STABILIZED RICE BRAN AND OAT BRAN LOWER CHOLESTEROL IN HUMANS

Dietary fibers such as cereal brans may be used as a tool to reduce blood cholesterol in hypercholesterolemic individuals. This study compared the effects of rice bran and oat bran in eleven human subjects with moderately-high blood cholesterol levels. In a 10-week controlled feeding trial, subjects consumed 100 g/day stabilized rice bran or 100 g/day oat bran for two 3-week periods in a crossover design. Prior to each bran phase, a control diet without bran was provided for 2 weeks. Total cholesterol levels decreased 7.0% when subjects consumed rice bran or oat bran. The decrease was primarily the result of a reduction in LDL-cholesterol. HDL- and VLDL-cholesterol, in addition to triglycerides were not significantly changed by either bran source. Rice bran was equally effective as oat bran in lowering blood cholesterol levels.