Oats are Good for You!
FDA Health
Claim
On January 23, 1997, the U.S. Food and Drug
Administration announced a final ruling on the federal
register
regarding the use of food labeling health claims
based on the association between soluble fiber from
whole oats and a reduced risk of coronary heart
disease. The labeling claim has been approved for
food products marketed in the U.S., based on thirty
years of scientific evidence that the type of soluble
fiber found in whole oat products (b-Glucan soluble
fiber) may lower blood cholesterol levels. [The term
“whole oat products” has been defined as
oat bran, rolled oats and whole oat flour.]
To be eligible for the health claim, a food product
must contain at least 0.75 grams of whole oat
b-glucan soluble fiber per reference amount
customarily consumed (RACC) in one sitting and be low
in saturated fat and cholesterol (maximum 3 grams of
fat per RACC). The whole oat ingredient must also
have a minimum of 10.0% total dietary fiber.
The whole oat content of one RACC of finished product
must be a minimum of 18.75 grams of either Rolled
Oats or Whole Oat Flour, or 13.65 grams of Oat Bran.
These values are calculated based on the minimum
b-glucan soluble fiber composition of 4% for Whole
Oat Flour and Rolled Oats and 5.5% for Oat Bran.
Although the method of analysis for b-glucan
determination has been a matter of debate for some
time, the FDA has officially adopted the AOAC No.
992.28 (16th Edition).
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