Figure 2.

Difference in LDL-C, adjusted for baseline, in Caucasian (C, filled bars) and non-Caucasian (N, open bars) subjects after 4 weeks on cereals containing 4 g low-MW oat β-glucan (4 L, C:N n = 51:12), 3 g medium-MW oat β-glucan (3 M, C:N n = 54:9), 4 g medium-MW oat β-glucan (4 M, C:N n = 50:17) or 3 g high-MW oat β-glucan (3 H, C:N n = 67:19) daily versus mean adjusted-LDL-C after 4 weeks on Control in the same ethnic group. Values are means ± 95% CI.

Wolever et al. Nutrition Journal 2011 10:130   doi:10.1186/1475-2891-10-130
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