The Power of Oats

Oats (Avena sativa) have been cultivated for over two thousand years. They are the main raw ingredient in Oatly products, and we retain much of the goodness from oats in our drinks. Our core drinks contain approximately 9-11% oats. Oatly currently retains about 80% of the protein and oat β-glucans, 75% of the fat, and close to 100% of the non-fiber carbohydrates from the oat kernels in the oat base used to make its products. 

Oat is a popular cereal grain due to the scientifically substantiated health benefits associated with their consumption, the most prominent being the protective effect on cardiovascular disease. 

Clinical studies have shown that people who are given products containing oats improve their overall cholesterol levels, as well as measurements of body weight (BMI and waist circumference) and glucose levels. In fact, oat consumption is one of the most widely used dietary therapies for lowering cholesterol. From North America to Europe and Asia, a number of food authorities state that regular consumption of whole oats, oat bran and oat β-glucan lowers blood cholesterol. Furthermore, there is complementary evidence to suggest that the bran component of whole grains is a key factor in the beneficial association of wholegrain intake and cardiovascular disease.

Additional cardioprotective effects may be mediated via mechanisms other than cholesterol lowering, for example through micronutrients, antioxidants, modulation of microbiota and/or its anti-inflammatory effects. Oats also contain plant ‘bioactives’, which may offer further health benefits.  Further research is needed to confirm these effects. 

Wholegrain oats are also a good source of several key essential micronutrients, such as potassium, zinc, selenium, magnesium, thiamine, folate and iron. Thus, apart from its cardiovascular protective effects, oats also contribute to achieving the daily requirement of several micronutrients.
 

Oats compared to other crops 

Oats provide energy and macronutrients in balanced proportions. For example, one portion of whole grain oats provides about 20-25% of the recommended daily intake of energy, carbohydrates, protein and fibre.   

Compared to other cereals such as rice and wheat, oat contains a higher amount of soluble proteins and essential amino acids, higher fat content (whilst naturally low in saturated fats and with a good proportion of unsaturated fats) and contains the soluble fibre, oat β-glucan. Additionally, oats are naturally low in gluten and are not particularly allergenic when compared to legumes (soy) and nuts (almond).

YOU MAY ALSO LIKE TO READ: 

The article ‘The role of oats and oat products in UK diet’ by Dr Carrie Ruxton PhD RD and Rin Cobb, MSc RD.