Oat Cereals Review
Find the Best Oatmeal,
Oat Bran, Steel Cut Oats, & Cold Cereals. Popular Oat Cereals Tested --
Beware of Unexpected Gluten.
Medically reviewed and
edited by Tod Cooperman, M.D. 
Last Updated
: 05/19/2020 | Initially Posted:
08/23/2016
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Table of Contents
Summary
·
What's really in oats? Oats and oat-based cereals are healthful
sources of complex carbohydrates, protein, and fiber, particularly when the
whole grain is used. The fiber includes beta-glucan, which can help lower
levels of bad cholesterol, reducing the risk of heart disease. However, in the
past, some oat-based cereals have been found to be contaminated with ochratoxin
A, a potential carcinogen and kidney toxin. (See Background). ConsumerLab.com tested oat-based
cereals to find out whether they exceeded contamination limits for this toxin.
(See Tests Performed).
·
Do oats contain gluten? Although oats don't naturally contain
gluten, oat cereals may become cross-contaminated with gluten from wheat
products during processing, a potential concern for some people.
ConsumerLab.com tested products against the FDA standard for
"gluten-free," as well as its own, more stringent "ultra gluten-free" standard (See Tests Performed).
·
Which oats are best for gluten-free diets? Although none of the
cereals contained ochratoxin A at a level of concern to adults or older
children, testing of one product indicated that it may be best to limit its use
by small children. Significant amounts of gluten were found in some products
(as much as 95 ppm of gluten). Products labeled "gluten-free" met the
FDA standard (no more than 20 ppm of gluten) but not necessarily CL's ultra gluten-free standard (5 ppm) (See What CL Found).
·
Which are the best oats overall? ConsumerLab.com
compared products on quality and cost for each category of cereal (steel-cut
oats, rolled oats, oat bran, etc.) to come up with its Top Picks.
·
Cautions with oats and oat bran: Although the
products tested appear to be generally safe, levels of ochratoxin A may vary
over time: be particularly cautious with oat bran products. If you have celiac
disease, be aware that some oat cereals contain high amounts of gluten,
although this is much less likely if a product is labeled as gluten-free
(See Concerns and Cautions).
Background: Quality
Concerns with Oat Cereal
Benefits:
Oats and oat-based cereals are healthy sources of protein and fiber,
particularly when the whole grain or oat bran is used. A 40
gram serving of oats provides about 5 grams of protein and 4 grams of
fiber -- counted as part of 27 grams of complex carbohydrates, as well as about
3 grams of mono- and polyunsaturated fat. Oat bran provides even more fiber --
about 6 grams per 40 gram serving. The soluble fiber in oats consists
predominantly of beta-glucan, which has a cholesterol-lowering effect. In fact,
according to the U.S. FDA, foods providing at least 0.75 grams of beta-glucan
soluble fiber per serving from oat bran, rolled oats, whole oat flour, or Oatrim (a hydrolyzed oat flour) are permitted to claim that
they "reduce the risk of heart disease" as part of a diet low
in saturated fat and cholesterol.
However, to get a significant reduction in LDL "bad"
cholesterol, you need more than just 0.75 grams of oat beta-glucan. An
analysis of 58 studies involving nearly 4,000 middle-aged individuals concluded
that about 3.5 grams of oat beta-glucan modestly lowered LDL-cholesterol
(-4.2%) and all forms of "bad cholesterol" (-4.8%), as lowering apoB (-2.3%) -- a protein associated with bad cholesterol.
The reductions in LDL cholesterol were greater in people with high cholesterol
(Ho, Br J Nutr 2016).
You can get 3.5 grams of beta-glucan from about 70 grams of whole oats or 50
grams of oat bran, based on dry weights. (A typical serving of either is around
40 grams, dry.)
Increased consumption of fiber, particularly from cereals
(such as oats) has generally been associated with a lower risk of colorectal
cancer (Song, Gastroenterology 2015).
One analysis estimated a 10% reduction in colorectal cancer risk
from adding 10 grams of fiber to the diet daily (Aune, BMJ 2011). The risk of death among
people with colorectal cancer was also found to decrease with increased fiber
intake: A study found that each 5-gram increase in cereal fiber per day was
associated with a 33% reduction in death from colorectal cancer and a 22%
reduction in death from all causes over an eight-year period. (Each 5-gram
increase in daily intake of fiber from vegetables was associated with a 17%
decrease in death from all causes, but not colon cancer; fruit
fiber was not associated with any decreased risks.) The maximum benefit was at
total fiber intake of 24 grams per day (Song, JAMA Oncol 2017).
In addition to the potential benefits from fiber noted
above, an analysis of over 240 observational and clinical studies also found
significant decreases in the risk cardiovascular-related mortality, the
incidence of coronary heart disease, stroke and type 2 diabetes when
comparing people with the highest daily intakes of dietary fiber (> 25
grams) with those with the lowest intakes (< 15 grams). Higher consumption
of dietary fiber was also associated with lower bodyweight, systolic blood
pressure, and total cholesterol. According to the researchers, the findings
suggest that adult total dietary intakes of fiber "should be no less than
25 - 29 g per day with additional benefits likely to accrue with higher
intakes," (Reynolds, The Lancet 2019).
This is in line with the recommended daily value for fiber of
25 grams per day, although the average adult in the U.S. is estimated
to consume only 16 grams of fiber per day (CDC 2017).
Oats can be superior to lower-fiber cereals in terms
of minimizing increases in blood sugar and insulin levels after
consumption. However, this depends on how the oats have been processed. A study
among 30 healthy men and women found that after eating equal amounts of
different forms of oats prepared according to their label directions (along
with 8 ounces of lactose-free milk), the amount of glucose per liter of blood
over the next 3 hours was, by far, the lowest with steel-cut oats (72 mmol),
followed by old fashion oatmeal flakes (rolled oats) (99 mmol), instant
("quick") oats (107 mmol), and a calorie-equivalent serving of Honey
Nut Cheerios (109 mmol). Effects on total insulin followed a similar trend
except that instant oats elicited higher total insulin
levels, as well as higher peak insulin and glucose levels,
than Honey Nut Cheerios. The dramatically lower glucose and insulin responses
with steel-cut oats may be due to more of its carbohydrate content remaining
unavailable within unbroken plant cells compared to the other forms of oats,
while the higher responses with instant oats may be due to its carbohydrate
content being more readily available since it is pre-cooked and then pressed (Wolever, Br J Nutr 2019). A separate but similar study by the same researchers
evaluated "overnight oats" (rolled oats soaked in skim milk for about
16 hours) and found the impact on blood sugar to be similar to that of
steel-cut oats (Wolever, Eur J Clin Nutr 2019). A possible reason why
overnight-soaked rolled oats act more like steel-cut oats than cooked rolled
oats is that cooking may make the carbohydrate content more available within
rolled oats than soaking.
Similarly, a two-week study
among 28 men and women with type 2 diabetes showed that blood
sugar levels were lower after consuming less processed whole grain products
(intact oats, brown rice, and whole-grain bread made with coarsely ground flour
and kibbled wheat kernels) than after consuming an equivalent amount of whole
grain products providing the same nutritional content, including fiber, but
more finely milled (i.e., more processed -- instant oats, brown rice pasta, and
whole-grain bread made with finely milled flour). Throughout the study, average
increases in blood sugar levels after breakfast and following all meals were, respectively,
9% and 6% lower after consuming the less-processed whole grain products
compared to the finely milled products (Aberg, Diabetes Care 2020).
Ochratoxin A:
Oats are the basis of many popular cereals including Cheerios, rolled oats
(often called oatmeal), steel-cut ("Irish") oats, as well as oat
bran. These are all made from oat grains (technically known as groats)
processed in different ways. Concern about these products was raised in 2015
when it was reported that 70% of oat-based cereals purchased in the U.S.
contained the fungal toxin ochratoxin A, a potential human carcinogen. These
results were based on a study by researchers at the University of Idaho who
purchased breakfast cereals from local supermarkets in various U.S. cities
between 2012 and 2014, testing 489 samples (Lee, J Ag Food Chem 2015). Overall 42% were
contaminated with ochratoxin A, with the highest percentage being among
oat-based cereals (70%, or 142 out of 203 products), followed by cereals made
from wheat (32%), corn (15%), and rice (15%).
Although most of the products in that study contained less than the limit of 3
ng/g (or parts per billion — ppb) of ochratoxin A established by the European Union for
processed cereal products (the U.S. has no established limit), 16 of the
oat-based cereal products exceeded the limit. Overall, ochratoxin A levels in
oat cereals ranged from just 0.14 ng/g to as much as 9.1 ng/g. There was no
statistical difference between organic and conventional products.
Unfortunately, the researchers did not identify the products by name. Studies
conducted in other countries have generally found significant amounts of toxin
A contamination in cereal products.
As mentioned above, ochratoxin A is a potential human carcinogen. It is a
kidney toxin in all animal species studied and is most likely toxic to humans
-- who have the longest half-life for its elimination of any species. It may
also have immunosuppressive effects and cause reproductive harm. Unlike some
other fungal toxins, the effects will not necessarily cause immediate symptoms.
However, excessive urination has been reported -- possibly due to effects on
the kidney (Bennett, Clin Microbio
Rev 2003).
Ochratoxin A is produced by fungi (mold) which grow on grains (and a variety of
other foods including dried fruits and nuts) when exposed to moisture and heat
in the field and at various stages of production, storage, and transport.
Unfortunately, the toxin is difficult to destroy under normal food-processing
or cooking conditions (it is relatively stable even when heated to 392 degrees
Fahrenheit).
Ochratoxin A may potentially occur in higher concentrations in oat bran because
fungal toxins tend to occur on the external layers of grains, such as the bran,
rather than on the on the starchy inner portion or the germ (Vidal, Food and Chem Tox, 2013). All
"whole grain" oat products include bran and "oat bran"
products will have a higher concentration of bran.
The European Union has proposed a strict tolerable daily intake level for
ochratoxin A of 5 ng per kilogram of body weight, which works out to 227 ng of
ochratoxin A per 100 lbs of body weight. The amount
of ochratoxin A in the most contaminated oat-based cereal tested in the U.S.
study discussed above contained 9.3 ng per gram. A single 40 gram serving of
this cereal would, therefore, contain 372 ng of ochratoxin A. What this means
is that a very small percentage of oat-based breakfast cereals seem capable, on
their own, of causing a person to exceed the tolerable daily intake level. The
risk, however, is greater for those who consume multiple servings of oat-based
cereal per day, are lower in weight (such as children), and/or have significant
exposure to ochratoxin A from other sources, such as raisins, which are
commonly eaten with oatmeal and used in oatmeal raisin cookies (Palumbo, Lett App Microbiol 2011).
Gluten:
Gluten is of great concern to people with celiac disease, an inflammatory
disorder of the small intestine caused by an inappropriate immune response to
dietary gluten.
Oats are naturally free of gluten, and therefore, and oat-based foods are often
included celiac disease diets. However, this does not mean that all oat
products — even those listing just oats as ingredients — are safe for people
with celiac disease. Gluten can be found in oat-based cereals which have been
produced in facilities handling other gluten-producing grains. Consequently, it
is important that gluten-sensitive individuals look for oat-based products
which specifically claim to be gluten-free.
Some research suggests that a gluten-like protein in oats called avenin may
also cause intestinal inflammation and may be a reason why some celiac patients
who eat oats but otherwise adhere to a strict gluten-free diet still experience
symptoms (Arentz-Hansen, PLOS
Medicine 2004).
Glyphosate:
Shortly after ConsumerLab completed testing of the
products in this Review, a report was published that showed amounts of
glyphosate, an herbicide, in oat-based foods. Glyphosate is designed to kill
weeds around plants that have been genetically altered to withstand it, such as
genetically modified (GMO) soybeans and corn, and it is sprayed on many types
of conventional crops such as wheat, oats, and barley prior to harvest as a
drying agent and to even-out maturity. Glyphosate is known to cause
reproductive toxicity based on animal models, and it may possibly be a
carcinogen -- although there is dispute about this. Our anaysis of the reported results indicated
that, at standard serving sizes, even foods with the highest known
concentrations of glyphosate, such as conventionally grown oats, appear to
contain amounts of glyphosate far below those that pose a safety risk or
require any type of warning. A serving of Original Cheerios for
example, was found to contain 32 mcg of glyphosate, which is far lower than
California's warning level of 1,100 mcg and the European adult daily limit of
about 34,000 mcg. However, if you are concerned, glyphosate can be largely
avoided by choosing organically-grown foods. Be aware that "organic"
processed foods, such as cereals, may still contain extremely small amount of
glyphosate, likely due to cross-contamination of ingredients.
Tests Performed:
ConsumerLab.com purchased a variety of processed oat-based
cereals from retail stores and websites and tested each for ochratoxin A and
heavy metals (which can occur in plant-based products). All products were also
tested for gluten, with gluten-free products expected to meet the FDA
requirement of no more than 20 ppm. All products were also evaluated to
determine if they meet CL's ultra gluten-free
requirement (no more than 5 ppm of gluten).
What CL Found:
ConsumerLab.com's tests did not find
ochratoxin A to be a definite problem with any of the products tested in this
Review. Several products, however, contained significant amounts of gluten —
emphasizing the fact that gluten-sensitive individuals must choose oat products
carefully and not expect that all oats are free of gluten (since gluten does
not naturally occur in oats). Ochratoxin
None of the products exceeded the European limit of 3 ppb (or ng/g) of
ochratoxin A. In fact, none of them contained even 1 ppb, and no product
specifically marketed for children, such as Gerber Oatmeal Cereal,
nor Cheerios, exceeded the stricter European limit of 0.5 ppb for
small children. However, one sampling of Hodgson Oat Bran contained
0.9 ppb of ochratoxin A, while a second sampling contained less than 0.5 ng/g
(i.e., below the detectable limit). This suggests that the Hodgson product
poses no safety concern for adults and older children, but it may be advisable
to limit use of this product by young children. Bear in mind that oat bran is
generally more likely to contain more ochratoxin A than whole oats, so the
finding of some contamination would not be surprising for this type of product
and the amount found is likely to be relatively low compared to other products
made only with oat bran.
Why didn't our tests find any products to be contaminated with ochratoxin A?
ConsumerLab.com was most concerned about products with levels above 3 ppb, so
it set its detection limit for most products at 1 ppb or greater (and to 0.5
ppb for products marketed specifically for children). The 2015 study noted
earlier which found 70% of oat cereals to be contaminated used a lower
detection limit (0.03 ppb). It is possible and indeed likely that had CL
employed a method with a similarly minute detection limit, more products would
like have been found to contain some ochratoxin A, but even so, none would pose
a significant risk to adults or older children consuming just one serving per
day. It is also possible that, as a result of the 2015 study, producers of oats
and oat-based products have taken steps to improve the quality of their
products. Furthermore, ochratoxin A contamination can be a function of the weather
during a production period, so levels may vary over time.
Heavy metals
None of the products had detectable levels of lead, arsenic or cadmium.
Gluten
All products labeled as gluten-free met this claim by the FDA standard (no more
than 20 ppm), and most of these (Trader Joe's Quick Cook Steel Cut Oats,
Trader Joe's Rolled Oats, Bob's Red Mill Quick Cooking Oats, and Wolff's
Kasha) also met ConsumerLab.com's more
stringent ultra gluten-free standard
(no more than 5 ppm), while only Cheerios did not -- it had
8.8 ppm of gluten.
Some products which were not labeled gluten-free were found to contain more
gluten than one might expect from an oat-based product, such as Coach's
Oats (95 ppm) and every one of the six oat bran cereals -- most of
which cointained around 80 ppm or more of gluten
except for Arrowhead Mills Organic Oat Bran Flakes, which contained
37 ppm. Interestingly, some other products which were not labeled as
gluten-free could certainly qualify for the FDA's definition of gluten free or
even, in the case of Trader Joe's Quick Cook Steel Cut Oats and Quaker
Instant Oatmeal Original, for CL's ultra gluten-free
standard. Amounts of gluten found in products are shown in the 6th column of
the Results Table below.
Top Picks:
Looking
at the specific types of oat cereals, the following are ConsumerLab.com's Top
Picks based on product quality and cost per serving (made from 40
grams of dry cereal):
|
Steel-Cut ("Irish") Oats: |
|
|
Regular: |
Bob's Red Mill Steel Cut Oats (15 cents) |
|
Quick Cook: |
Trader Joe's Quick Cook Steel Cut Oats (15 cents) |
|
Rolled Oats: |
|
|
Regular: |
Quaker Oats Old Fashioned (17 cents) — it was also low in gluten (11 ppm),
although lowest in gluten was Trader Joe's Rolled Oats (18
cents). |
|
Quick Cook: |
365 Organic Quick Oats (Whole
Foods) (23 cents) — it was also very low in gluten (6.6 ppm), although lowest
in gluten was Bob's Red Mill Quick Cooking Oats (31 cents)
as it had less than 5 ppm meeting not only its gluten-free claim, but CL's
more stringent ultra-gluten-free requirement. Oddly, this product
has a disclaimer that it is "manufactured in a facility that also uses
wheat." |
|
Instant: |
Quaker Instant Oatmeal Original (42 cents) — It is more expensive than many other
products, but comes in a convenient packet and was very low in gluten (none
detected above 5 ppm), making it ultra gluten-free
-- although gluten-free is not claimed. |
|
|
|
|
Oat Bran: |
Note: After the intial posting
of this review, ConsumerLab.com purchased and tested four addtional
oat bran cereals (Bob's Red Mill, Mother's, Old
Wessex, and Quaker). Results for these were added on October
25, 2016. |
|
|
|
|
Oat "O's": |
General Mills Cheerios (39
cents) — It was found to be low in gluten (8.8 ppm), allowing it to meet its
gluten-free claim by FDA standards (no more than 20 ppm) but slightly over CL
gluten-free standard of no more than 5 ppm. |
|
|
|
|
Baby Cereal: |
Gerber Oatmeal Cereal (31
cents) — It is safe for babies, but be aware of a high gluten content (87
ppm) which is not a surprise as the label notes that it "contains
wheat." |
In addition to the oat products tested, ConsumerLab.com included one product
made of buckwheat, Wolff's Kasha — Medium Granulation. No
ochratoxin A or gluten was detected.
Test Results by Product:
Listed
below are the test results for 20 cereals selected for testing by
ConsumerLab.com: 19 oat-based cereals and one buckwheat cereal. Products are
grouped by type of cereal (oat and buckwheat). Oat cereals are further grouped
by form (steel cut, rolled, etc.) with a sub-grouping for baby cereal. Within
each group, products are listed alphabetically. Shown for each product is the
labeled amount and form of cereal and the serving size recommended on the
label. Products listed as "Approved" met their label claim and ConsumerLab.com's quality criteria (see Passing Score). Those
that did not pass testing are listed as "Not Approved" with an
explanation of the problem found. The full list of ingredients is available for
each product by clicking on the word "Ingredients" in the first
column. A cost comparison is provided in the last column, as are notable
features.
|
RESULTS OF CONSUMERLAB.COM TESTING OF OAT PRODUCTS |
||||||
|
Product Name and
Serving Size Suggested on Label |
Type of Cereal
Product |
-- TEST RESULTS -- |
Cost for 40 grams -
Dry2 |
|||
|
OVERALL RESULTS: |
Amount of Ochratoxin A Found |
Did Not Exceed Conta-mination Limits for Lead, Cadmium and Arsenic |
Gluten-Free1 |
|||
|
|
Whole grain steel cut
oats |
APPROVED |
|
|
Found 57 ppm gluten |
$0.15 |
|
|
Whole grain Irish
quick & easy steel cut oats |
APPROVED |
|
|
|
$0.36 |
|
|
Whole grain Irish
steel cut oats |
APPROVED |
|
|
|
$0.49 |
|
|
Whole grain steel cut
quick cook oats |
APPROVED |
|
|
|
$0.15 |
|
|
Organic whole grain
rolled oats |
APPROVED |
|
|
|
$0.19 |
|
|
Whole grain rolled
oats |
APPROVED |
|
|
|
$0.17 |
|
|
Whole grain rolled
oats |
APPROVED |
|
|
|
$0.18 |
|
|
Organic rolled quick
oats |
APPROVED |
|
|
|
$0.23 |
|
|
Whole grain quick
cooking rolled oats |
APPROVED |
|
|
|
$0.31 |
|
|
Whole grain quick oats |
APPROVED |
|
|
Found 95 ppm gluten |
$0.30 |
|
|
Whole grain rolled
instant oatmeal |
APPROVED |
|
|
|
$0.42 |
|
|
Organic whole grain
oat bran |
APPROVED |
|
|
Found 37 ppm gluten |
$0.62 |
|
|
Oat bran |
APPROVED |
|
|
Found > 80 ppm
gluten |
$0.29 |
|
|
Oat bran |
APPROVED |
|
|
Found 76 ppm gluten |
$0.21 |
|
|
Oat bran |
APPROVED |
|
|
Found > 80 ppm
gluten |
$0.43 |
|
|
Oat bran |
APPROVED |
|
|
Found > 80 ppm
gluten |
$0.32 |
|
|
Oat bran |
APPROVED |
|
|
Found > 80 ppm
gluten |
$0.41 |
|
|
Toasted whole grain oats |
APPROVED |
|
|
|
$0.39 |
|
Baby
Oat Cereal: |
||||||
|
|
Whole grain oat flour
and oat flour |
APPROVED |
|
|
Found 87 ppm gluten |
$0.31 |
|
|
Whole grain buckwheat |
APPROVED |
|
|
|
$0.43 |
|
NA- Not Available |
||||||
|
Unless otherwise noted, information about the products
listed above is based on the samples purchased by ConsumerLab.com (CL) for
this Product Review. Manufacturers may change ingredients and label
information at any time, so be sure to check labels carefully when evaluating
the products you use or buy. If a product's
ingredients differ from what is listed above, it may not necessarily be of
the same quality as what was tested. |
||||||
|
Copyright ConsumerLab.com, LLC, 2016. All rights reserved.
Not to be reproduced, excerpted, or cited in any fashion without the express
written permission of ConsumerLab.com LLC. |
||||||
ConsumerTips™:
What to
Consider When Buying:
Ochratoxin A:
The bran is the part of the oat grain most likely to contain ochratoxin A, so
products high in bran have more potential to be contaminated. Rolled or
steel-cut oats and any product made from whole oat grain (also known as a
"groat") will include some bran, but a larger portion of these
products will be the inner starch, which is less likely to contain ochratoxin
A. One benefit of oat bran is that it is, by weight, 15% fiber and 15% protein,
while whole oat products are about 10% fiber and 12% protein. That means you're
getting a couple of extra grams of fiber and about one extra gram of protein
per serving with oat bran.
Gluten:
If you want to avoid gluten, be aware that some oat products do contain a
significant amount of gluten due to cross contamination from wheat products.
Look for products which claim to be gluten-free and check our test results. You
may be able to get a product which is very low in gluten, even if it does not
include a gluten-free claim on its label.
Keep in mind that the quality of oats may vary from lot-to-lot, even for the
same product — although such variation can certainly be reduced with
appropriate quality control measures.
What to Consider When Using:
Unfortunately, there is little you can do to "remove" ochratoxin A
from oat-based products -- cooking does not significantly reduce levels of
ochratoxin A levels. Although irradiation may reduce ochratoxin A levels in
some other foods, oat products do not appear to undergo irradiation and none of
the products in this Review were labeled as having been irradiated (such
products are required to bear a indicating seal) (FDA 2016).
Concerns and Cautions:
Oats
and oat-based cereals are quite safe and, normally, very healthful,
particularly when the whole grain is used. The biggest concerns are those
discussed above regarding cross-contamination with gluten and potential effects
on the kidneys when ochratoxin A levels are high or multiple servings per day
cause one to exceed tolerable intake levels. Some concern has been raised
regarding the presence of phytic acid, a carbohydrate naturally
found in the bran of oats (and other grains such as rice and wheat) where it is
a source of energy for sprouting seeds. The concern is that phytic acid can
inhibit absorption of minerals, such as iron, zinc and calcium. However, this
shouldn't be a problem if you maintain a well-balanced diet (Schlemmer, Mol Nutr
Food Res 2009). If you are concerned, try to separate your intake of
whole grain oats or oat bran from your consumption of mineral-containing foods
and supplements. Soaking natural oats overnight may also help reduce phytate
levels, however, the heat treatment typically used in the processing of oats
for food products appears to interfere with the effectiveness of this method (Frolich, J Cereal Sci 1998; Egli,
J Food Sci 2002).
Interestingly, phytic acid is also sold as a supplement (as inositol hexaphosphate or IP6) based on preliminary evidence of anti-cancer and
other beneficial effects. However, these benefits have yet to be established in
clinical trials. Amounts in supplements are typically around 500 mg per
serving, which is about the amount found in a 40 gram
serving of whole grain oats (Peterson, J Cereal Sci 2000).
+ 16 sources
Information on this site
is provided for informational purposes only. It is not an endorsement of any
product nor is it meant to substitute for the advice provided by physicians or
other healthcare professionals. The information contained herein should not be
used for diagnosing or treating a health problem or disease. Consumers should
inform their healthcare providers of the dietary supplements they take.
Latest Clinical Research Updates for Oat Cereals
5/19/2020
Not all "whole
grain" products are equal when it comes to minimizing swings in blood
sugar, according to a new study. Get the details in the Benefits section of
the Oat Cereals Review. Also see our Top Picks among oat cereals.
How Do "Overnight Oats" Affect Blood Sugar?
5/15/2019
We recently reported on
the effects of various types of oats on blood sugar. A study by the same
researchers has evaluated overnight oats – rolled oats soaked overnight in
milk. Find out how overnight oats compare, see the Oat Cereals Review. Also
see our Top Picks among
oat cereals.
Best Oats for Controlling Blood Sugar?
5/11/2019
A recent study compared
the effects on blood sugar and insulin levels of steel-cut oats, old fashioned
rolled oats, instant ("quick") oats, and honey nut oat cereal. The
surprising results are found in the Oat Cereals Review. Also
see our Top Pick for
oat cereals.
1/12/2019
Higher fiber intake was
associated with a lower risk of many major diseases in a recent study. However,
the average American consumes far below the recommended daily intake of fiber.
As oats are a good source of fiber, we’ve added details from the new study in
the "Benefits" section of the Oat Cereals Review.
(Also see our Top Picks oat
cereals.)
Cereal Fiber Reduces Risk of Death from Colorectal Cancer
11/04/2017
Higher intakes of dietary
fiber are associated with a lower risk of colorectal cancer. A new study
suggests that higher intakes of fiber from cereal may reduce the risk of dying
among those who have the disease. How much is needed for a benefit? Get the
details in the "What It Does" section of the Oat Cereals Review >> [Also
see our Top Picks for oat cereals in the Review.]
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