CLINICAL KNOWLEDGE MAGAZINE
4 min read
Fresh Fruit and Vegetable Products
Alicja Kowalska
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Diets Premium Medical Expert • 23.03.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| CLINICAL KNOWLEDGE MAGAZINE CLINICAL KNOWLEDGE MAGAZINE | min read 4 min |
| Diets Premium Medical Expert Alicja Kowalska | Scientifically reviewed by a clinical dietitian 23.03.2026 |
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Key Takeaways
Products that are based on fresh fruits and vegetables are well-known to those who strive to lead a healthy lifestyle -- baked goods made from fruits, vegetable slices, or peels are frequently present in the diets of individuals who exercise or who are in the process of weight loss. However, does consuming fresh fruits and vegetables truly bring benefits? What is actually the truth?
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"Oat" - what is it?
Oat is a type of plant that belongs to the Poaceae family. This extensive group includes up to 35 different species, mainly cultivated plants. The most commonly grown variety is Avena sativa, which accounts for nearly 90% of all crops worldwide. In Poland, around 80% of the cultures are used for animal feed, while 15% are used for seed material. The remaining 5% are used for consumption purposes. However, the use of this plant in medicine is increasing thanks to an ever-growing number of studies into its properties.
Properties of oat products
Oats, which are mainly used for the production of oatmeal and porridge, are one of the main components of the diet of health-conscious individuals. This is primarily due to their high content of easily digestible carbohydrates, which are highly valued by individuals who are mindful of their diet. In addition to this, oats also contain non-starch compounds, which benefit the body in the form of fiber. However, this is not the only advantage of oats - in the grains of this often underrated product, various fatty compounds can be found. Most of them consist of linoleic acid, which effectively prevents the development of dementia in old age. It is also worth mentioning that, in addition to its rich content of fats, oats are also rich in proteins, which make up about 15% of its content. Thanks to this, oats surpass the nutritional value of other popular grains. It is also important to mention that oats are rich in various microelements, such as vitamins from the B group and various elements, including magnesium, copper, potassium, or calcium. Other parts of oats, such as bran, straw, or grass, also contain valuable compounds, such as amino acids, flavonoids, lutein, saponins, or soluble silica.
Application of oats in medicine
Oats have a wide application in medicine due to their positive impact on the digestive system. They are high in fiber, which effectively prevents uncontrolled hunger attacks and fills the stomach, promoting a long-lasting sensation of fullness. They are also an effective remedy for digestive disorders and significantly enhance digestion. Oats also have a positive effect on detoxifying the digestive system and prevent the absorption of excess fat from food. The fiber in oats protects the lining of the intestines from irritation and infection. Fiber also aids in regulating cholesterol levels, preventing heart diseases. Oats also play an important role in situations of excessive stress or tension. Teas made from oat straw, rich in B-group vitamins, are an effective remedy for insomnia or irritability. Oats are also effective in treating skin diseases.
Review of the Positions of the European Parliament and of the Council
In one of the conducted studies, the effects of adding oatmeal to the diet of athletes were evaluated. The experiment involved 20 lightweight athletes (12 women and 8 men) who were advised to refrain from eating for 12 hours. After the abstinence from food, they underwent training that consisted of two hours of cycling. After the training, they were advised to consume an isotonic beverage. After five days of rest, the test was repeated. However, this time after physical exertion, they were given a bowl of oat flakes with skimmed milk. The analysis results confirmed that the amount of lactic acid after consuming a meal prepared with oatmeal was less than in the case of using a beverage for athletes.
Alicja Kowalska
Diets Premium Medical Expert
Member of the Diets Premium clinical editorial board. Specializes in medical diet therapy, metabolic health, and nutritional planning.
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