TY - JOUR
T1 - Influence of oat bran of sucrose-induced blood pressure elevations in SHR
AU - Jorge Areas, Mohmed el Zein
AU - Knapka, Joseph
AU - Gleim, Gilbert
AU - Dipette, Donald
AU - Holland, Bryan
AU - Preuss, Harry G.
N1 - Funding Information:
Supported by NIH grant AG 06929. The authors wish to acknowledge the excellent secretarial assistance of Mrs. Elizabeth Ergueta. We wish to commend Mr. Ronald Rose of the Teklad Corporation, Madison, WI, for his helpful advice in devising our diets and the National Oat Company, Cedar Rapids, Iowa, for their generous donation of the oat bran. We also wish to acknowledge the help of Ms. Renee Swanson, a recipient of a summer traineeship from the American Heart Association.
PY - 1990
Y1 - 1990
N2 - To determine whether oat fiber influences BP, we gave spontaneously hypertensive rats (SHR) a diet high in sucrose and low in protein (calories: sucrose 52%, protein 15%, fat 33%) or a diet low in sucrose and high in protein (calories: sucrose 13%, protein 52%, fat 35%). The amount of fat in these particular diets has not been shown to influence BP, so we modified the 2 diets by replacing fat with oat bran (10% w/w). Accordingly, we examined 4 groups of 5 rats consuming different diets: high sucrose, high sucrose + oat bran, low sucrose, and low sucrose + oat bran. Not unexpectedly, SHR consuming the diet high in sucrose had a significantly higher BP after 2 weeks than those consuming the diet low in sucrose. The significant difference in BP continued over the next 3 weeks. At the end of 6 week duration of study, we found the following BP: SHR ingesting the high sucrose diet, 217 mm Hg ± 5 (SEM) vs SHR consuming the low sucrose diet, 187 mm Hg ± 4 (SEM) p<.0001]. SHR eating the low sucrose diet and consuming supplemental bran showed no significant change in BP after 6 weeks compared to SHR eating the basic diet alone, 188 mm Hg ± 6 (SEM); however, 5 SHR consuming the high sucrose diet with added oat bran showed a significantly lower BP 200 mm Hg ± 2 (SEM) than SHR ingesting the basic high sucrose diet devoid of oat bran [p<.01]. We conclude that addition of oat bran to the diet can ameliorate sucrose-induced BP elevations in SHR.
AB - To determine whether oat fiber influences BP, we gave spontaneously hypertensive rats (SHR) a diet high in sucrose and low in protein (calories: sucrose 52%, protein 15%, fat 33%) or a diet low in sucrose and high in protein (calories: sucrose 13%, protein 52%, fat 35%). The amount of fat in these particular diets has not been shown to influence BP, so we modified the 2 diets by replacing fat with oat bran (10% w/w). Accordingly, we examined 4 groups of 5 rats consuming different diets: high sucrose, high sucrose + oat bran, low sucrose, and low sucrose + oat bran. Not unexpectedly, SHR consuming the diet high in sucrose had a significantly higher BP after 2 weeks than those consuming the diet low in sucrose. The significant difference in BP continued over the next 3 weeks. At the end of 6 week duration of study, we found the following BP: SHR ingesting the high sucrose diet, 217 mm Hg ± 5 (SEM) vs SHR consuming the low sucrose diet, 187 mm Hg ± 4 (SEM) p<.0001]. SHR eating the low sucrose diet and consuming supplemental bran showed no significant change in BP after 6 weeks compared to SHR eating the basic diet alone, 188 mm Hg ± 6 (SEM); however, 5 SHR consuming the high sucrose diet with added oat bran showed a significantly lower BP 200 mm Hg ± 2 (SEM) than SHR ingesting the basic high sucrose diet devoid of oat bran [p<.01]. We conclude that addition of oat bran to the diet can ameliorate sucrose-induced BP elevations in SHR.
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U2 - 10.1016/0024-3205(90)90171-M
DO - 10.1016/0024-3205(90)90171-M
M3 - Article
C2 - 2172679
AN - SCOPUS:0025009459
SN - 0024-3205
VL - 47
SP - 1121
EP - 1128
JO - Life Sciences
JF - Life Sciences
IS - 13
ER -