Scientists from Lund University found that eating oat oil for breakfast improves glucose sensitivity and the intestinal hormonal response to food, and also reduces the amount of fat in the blood. The research was published in the journal nutrients.
13 women and 7 men participated in the study; Their average age was 24 years and their body mass index (BMI) was 23 kg/m2, which is normal. They added oat oil to their breakfast. Three and a half hours later they were served a standard lunch of meatballs and white bread.
Taking oat oil significantly reduced post-lunch glucose and insulin spikes. Levels of gut hormones such as GLP-1, which has previously been linked to better appetite control and lower calorie intake, also increased. Additionally, participants had significantly lower levels of triglycerides (fats) in their blood, meaning a reduction in cardiovascular risk.
Scientists believe that adding oat oil to meals may improve cardiovascular health and reduce the risk of weight gain, but more research is needed to understand the underlying mechanisms.
Previous scientists I learnedCoffee may reduce the risk of migraines.