Nicholas Jia Le Yip, Jun Kai Soh, Charmaine Zi Xuan Lim, Laura Jia En Lai, Natalie Lileen Chew, Riko Keting Sng, Estelle Yun Chi Sim and Maurice Han Tong Ling

School of Health and Nursing, Management Development Institute of Singapore, Singapore and Department of Life Sciences, University of Roehampton, United Kingdom

*Corresponding Author: Maurice Han Tong Ling, School of Health and Nursing, Management Development Institute of Singapore, Singapore and Department of Life Sciences, University of Roehampton, United Kingdom.

Received: March 10, 2025; Published: April 09, 2025

Abstract

Oats has rich nutritional profile and potential health benefits, such as reducing blood pressure and cholesterol level - both of which are risk factors in stroke. Hence, it is conceivable that regular consumption of oats may help to reduce risk of stroke. However, there has been no systematic review to linking oat consumption to reduced stroke risk. Therefore, this systematic review examines whether oat consumption can reduce stroke risk using studies indexed in PubMed prior to 01 January 2025. 173 studies were identified and 9 were included; of which, 4 supporting the notion that oat consumption can reduce stroke risk while 5 do not support. Of the 5 studies that do not support, 4 studies show no evidence that oat consumption increase stroke risk, except an early study. This suggests that oat consumption potentially can reduce stroke risk.

Keywords: Oats; Oats Consumption; Beta-Glucan; Phytochemicals; Cerebrovascular Accident; Cerebrovascular Insult; Brain Attack; Stroke; Hyperglycaemia; Hypercholesterolemia; Hypertension

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Citation

Citation: Maurice Han Tong Ling., et al. “A Systematic Review (Before 01 January 2025) on Oat Consumption to Reduce Stroke Risk"".Acta Scientific Nutritional Health 9.5 (2025): 06-11.

Copyright

Copyright: © 2025 Maurice Han Tong Ling., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.