An Oat-Containing Hypocaloric Diet Reduces Systolic Blood Pressure and Improves Lipid Profile beyond Effects of Weight Loss in Men and Women

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Abstract
Hypertension, dyslipidemia and overweight contribute substantially to cardiovascular disease risk. One of the most effective methods for improving high blood pressure and lipid profiles is loss of excess weight. Other recommendations for reducing cardiovascular risk include changes in dietary micronutrient, macronutrient and fiber intakes. To better define a diet for reduction in cardiovascular risk, 43 adults (body mass index 26.4 ± 3.3, range 20.5–33.9 kg/m2) participated in an 8-wk study to determine the effects of two diets on weight, blood pressure, lipids and insulin sensitivity. For 2 wk, weight was maintained and all subjects consumed a control diet. For the next 6 wk, subjects consumed one of two hypocaloric diets (maintenance energy minus 4.2 MJ/d): the control diet (n = 21) or a diet containing oats [45 g/(4.2 MJ dietary energy · d), n = 22]. There was no significant difference between groups in changes in weight loss (control −4.0 ± 1.1 kg, oats −3.9 ± 1.6 kg, P = 0.8). The oats diet resulted in greater decreases in mean systolic blood pressure (oats −6 ± 7 mm Hg, control −1 ± 10 mm Hg, P = 0.026), whereas diastolic blood pressure change did not differ between the two groups (oats −4 ± 6 mm Hg, control −3 ± 5 mm Hg, P = 0.8). The oat diet resulted in significantly greater decreases in total cholesterol (oats −0.87 ± 0.47 mmol/L, control −0.34 ± 0.5 mmol/L, P = 0.003) and LDL cholesterol (oats −0.6 ± 0.41 mmol/L, control −0.2 ± 0.41mmol/L, P = 0.008). In summary, a hypocaloric diet containing oats consumed over 6 wk resulted in greater improvements in systolic blood pressure and lipid profile than did a hypocaloric diet without oats.