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This is the second edition of the monograph Oats: Chemistry and Technology. The content essentially follows that of the first edition, edited by Francis Webster and published by AACCI (then the American Association of Cereal Chemists) in 1986, but it reflects the considerable changes in the scope of the science—and in the industrial and food uses of oats—that have occurred over the intervening years. Advances in computer technology and in molecular biology have had an enormous impact on science and technology and our daily lives. This monograph accordingly now has a chapter titled “Molecular Genetics of Quality in Oats.” The nature of much of the data reported in all the chapters would have been almost impossible to obtain 25 years ago, when the first edition was published, because of the lack of computing power. Indeed, the writing, figures, and tables of this monograph are computer generated, rather than produced as before on typewriters and by graphics artists. However, the essential content still depends on the hard work of the authors themselves, and we thank them for their efforts and patience.
Oats have historically had a reputation as a generally healthy and nutritionally balanced food. This tradition has today been greatly enhanced by numerous studies showing that consumption of oat products can lower serum cholesterol levels and thus lower the risk of atherosclerosis and cardiovascular disease. This specific characteristic of oats was first brought to public attention by one of the authors of the first monograph (J. W. Anderson) and has since been given an official seal of approval by the Food and Drug Administration of the United States and by other jurisdictions, such as the European Food Safety Authority. Not only was oats the first food specifically identified for a health claim, but beta-glucan, the endospermic cell-wall polysaccharide of oats, was specifically named as the marker of bioactivity. This led to specifications for daily intakes of beta-glucan that would achieve a physiologically significant effect. Despite regulatory approval, there continue to be disagreements in the literature as to the magnitude of cholesterol reduction possible and the nature of the metabolic mechanisms involved
in these processes. One possible reason for this is that the viscous nature of cereal beta-glucan may influence the metabolic response. If so, then not only does the total amount of beta-glucan control bioactivity but so do “solubility” and molecular weight distribution. This phenomenon has been clearly demonstrated for glycemic response, but few studies of blood lipid response have adequately measured these physical characteristics, which can vary in different foods, and the data are contradictory. However, as we go to press, a study has appeared that reports a relationship between the magnitude of cholesterol lowering and the molecular weight and amount of soluble oat beta-glucan
consumed. This continues to be an active field of research, and certainly more investigation of this relationship is needed. Such information would not only be useful to regulators but would also allow product developers to design more effective foods in which solubility (and kinetics of solubilization), molecular weight, and total dose were appropriately managed to produce effective and palatable foods