Inhibitory effect of oat products on non-haem iron absorption in man.
Oat products are increasingly used in human nutrition due to the rather high content of soluble fibre. Oat products, however, have a high content of phytate which may interfere with the absorption of non-haem iron. The iron balance situation is critical in several groups, especially in children, teenagers and women in their fertile years. It is therefore important to examine the effect of oat products on non-haem iron absorption in man. The present studies showed that oat bran and oat porridge markedly inhibited the absorption of non-haem iron. The inhibition can be explained by the high phytate content of oat products. This is partly due to a high resistance of oat phytate against exogenous phytase and partly to an inactivation of the endogenous phytase in oats caused by the usual heat treatment of oats which is made to prevent rancidity of oat lipids during storage. The inhibitory effect of oat products on iron absorption is sufficiently marked to be a serious consideration if such products are more regularly consumed.
Published in European journal of clinical nutrition (1990)
Oat is among the food crops and ancient grains cultivated and consumed worldwide. It is gaining in popularity owing to its nutritional composition and multifunctional benefits of select bioactive compounds. Beta-glucan is an important component of dietary fiber found in oat grains. It is the major active compound in oats with proven cholesterol-lowering and antidiabetic effects. Oats also provide substantial levels of other bioactive compounds such as phenolic acids, tocols, sterols, avenacosides, and avenanthramides. The consumption of oats has been determined to be beneficial for human health by promoting immunomodulation and improving gut microbiota. In addition, oat consumption assists in preventing diseases such as atherosclerosis, dermatitis, and some forms of cancer. While much has been published in relation to oat nutrients and oat fibers and their impact on major diseases, the oat industries and consumers may benefit from greater knowledge and understanding of clinical effects, range of occurrence, distribution, therapeutic doses and food functional attributes of other oat bioactives such as avenanthramides and saponins as well as other anti-inflammatory agents found in the cereal. This review focuses on the various studies relevant to the contribution of the consumption of oats and oat-based products in preventing human diseases and promoting human health.
A suboptimal diet is responsible for more deaths worldwide than any other risk. A dietary factor that needs more attention is whole-grain consumption because of its proven health, nutritional, and environmental benefits. Despite these benefits, the daily whole-grain and dietary fibre intake by Dutch residents is low and the reasons for this low consumption are unknown. This study analysed the facilitating and hindering factors associated with (non) oat consumption using the Integrated Change Model (ICM). It compared which factors distinguished oat consumers from moderate and low-oat consumers using a cross-sectional, quantitative study design. The questionnaire used in the quantitative study was based on the results a qualitative study that validated the findings identified in the literature and previous ICM studies. Data was collected using an online survey (Qualtrics). In both studies, the sample of participants included individuals age > 18, of both genders residents in the Netherlands without an allergy to oats, and who read or speak fluently Dutch or English. In total, 299 residents were included in the study. The results indicated that non-oat consumers were less health-conscious, had limited awareness of their dietary behaviours, possessed less knowledge, and were less aware of the severity and susceptibility to various health conditions, such as high cholesterol. They also received fewer prompts to consume oats, were less convinced of the rational and emotional benefits of oats, experienced less social support, reported more obstacles, and had lower self-efficacy regarding oat consumption. The Integrated Change Model (ICM) explained 55% of the variance in intention and 38% in behaviour. Consequently, efforts to promote oat consumption among Dutch adults should address these factors to enhance awareness, increase motivation, and facilitate actions to boost oat intake.
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