Chronic kidney disease (CKD) is a very common in the Philippines. Some of its main causes are hypertension and diabetes. This study aimed to develop an optimal food dietary model from ninety (90) combinations linear programming models for adult Filipino patients with Stage 1 or 2 Kidney Disease. process will search lowest possible cost their daily plan while satisfying nutritional requirements....

The gastrointestinal (GI) effects of three different dietary fibre (DF) sources: wheat bran (WB), oat bran (OB) and pea fibre (PF), were compared with a low-fibre diet in a 4-week trial with rats (initial bodyweight 210 g). The DF sources varied widely in chemical composition, solubility and water-holding properties, and particle size. The DF sources were mixed into diets to comprise the same a...

An experiment was conducted to evaluate the additional effects of two ground medicinal herbs oat bran (OB) and dill seed (DS) on serum lipids, carcass characteristics and growth performance in Japanese quails. A total of 240-twenty one day of age male Japanese quails were allocated randomly to 3 treatments with 4 replicates of 20 birds per cage. Birds during the 22-49 days on trial received 3 d...

BACKGROUND Increased lipid profile after each meal can disturb the endothelial function. The present study assessed the effects of bread supplemented with oat bran on serum lipids and endothelial dysfunction in patients with hypercholesterolemia. METHODS This clinical trial was conducted on 60 isolated hypercholesterolemic patients. The subjects were randomly allocated to either intervention ...

In this study, we investigated if extrusion-cooking can be used to change physicochemical and nutritionally relevant properties of oat bran. The importance moisture content, last-barrel set temperature type (single-pass, double-pass, acid) on these was evaluated using two full factorial design experiments. Acid led a 5.7-fold increase in water-extractable dry matter content increased β-glucan e...

The cholesterol-lowering effect of oats is well established, but the crucial properties eliciting this effect need to be further investigated to optimize the use of oats as functional foods. Furthermore, there are almost no reports investigating the effect of oats on atherosclerosis development. This thesis describes our work with finding suitable mouse models to study cholesterol-lowering and ...

A clear understanding of how diet alters gastrointestinal communities is important given the suggested link between gut community composition and a wide variety of disease pathologies. To characterize this link for commonly consumed dietary fiber sources, we investigated the change in the fecal community of rats fed diets containing 5% nonnutritive fiber (control), 3% (wt:wt) oat bran plus 2% n...

Northern countries like Finland, Canada, and Scotland have a long tradition of using oats in a variety of foods. Even in these countries, however, the consumption of oats is low in comparison with that of other cereals. Processing of oats is required to provide edible products that are stable in storage and have good sensory properties. Traditionally, oats are used as whole grains. The developm...

Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer's kitchen may lead to significant differentiation of their nutritional value. Therefore, the evaluation of the impact of frequently ...