Researcher uncovers the health-boosting power of oat protein

While including oats in a balanced diet has long been recognized by Health Canada as a healthy food choice, thanks to the fiber content, the benefits of oat protein have been understudied—until now. New research suggests there’s even more to this grain.

UM’s Drs. Sijo Joseph (Thandapilly) and Lovemore Malunga from the Faculty of Food and Nutritional Sciences, and Dr. Thomas Netticadan (Rady Faculty of Health Science) recently published two articles that show the nutritional benefits of oat protein are even greater than previously known.

In one study, published in Applied Physiology, Nutrition, and Metabolism, researchers found that an oat protein diet benefitted cardiovascular health, reduced bad cholesterol and improved cardiac function in obese rats. Building on these positive results, the team launched a second study, published in Nutrients, focused on animals with hypertension. Oat protein significantly lowered blood pressure and improved heart function.

“Risk factors like hypertension and high cholesterol lead to cardiovascular disease in humans. Both conditions are improved by consuming oats,” says Joseph. “Additionally, protein from oats is easy to digest and key nutrients are readily absorbed in the body.”

With these encouraging results from animal testing, Joseph and his research team will now turn their attention to conducting human trials. This research shows great promise for the next generation of functional foods—offering a heart-healthy alternative to bean-based proteins, with a more appealing taste and texture.