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Six groups received either oatmeal or oat bran at doses (dry weight) of 28 g (1 oz), 56
g (2 oz), and 84 g (3 oz). A seventh group received 28 g of farina (β-glucan control).
At week 6 of treatment, significant differences were found for both total cholesterol
and LDL-C levels among the farina control and the treatment groups who were receiving 84
g of oatmeal, 56 g of oat bran, and 84 g of oat bran, with decreases in LDL-C levels of
10.1%, 15.9%, and 11.5%, respectively. Fifty-six grams of oat bran resulted in
significantly greater reductions in LDL-C levels than 56 g of oatmeal.