventional studies have clearly demonstrated the beneficial impact of consuming oat and oat-based products on serum cholesterol and other markers of cardiovascular disease. The cholesterol-lowering effect of oat is thought to be associated with the β-glucan it contains. However, not all food products containing β-glucan seem to lead to the same health outcome. Overall, highly processed β-glucan sources (where the oat tissue is highly disrupted) appear to be less effective at reducing serum cholesterol, but the reasons are not well understood. Therefore, the mechanisms involved still need further clarification. The purpose of this paper is to review current evidence of the cholesterol-lowering effect of oat in the context of the structure and complexity of the oat matrix. The possibility of a synergistic action and interaction between the oat constituents promoting hypocholesterolaemia is also discussed. A review of the literature suggested that for a similar dose of β-glucan, (1) liquid oat-based foods seem to give more consistent, but moderate reductions in cholesterol than semi-solid or solid foods where the results are more variable; (2) the quantity of β-glucan and the molecular weight at expected consumption levels (∼3 g day
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.