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Oat Bran
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FRIDAY, DECEMBER 30, 1988
Gloria Kaufer Greene,
cookbook author and Jewish
News cooking editor, agrees
that consumers have to be
careful of what they eat. "The
muffins you buy in a store
can be high in fat," she cau-
tions. "And some of the
cereals that have oat bran in
them also list palm oil as an
ingredient. If you should be
lowering your cholesterol, you
shouldn't be eating palm oil."
Why is oat bran so highly
regarded these days when
researchers have known for
the last 25 years that it might
lower cholesterol levels?
One reason is a 1986 study
by Linda Van Horn, assistant
professor of community and
preventive medicine at North-
western University Medical
School, showing that 69 peo-
ple who consumed 39 grams
of oat bran per day for 42
days reduced their total
cholesterol by three percent.
In another study, Dr.
James Anderson, professor of
medicine and clinical nutri-
tion at the University of Ken-
tucky, reported that 10 peo-
ple, each eating 100 grams of
oat bran per day, achieved a
19 percent reduction in
cholesterol in 21 days.
These studies did much to
impress consumers, as did the
publication last year of
Kowalski's The 8-Week
Cholesterol Cure, and several
articles in medical journals,
including one this past spring
in the Journal of the
American Medical Associa-
tion that concluded oat bran
was the least expensive
method for reducing
cholesterol when compared
with drugs. Advertisements
in the print and broadcast
media have also helped stir
up consumer demand for oat
bran and, to a lesser extent,
other oat products such as
oatmeal.
But even with all these
facts behind it, does the oat
OAT BRAN MUFFINS
• 2 1/2 c oat bran cereal, uncooked
• 1/4 c chopped nuts
• 1/4 c raisins
• 2 tsp baking powder
• 1 /2 tsp salt(optional)
•
•
•
•
3/4 c skim milk
1/3 c honey
2 eggs, beaten
2 tbsp vegetable oil
Heat oven to 425F. Coat
12 medium muffin cups
with oil of line with paper
baking cups. In large bowl,
combine oat bran cereal,
nuts, raisins, baking
powder and salt (if used).
Add remaining ingredients;
mix just until dry ingre-
dients are moistened. Fill
muffin cups almost full.
Bake 15 to 17 minutes or til
golden brown. Serve warm.
Makes 1 dozen muffins.
bran craze make any sense?
Writing in the New York
Times, Bonnie Liebman,
director of nutrition for the
Center for Science in the
Public Interest, said, "It
takes a lot of oat bran to
lower your cholesterol level
substantially. In studies
where people ate either a bowl
of oatmeal or two oat bran
muffins a day that contained
39 grams of oat bran,
cholesterol levels dropped 2.7
percent.
Liebman said people are
overreacting to the promise of
oat bran. "They are expecting
drastic reductions in their
cholesterol levels and, in fact,
unless they are going to have
a bowl of oat bran in the
morning and five oat bran
muffins in a day, their
cholesterol levels will drop on-
ly modestly."
And therein lies the main
problem with oat bran mania.
"You have to eat a lot of oat
bran . . . more than you
realize," says Dr. Rod
Johnson, a cardiologist at the
University of Maryland
Medical System. "The
modest cholesterol reduction,
even if it's as much as 10 per-
cent," says Dr. Johnson, is
just not enough if you have
heart disease.
"If you're healthy and just
want to reduce your
cholesterol levels in the in-
terest of sound nutrition,
then 10 percent is a good
reduction," he observes. "But
if you really need to lower
your cholesterol because of
coronary illness, then 10 per-
cent is just not enough:'
Dr. Bruce Kinosian, a car-
diologist at the University of
Maryland Hospital, notes
that a major problem with
Dr. Anderson's University of
Kentucky study was lack of
information on whether the
oat bran was combined with
a diet of other soluble fibers,
a low-fat food regime, or an
exercise plan. He adds that
people's reactions to different
tratments vary a great deal.
Kinosian adds that it is too
early to determine if soluble
fibers actually do reduce
cholesterol levels because not