We have switched almost all dairy products to oat-based ones because we think that oat milk and oat cream, for example, contain considerably less saturated fatty acids. We also eat oatmeal in the mornings and use plenty of whole grain oat bread. Does the heavy use of oats, for example, interfere with the absorption of iron and are there other disadvantages?
The expert is responsible for:
The Honorable Member is right to think that the fat quality of oat-based dairy-type products is better than that of fat-containing dairy products. The fat in oat products is usually fat from oats and rapeseed or rapeseed oil, ie mainly soft unsaturated fat.
For dental health, oat products are good to eat with a meal, as they contain so-called free sugars unlike unsweetened dairy products.
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Whole grain products play a dual role with regard to iron. On the one hand, they contain iron, but on the other hand, the phytates in them impair the absorption of iron. Plant iron is poorly absorbed compared to animal iron.
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The body’s iron state affects its absorption so that if the iron state is poor, the absorption is enhanced.
The absorption of plant iron is promoted by vitamin C, animal protein and organic acids, which are e.g. sauerkraut.
For example, berries in porridge or a slice of meat on bread promote the absorption of iron from both oats and other grains.
Of the cereal products, whole grains are recommended due to their diverse nutritional content and no disadvantages have been demonstrated for their use, on the contrary.
The exception is people with rare intestinal problems, for whom the use of cereal products in health care is instructed to suit their situation.
Source: Hyvä Terveys by www.hyvaterveys.fi.
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