Influence of oat bran of sucrose-induced blood pressure elevations in SHR

Mohmed el Zein Jorge Areas, Joseph Knapka, Gilbert Gleim, Donald Dipette, Bryan Holland, Harry G. Preuss

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17 Scopus citations


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.

Original languageEnglish (US)
Pages (from-to)1121-1128
Number of pages8
JournalLife Sciences
Issue number13
StatePublished - 1990

ASJC Scopus subject areas

  • General Pharmacology, Toxicology and Pharmaceutics
  • General Biochemistry, Genetics and Molecular Biology


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