Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption

Penny Kris-Etherton, Chor San Khoo, Yi Fang Chu

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The landmark approval of the oat health claim by the U.S. Food and Drug Administration marked the first food-specific health claim. Health practitioners are uniquely positioned to recommend that incorporating oats into a diet low in saturated fat is an effective adjunct intervention for reducing the risk of cardiovascular disease. The last decade has witnessed an increase in such research, specifically, the mechanisms of action of oats and unique oat bioactive compounds. Recent interest has extended beyond lipid metabolism to blood pressure lowering, type 2 diabetes, satiety, weight management, and skin health. There is growing concern that the momentum for growing oat intake and research may be hindered as world oat production continues to decline. To reverse this downward trend, there is a need for strategic public and private collaborations to assure sufficient global oat production to meet global demands. This edition first published 2014

Original languageEnglish (US)
Title of host publicationOats Nutrition and Technology
PublisherWiley-Blackwell
Pages1-6
Number of pages6
ISBN (Electronic)9781118354100
ISBN (Print)9781118354117
DOIs
StatePublished - Nov 18 2013

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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