Oat-based beverages are gaining traction as a substitute for dairy milk derived from cows. Nevertheless, the implications of switching to oat milk for cholesterol levels, and which product is superior in this regard—oat or cow’s milk—have remained uncertain.
Consequently, investigators from the University of Bergen conducted a recent study to examine the effects of both oat and cow’s milk on circulating lipid levels. The findings, detailed in the Nutrition Journal, reveal distinct disparities between the two.
Given their differing compositions, it is hardly surprising that cow’s milk and various plant-based milk substitutes also impact health differently.
Roughly three years prior, an Italian research team illustrated through empirical study the variations in nutritional content across cow’s milk, oat beverages, and other plant-derived alternatives, with experts noting clear advantages for the substitutes, particularly concerning fatty acid profiles.
Oat drinks additionally contain specific dietary fibers known as beta-glucans, which are theorized to positively influence cholesterol levels, as explained by researchers from the University of Bern. However, the tangible impact of consuming oat-based drinks on actual blood lipid concentrations in real-world settings was previously unclear.
Therefore, the researchers compared the outcomes of a daily intake of 600 milliliters of oat beverage versus 600 milliliters of cow’s milk among 32 women aged 18 to 40. Over a four-week period, one half of the participants consumed skimmed cow’s milk, while the other half consumed the oat drink.
Prior to commencing the trial, two baseline assessments were performed, encompassing anthropometric measurements, the maintenance of 24-hour dietary records, and blood analysis. These assessments were replicated after the completion of the four weeks.
The initial characteristics were comparable across both cohorts; however, following the four weeks, the group consuming the oat beverage exhibited a notable reduction in mean total cholesterol and “unhealthy” LDL cholesterol when contrasted with the group consuming cow’s milk, the researchers reported.
No variations were observed, nonetheless, in the levels of “healthy” HDL cholesterol or blood triglycerides.
According to the researchers, the comparison indicated that oat milk possesses a more favorable effect on the lipid profile than cow’s milk. Substituting cow’s milk with oat milk might contribute to lowering total and LDL cholesterol within a mere four weeks—at least among healthy young women.
As such, oat milk appears to be a promising option for natural cholesterol reduction, although this effect warrants verification through subsequent trials involving a larger participant pool.
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