Oat Products: Lowering of Lipids, Education of Public

To the Editor. —Ripsin et al¹ are to be complimented for their thorough evaluation of experimental data concerning the beneficial effects of oat bran and other oat-containing foods on serum cholesterol levels. However, it is unfortunate that their exhaustive analysis did not receive the same media blitz accompanying the 1990 article by Swain et al,² which impugned the health benefits of oat bran.

As has been previously pointed out by Connor,³ humans and their prehominid ancestors ate high-fiber diets for millions of years. Yet, the recent development of the "better" diet of highly refined low-fiber foods has been readily accepted by the American public, despite the lack of any controlled double-blind or other rigorous study demonstrating its safety and efficacy. Even the popular crackers named for Sylvester Graham (who was a passionate advocate of a high-fiber diet) are now made from low-fiber white flour only.

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