SCIENTISTS will examine how traditional Scots dishes like porridge and oatcakes could reduce the risk of heart disease.
Aberdeen Unibversity’s Rowett Institute of Health and Nutrition are looking for participants in the tests, which start in January.
Some of those taking part, aged 40 to 65, will switch their diets to oat-based food, while others will eat refined food such as white bread and rice.
The university has found eating oats can produce healthy bacteria in the gut and reduce heart disease, but results are so far inconclusive.
Dr Karen Scott, of the Rowett Institute, said: “Our study will compare the effects of two different diets – one high in oats and one oat-free – on blood pressure, the activity and composition of gut bacteriam as well as cholesterol, sugar and other chemicals in the blood.
“We want to see if oats are making a difference to the health of the gut and helping reduce blood pressure and therefore the risk of heart attacks.”
The volunteers would need to alter their diet slightly for 16 weeks by replacing bread and cereals they eat.
They will east refined foods like white bread and white rice for four weeks, and some will then switch to an oat diet of at least 100 grams a day on oats.
Senior lecturer in human nutrition at the university Dr Frank Theis said: “Volunteers will also be provided with recipe ideas.
“We are asking for people aged between 40 and 65 because they are most at risk from cardiovascular disease.”