"During the 20th century, the economic position of oats (' ) decreased strongly in favour of higher yielding crops including and maize. Presently, oat represents only ~ 1.3% of the total world grain production, and its production system is fragmented. Nonetheless, current interest is growing because of recent knowledge on its potential benefits in food, feed and agriculture. ... Five approved (EFSA) health claims apply to oats. Four relate to the oat-specific soluble fibres, the s, and concern the maintenance and reduction of , better blood glucose balance and increased faecal bulk. The fifth claim concerns the high content of unsaturated fatty acids, especially present in the endosperm, which reduces the risks of heart and vascular diseases. Furthermore, oat starch has a low , which is favourable for weight control. Oat-specific s and s have antioxidant and anti-inflammatory properties. Thus, oats can contribute significantly to the presently recommended whole-grain diet."