Science Daily reported Wednesday on the latest oatmeal studies.
A new scientific review of the most current research shows the link between eating oatmeal and cholesterol reduction to be stronger than when the FDA initially approved the health claim's appearance on food labels in 1997.
Dr. James W. Anderson, professor of medicine and clinical nutrition at the University of Kentucky College of Medicine, co-authors "The Oatmeal-Cholesterol Connection: 10 Years Later" in the January/February 2008 issue of the American Journal of Lifestyle Medicine.
Anderson presents a contemporary analysis to determine if newer studies are consistent with the original conclusion reached by the FDA. His report says studies conducted during the past 15 years have, without exception, shown:
- total cholesterol levels are lowered through oat consumption
- low-density lipoprotein (LDL, the "bad" cholesterol) is reduced without adverse effects on high-density lipoprotein cholesterol (HDL, the "good" cholesterol), or triglyceride concentrations
I wish their re-studies of oatmeal had made them say, "Never mind!" But now that they've confirmed their original results, and then some, I have to fear the Food Police who are going to want me to eat my oatmeal and skip my occasional omelette.
The only redeeming part of the article is the paragraph that begins:
"Whole-grain products like oatmeal are among some of the best foods one can eat to improve cholesterol levels, in addition to other lifestyle choices," Anderson said.
Whole grains like oatmeal. Meaning: brown rice, whole wheat, rye, and a plethora of other grains whose names escape me right now. I can eat those (except, of course, wheat: cream of). Why didn't they just say so?