Health-conscious consumers and oat product producers will find new hope in the latest research out of McGill University on Ontario, where scientists have discovered a way to boost the nutritional value of oats by increasing their oleic acid content. This healthy fat is known for its heart health benefits and potential to lower diabetes risk.
The study also suggests that this enhancement could improve the oxidative stability of oat-based products, such as oat milk, helping them stay fresh longer.
“These results open the door to developing oat and other grain varieties with enhanced nutritional profiles, designed to address specific health needs,” said Jaswinder Singh, Associate Professor in the Department of Plant Science and lead researcher of the study. “This breakthrough has the potential to benefit both agriculture and consumer health by creating more nutrient-dense crops.”
The research team applied genetic engineering techniques to modify how oats produce oil, targeting specific genes and enzymes responsible for fat production.
“Oats are already celebrated for their high fiber content, but now with a healthier fat profile, they provide an even more robust nutritional offering,” added Zhou Zhou, postdoctoral researcher and first author of the study.
The findings are expected to attract interest from the oat milk industry, as the modification could lead to products with extended shelf life.
“We look forward to further refining oat crops through precision gene-editing to meet a variety of health-related goals,” Singh said, noting the potential for future collaborations with the oat industry to create high-quality, nutritious, and long-lasting oat products.
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