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OatVantage Increases Cholesterol-Lowering Viscosity

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By: Sean Moloughney

Editor, Nutraceuticals World

According to a new study presented at the Experimental Biology Conference in April, OatVantage oat soluble fiber increases intestinal viscosity greater than any similarly tested commercial oat product, while also significantly reducing cholesterol. The intestinal viscosity study was conducted by Dr. Daniel Gallaher of the University of Minnesota. OatVantage, which provides 18 times the amount of soluble fiber found in oats, resulted in substantially higher viscosities than other oat products previously tested by Dr. Gallaher, including almost 50% higher intestinal viscosity than the next-best-performing oat product, cooked oatmeal. OatVantage also resulted in 70% higher intestinal viscosity than cold toasted oat cereal, 83% more than uncooked oatmeal and 202% more than cooked oat bran.

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