Those commercials that say eating whole grain oats is good for you just might be true, according to the people who make money off whole grain oats.

A new comprehensive scientific review published in the October 2014 supplement issue of the British Journal of Nutrition found that oats may play an important role in improving satiety, diet quality and digestive, cardiovascular and general metabolic health.

Jan-Willem van Klinken, MD, PhD, MSc, of the Quaker Oats Center of Excellence, said "The British Journal of Nutrition oats supplement is a comprehensive compilation of scientific reviews written by a diverse group of international experts that showcase the remarkable role the oat plays in human health and agricultureNot only does it enhance the understanding of the role of oats in health promotion from satiety to chronic disease, but the authors also identified future areas of research in agriculture and health that will help provide greater health benefits and increase availability worldwide."

The British science journal article was called "Oats, More Than Just a Whole Grain." It was based on the opinions of scientists worldwide who explored the oat from agriculture and sustainability to nutrition policy and opportunity and new insights in nutritional science that go beyond cardiovascular health. 

According to the press statement, "The supplement was supported by unrestricted educational grants from Quaker Oats Co. The papers were written after a 2012 international conference, sponsored by Quaker Oats and organized by C3 Collaborating for Health, which was held to discuss the potential health implications of oats as part of a healthy diet."

Oats have been the focus of scientific investigation for decades. The new supplement from The British Journal of Nutrition uniquely summarizes the developing science and technology around oats.

According to the supplement, epidemiological evidence suggests that regular consumption of whole-grain foods is correlated with lower body mass index (BMI).  Several studies outlined in the review suggested that eating oats helps reduce hunger and increase feelings of fullness.

The study's lead author, Frank Thies, PhD, of the University of Aberdeen, wrote that eating a 60-gram serving of oatmeal might lower cholesterol significantly.

The ten papers in the supplement include review articles of previously published peer-reviewed studies covering all aspects of oat nutrition and food science, crop science, food processing, chronic disease prevention, food policy and public health implications.

Similarly, recent evidence was cited in a study from the May 28, 2014 issue of Nutrition Journal.