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A muffin a day might just keep the doctor away

A muffin a day might just keep the doctor away

Image: Dr Nima Gunness and her good heart muffin.

A ‘good heart’ muffin—developed by researchers within The University of Queensland (UQ) node of the ARC Centre of Excellence in Plant Cell Walls—could help lower the risk of heart disease.

UQ Centre for Nutrition and Food Sciences scientist and keen baker, Dr Nima Gunness, said the muffins contained three grams of beta glucans—a healthy soluble fibre that occurs naturally in the cell walls of oats and cereals, and meets the food standard guidelines for cholesterol-lowering properties. “There is good evidence that three grams or more of oats beta glucan consumption a day can help reduce cholesterol levels,” Dr Gunness said.

Her work follows an earlier discovery by UQ and the ARC Centre of Excellence in Plant Cell Walls that demonstrated how beta glucan fibre in oats can slow absorption of fats to reduce blood cholesterol.

“I wanted to turn my discovery into a product, like a muffin, that people could eat to help reduce the amount of cholesterol in their blood stream, lowering the risk of heart disease.”

Media issued by The University of Queensland.

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