Oat beta-glucan

Oat β-glucans are water-soluble mixed-linkage β-glucans derived from the endosperm of oat kernels known for their dietary contribution as components of soluble fiber. Due to their property to lower serum total cholesterol and low-density lipoprotein cholesterol, and potentially reduce the risk of cardiovascular diseases, oat β-glucans have been assigned a qualified health claim by the European Food Safety Authority and the US Food and Drug Administration.

History

Oat products have been used for centuries for medicinal and cosmetic purposes; however, the specific role of β-glucan was not explored until the 20th century. β-glucans were first discovered in lichens, and shortly thereafter in barley. After joining Agriculture and Agri-Food Canada in 1969, Peter J Wood played an instrumental role in isolating and characterizing the structure and bioactive properties of oat β-glucan. A public interest in oat β-glucan arose after its cholesterol lowering effect was reported in 1984.

In 1997, after reviewing 33 clinical studies performed over the previous decades, the FDA approved the claim that intake of at least 3 g of β-glucan from oats per day "as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." This marked the first time a public health agency claimed dietary intervention can actually help prevent disease. This health claim mobilized a dietary movement as physicians and dietitians for the first time could recommend intake of a specific food to directly combat disease. Since then, oat consumption has continued to gain traction in disease prevention with noted effects on ischemic heart disease and stroke prevention, but also in other areas like BMI reduction, blood pressure lowering and highly corroborated evidence for reduced blood serum cholesterol.

Structural properties

Cereal β-glucans – including β-glucan from oat, barley and wheat – are linear polysaccharides joined by 1,3 and 1,4 carbon linkages.