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Lee Swanson Research Update
Barley Beta-Glucans May Trim LDL Cholesterol
October 2010
Increasing the intake of beta-glucans from barley may help to reduce low-density lipoprotein (LDL) cholesterol, according to new research.
The study, published in the European Journal of Clinical Nutrition, suggests that a daily consumption of three grams of barley, containing beta-glucan, can significantly reduce both total and LDL cholesterol concentrations.
"This meta-analysis of 11 studies indicates that the consumption of barley or beta-glucan from barley incorporated into different food products is associated with a significant reduction in total and LDL cholesterol concentrations.
"Increased consumption of barley products should be considered as a dietary approach to reduce LDL cholesterol concentrations," wrote the researchers, led by Dr. Nancy Ames from the Cereal Research Center at Agriculture and Agri-Food Canada.
In many Western countries, barley is mainly used for animal feed and malting, however there is renewed interest in barley as food due to research suggesting its health benefits—including its potential to reduce the risk of cardiovascular disease through lowering cholesterol and improving glucose tolerance.
The bioactive ingredient believed to give barley its health benefits is beta-glucan, a type of soluble fiber. Of all cereal grains, oats and barley contain the highest levels of beta-glucan, with barley containing up to 11%.
Previous research has shown consumption of oats to significantly lower serum total cholesterol concentrations, and there is emerging data to support the belief that barley may have similar health benefits.
The authors noted that a number of primary studies have been carried out to test the effects of barley (or more specifically beta-glucan in barley) as a cholesterol-lowering agent. However, the findings of these individual studies have been mixed and therefore it was suggested by the researchers that a meta-analysis of existing studies "could be used to more precisely quantify the efficacy of barley and its products as lipid-lowering agents."
The researchers concluded that increased consumption of barley products should be considered as a dietary approach to reduce LDL cholesterol concentrations.
"High consumption of beta-glucan (over seven grams per day) did not appear to have substantially greater effects than modest consumption (between three and five grams per day). Therefore, consumption of at least three grams per day of barley beta-glucan will reduce blood cholesterol concentrations," the authors stated.
European Journal of Clinical Nutrition Published online ahead of print.
