# Cholesterol-lowering effects of oats induced by microbially produced phenolic metabolites in metabolic syndrome: a randomized controlled trial

## TL;DR

Eating oats can lower cholesterol in people with metabolic syndrome, thanks to microbially produced phenolic compounds.

## Contribution

The study identifies microbial phenolic metabolites as key drivers of the cholesterol-lowering effects of oats.

## Key findings

- High-dose oat diets increased plasma ferulic and dihydroferulic acid levels significantly.
- Moderate oat intake over six weeks also increased plasma ferulic acid levels.
- Microbially produced phenolic metabolites are linked to cholesterol reduction in metabolic syndrome.

## Abstract

Oats have various positive effects on human health, but the underlying mechanisms are not fully understood. To identify oat-microbiome-host interactions contributing to metabolic improvements, we conducted two randomized controlled dietary interventions in parallel-design in individuals with metabolic syndrome, comparing a short-term, high-dose and a six-week, moderate oat intake with respective controls (DRKS00022169). Both oat diets lead to an increase in plasma ferulic acid (0.64 [0.26, 1.02], P = 0.002; 0.55 [0.21, 0.89], P = 0.003), while the high-dose oat-diet also increased dihydroferulic acid (1.23 [0.44, 2.01], P = 0.003). Here we show that microbial phenolic metabolites are driving factors for the cholesterol-lowering effect of oats, which might be of relevance since short-term, high-dose oat-diet is a suitable approach to alleviate obesity-related lipid disorders.

Oat consumption, particularly a short-term, high-dose oat diet, improves metabolic health in individuals with metabolic syndrome by increasing microbially produced phenolic metabolites, leading to lower blood cholesterol levels.