Oats reassessed

Summary Oats, growing well in cool, wet climates, were probably first exploited by Iron Age farmers, and remained an important cereal in some parts of the United Kingdom until the early nineteenth century. Following the decline in cereal (and therefore dietary fibre) consumption until the late 1970's, there is now increasing use of high fibre foods including oats. The relatively high protein content and its characteristic amino acid pattern, the high polyunsaturated fatty acid content of the lipid fraction, the high amylose starch and the presence of oat gum are all features which make oats a highly desirable food for the general population as well as those with diabetes or high blood cholesterol. Large doses (150 g dry weight/day) of rolled oats have sometimes been required to reduce blood cholesterol, but recent evidence suggests that 60 g/day (one large bowl of porridge) can effectively provide further benefit than that of a low fat diet. Recent enthusiasm for preventing coronary heart disease by educational campaigns and by screening to identify those at high risk, means that foods which have cholesterol lowering properties should now be actively promoted as part of “healthy heart” campaigns.