Research chemist Wallace Yokoyama and postdoctoral nutritionist Hyunsook Kim, of the USDA Agricultural Research Service (ARS), have worked with the Californian Wheat Commission to develop all-oat and all-barley breads which offer more antioxidants, fibre and cholesterol lowering ingredients that are more palatable than standard wholegrain produce.

It is hoped the research will help tempt US citizens away from less healthy white breads which account for 80 per cent of sales.

The breads involve using HPMC, a plant derived carbohydrate, rather than gluten, which in previous studies reduce cholesterol in hamsters.

Barley also has an effective track record for reducing cholesterol and helping to balance blood sugar levels.

Yokoyama said: "These breads have superior nutritional properties that may improve the health of individuals with obesity related metabolic diseases,"

The findings of the study are set to be published in Journal of Applied Chemistry and Agricultural Research next month.