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Initial studies on oat bran, conducted by James Anderson in Lexington, Ky., showed a more optimistic level of reduction, mostly in the range of 20 percent to 30 percent. But those studies were conducted with people whose blood cholesterol levels were diagnosed as very high.
A 5 to 10 percent reduction in cholesterol from eating oat bran is now the usual, accepted range, said Judy Marlett, professor of nutritional sciences at the University of Wisconsin.
Like Prof. Thve, Prof. Marlett says cutting down on saturated fat has a bigger effect on blood cholesterol levels than consuming oat bran, although oat bran “does not have an insignificant effect,” she said. In fact, oat bran seems to be more helpful than cutting down on high cholesterol foods. Prof. Marlett said.
Processing oat bran, as companies do when thev make breakfast cereals, can alter oat brans cholesterol-clobbering effects, said David Hurt, researcher at Quaker Oat’s Barrington, III., office.
“It’s almost always better to consider the total dietary picture instead of dividing foods into ‘good foods’ and ‘bad foods’,” said Jo Anne Barton, nutrition specialist with Virginia Cooperative Extension at Tech.
“In general, a healthy person is one who eats a variety of foods,” agreed Prof. Thye. “And in terms of fiber, it makes sense to eat a combined source of fiber. For the average person, that means tripling our fiber consumption by eating more cereals, more beans, more vegetables and more fruits.
“We can also re-emphasize the importance of cutting down on fat by moderating the amount of animal products we consume, choosing lowfat dairy items, and not overindulging in fried and deep-fat-fried products,” he added.
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