The oat man

The Scots are renowned for being inordinately proud of anything from ‘north of the border. Haggis is a scrumptious national dish served in a sheep’s stomach and bagpipes are a thing of mystical musical beauty that are unappreciated by lesser mortals.

Now it seems that porridge is next in line for the tartan makeover. Currently a thick gloopy breakfast cereal that makes many kids and adults alike run a mile, it’s likely to be re-branded as the health sensation.

A team of scientists based at the University of Aberdeen and led by Dr Frank Thies, are planning on looking at how traditional Scottish fayre such as porridge and oatcakes can help reduce heart disease. Volunteers in the study will eat normal foods for four weeks, then some will be asked to alter their diet for 12 further weeks - with half being given a wheat-based diet, and half an oat and wheat-based diet - including porridge oats, bread, oatcakes and other delicacies.

Previous research has shown that whole-grain foods are the best for the heart and arteries, reducing the levels of cholesterol, sugar and other chemicals in the blood. This study though, aims to tell us just which are the best for us. Porridge could soon be on every menu in the land - justly deserving 15 minutes of fame.

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