While including oats in a balanced diet has long been recognized by Health Canada as a healthy food choice, thanks to the fibre content, the benefits of oat protein have been understudied – until now. New research suggests there’s even more to this grain.
UM’s Dr. Sijo Joseph (Thandapilly) and Dr. Lovemore Malunga from the department of food and human nutritional sciences and Dr. Thomas Netticadan, adjunct professor of physiology and pathophysiology in the Max Rady College of Medicine, recently published two articles that show the nutritional benefits of oat protein are even greater than previously known.
In one study, the researchers found that an oat protein diet benefitted cardiovascular health, reduced bad cholesterol and improved cardiac function in obese rats. Building on these positive results, the team launched a second study, this time focused on animals with hypertension. Oat protein significantly lowered blood pressure and improved heart function.
With these encouraging results from animal testing, Joseph and his research team will now turn their attention to conducting human trials. They said this research shows great promise for the next generation of functional foods – offering a heart-healthy alternative to bean-based proteins, with a more appealing taste and texture.
"Risk factors like hypertension and high cholesterol lead to cardiovascular disease in humans," says Joseph. "Both conditions are improved by consuming oats. Additionally, protein from oats is easy to digest and key nutrients are readily absorbed in the body."
Research at the University of Manitoba is partially supported by funding from the Government of Canada Research Support Fund.
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