Epidemiologic and clinical studies have shown that oats decrease the risk of major chronic diseases. Oats have also been reported to favorably affect immune function, gut health, and skin health. Much of the health benefits of oats can be attributed to their unique chemistry and nutritional profile. Compared to other whole grains, oat nutrition is unique in providing significant sources of many essential nutrients. Future innovation in oats will require an interdisciplinary approach for optimization of nutrient and bioactive compound profiles to improve health outcomes, and identify and develop optimal processes for isolating compounds in oats that are of nutritional and commercial interest. Although there is considerable support for increasing oat consumption, there is growing concern that this effort may be impacted adversely by the ongoing decline in oat production, which lags behind wheat, corn, rice, and soybeans.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)