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The unique chemical and physical properties of oats and physiological responses to oat consumption contribute to their demonstrated health benefits; other health attributes are still under evaluation. Many of these benefits, such as those associated with a reduced risk of CVD, are codified in health claims by several regulatory agencies, such as the Food and Drug Administration in the USA and the European Food Safety Authority in Europe. Despite these oat\u2013health relationships, an apparent decline in agricultural production, the presence of an array of plant pathogens, and dynamics of climatic conditions may preclude the availability and subsequent consumption of this commodity worldwide. Therefore, it is incumbent on scientists from multiple disciplines to advance research in a spectrum of arenas, including physico-chemical properties of oats, the impact of oats on an array of non-communicable diseases and human microbiome, agricultural practices and environments, and processing technologies that contribute to global food policies.<\/jats:p>","DOI":"10.1017\/s0007114514002724","type":"journal-article","created":{"date-parts":[[2014,9,30]],"date-time":"2014-09-30T10:40:38Z","timestamp":1412073638000},"page":"S75-S79","source":"Crossref","is-referenced-by-count":39,"title":["The future of oats in the food and health continuum"],"prefix":"10.1017","volume":"112","author":[{"given":"Roger","family":"Clemens","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"B. 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