Scientists in Aberdeen are trying to find out whether certain foodstuffs including traditional Scots fayre of porridge and oatcakes can help protect against heart disease.
Cardiovascular disease (CVD) is a major cause of premature death in Britain. A total of 18,948 people died of CVD in Scotland in 2003.
Previous studies have suggested that eating whole grain foods may lower the risk of CVD and that three servings a day of this type of food can help protect the heart. But these findings have not been fully validated.
Now researchers from the University of Aberdeen, the Rowett Research Institute and The Robert Gordon University are collaborating on a major £568,800 study - funded by the Food Standards Agency - to see whether this is the case.
Dr Frank Thies, Lecturer in Human Nutrition at the University of Aberdeen, is leading the study. He said: “Wholegrain food such as wheat and oats appear to have a beneficial effect on the heart and may protect against heart disease.
“Wholegrain food seem to reduce the levels of cholesterol, sugar and other chemicals in the blood which may be responsible for the development of heart disease.
“Our study will look at the effects of three different diets containing different portions of wholegrain food on cholesterol, sugar and other chemicals in the blood.”
For the study the team are looking for volunteers aged between 40 to 65 who would have to alter their diet slightly for 16 weeks. There will be only minimal disruption to their diet, for example some participants will have to replace the type of bread and cereals that they normally eat.
Initially volunteers will be asked to eat only refined food – foodstuffs like white bread and white rice but not wholegrain food - for four weeks. Recruits will then either remain on this diet or switch to one of two wholegrain diets.
One of these diets is wheat-based and would include eating wholemeal bread and wheat based breakfast cereals. The other diet is oat and wheat-based and would include eating porridge and oatcakes. Bread, breakfast cereals, oat cakes and recipes will be provided to the volunteers.
During the study recruits would be asked to attend four appointments at the University of Aberdeen (Medical School) where they would fill in questionnaires about what they are eating and how they feel. Their weight would be checked and blood pressure and blood samples taken.
Dr Thies said: “We hope that information from this study will tell us which wholegrain foods are the best for the heart and arteries. The results should also allow the Food Standards Agency to quantify and improve their current general advice over choosing wholegrain varieties of bread and cereals whenever possible.”
Anyone interested in volunteering for the study should email Dr Paula Tighe at p.tighe@abdn.ac.uk or Dr Thies: f.thies@abdn.ac.uk