Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption

The landmark approval of the oat health claim by the U.S. Food and Drug Administration marked the first food-specific health claim. Health practitioners are uniquely positioned to recommend that incorporating oats into a diet low in saturated fat is an effective adjunct intervention for reducing the risk of cardiovascular disease. The last decade has witnessed an increase in such research, specifically, the mechanisms of action of oats and unique oat bioactive compounds. Recent interest has extended beyond lipid metabolism to blood pressure lowering, type 2 diabetes, satiety, weight management, and skin health. There is growing concern that the momentum for growing oat intake and research may be hindered as world oat production continues to decline. To reverse this downward trend, there is a need for strategic public and private collaborations to assure sufficient global oat production to meet global demands.