Physiological Effects of Concentrated Barley β-Glucan in Mildly Hypercholesterolemic Adults Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. Randomized controlled crossover study of the effect of a highly beta-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. Effect of high beta-glucan barley on serum cholesterol concentrations and visceral fat area in Japanese men--a randomized, double-blinded, placebo-controlled trial. The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women. Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan. Barley and wheat foods: influence on plasma cholesterol concentrations in hypercholesterolemic men. Beta-glucan- or rice bran-enriched foods: a comparative crossover clinical trial on lipidic pattern in mildly hypercholesterolemic men Oat beta-glucan reduces blood cholesterol concentration in hypercholesterolemic subjects. Effect of oat consumption on lipid profiles in hypercholesterolemic adults. Oat-derived β-Glucan Significantly Improves HDLC and Diminishes LDLC and Non-HDL Cholesterol in Overweight Individuals With Mild Hypercholesterolemia Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies. Whole-grain ready-to-eat oat cereal, as part of a dietary program for weight loss, reduces low-density lipoprotein cholesterol in adults with overweight and obesity more than a dietary program including low-fiber control foods. Concentrated oat β-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial The hypocholesterolemic effects of beta-glucan in oatmeal and oat bran. A dose-controlled study. Soluble fiber intake at a dose approved by the US Food and Drug Administration for a claim of health benefits: serum lipid risk factors for cardiovascular disease assessed in a randomized controlled crossover trial. Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat β-Glucan-Containing Ready Meal Lipids, Apolipoproteins, and Their Ratios in Relation to Cardiovascular Events With Statin Treatment Cholesterol-lowering benefits of oat-containing cereal in Hispanic americans. Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men The effect of strawberries in a cholesterol-lowering dietary portfolio. PREVENTION OF ATHEROSCLEROSIS WITH LDL-C LOWERING - LIPOPROTEIN CHANGES AND INTERACTIONS: THE SANDS STUDY. Cholesterol-lowering effect of barley bran flour and oil.
Objective : Barley fiber rich in beta-glucans lowers serum lipids , but is difficult to incorporate into products acceptable to consumers . We investigated the physiological effects of two concentrated barley β-glucans on cardiovascular disease ( CVD ) endpoints and body weight in human subjects . Methods : Hypercholesterolemic men and women ( n = 90 ) were r and omly assigned to one of two treatments : low molecular weight ( low-MW ) or high molecular weight ( high-MW ) concentrated barley β-glucan consumed as a daily supplement containing 6 grams beta-glucan/day . Fasting blood sample s were collected at baseline and week 6 and analyzed for total cholesterol , HDL cholesterol , LDL cholesterol , triglycerides , glucose , insulin , homocysteine and C-reactive protein ( CRP ) . Dietary intakes , body weights , blood pressure , hunger ratings , and gastrointestinal symptoms were measured at baseline and 6 weeks . Results : The only difference between treatments in lipid outcomes at week 6 was a reduction of the cholesterol/HDL ratio in the low-MW group and a small increase in the high-MW group . No changes were found in blood pressure , glucose , insulin , and gastrointestinal symptoms . Body weight decreased from baseline to 6 weeks in the high-MW group while body weight increased in the low-MW group . Levels of hunger decreased slightly in the low-MW group and decreased significantly in the high-MW group ( P = 0.02 ) Conclusion : Overall , supplementation with isolated barley β-glucans of different molecular weights had small effects on cardiovascular disease markers . Molecular weight of the barley fiber did alter effects on body weight with the high-MW fiber significantly decreasing body weight BACKGROUND Barley has high amounts of soluble fiber but is not extensively consumed in the US diet . OBJECTIVE This study investigated whether consumption of barley would reduce cardiovascular disease risk factors comparably with that of other sources of soluble fiber . DESIGN Mildly hypercholesterolemic subjects ( 9 postmenopausal women , 9 premenopausal women , and 7 men ) consumed controlled American Heart Association Step 1 diets for 17 wk . After a 2-wk adaptation period , whole-grain foods containing 0 , 3 , or 6 g beta-glucan/d from barley were included in the Step 1 diet menus . Diets were consumed for 5 wk each and were fed in a Latin-square design . Fasting blood sample s were collected twice weekly . RESULTS Total cholesterol was significantly lower when the diet contained 3 or 6 g beta-glucan/d from barley than when it contained no beta-glucan ; the greatest change occurred in the men and postmenopausal women .  HDL and triacylglycerol concentrations did not differ with the 3 amounts of dietary beta-glucan . Large LDL and small VLDL fractions and mean LDL particle size significantly decreased when whole grains were incorporated into the 3 diets . Large LDL and large and intermediate HDL fractions were significantly higher , mean LDL particle size was significantly greater , and intermediate VLDL fractions were significantly lower in the postmenopausal women than in the other 2 groups . A group-by-diet interaction effect was observed on LDL fractions and small LDL particle size . CONCLUSION The addition of barley to a healthy diet may be effective in lowering total and LDL cholesterol in both men and women BACKGROUND Soluble-fiber beta-glucan derived from oats can reduce cardiovascular disease ( CVD ) risk through reductions in total and LDL cholesterol .  Barley-derived beta-glucan may also improve serum cholesterol , but large quantities are required for clinical significance . OBJECTIVE This trial investigated whether a beta-glucan-enriched form of barley can favorably modify cholesterol and other markers of CVD and diabetes risk . DESIGN Eighteen mildly hyperlipidemic ( + /- SD : 4.0 + /- 0.6 mmol LDL cholesterol/L ) men with a mean ( + /- SD ) body mass index ( in kg/m(2 ) ) of 27.4 + /- 4.6 were r and omly assigned in this single-blind , 2 x 4-wk trial to either the treatment arm [ 8.1 - 11.9 g beta-glucan/d ( scaled to body weight ) ] or the control arm ( isoenergetic dose of 6.5 - 9.2 g glucose/d ) . After a washout period of 4 wk , dietary regimens were crossed over . The trial took place in a long-stay metabolic facility , and all foods were provided ( 38 % of energy from fat ) . Fasted blood sample s were collected on days 0 , 1 , 7 , 14 , 21 , 28 , and 29 in both study arms . An oral-glucose-tolerance test was carried out on days 0 and 29 . RESULTS There was no significant change ( Delta ) in total ( Delta = -0.08 mmol/L , -1.3 % ) , LDL ( Delta = -0.15 mmol/L , -3.8 % ) , or HDL ( Delta = 0 mmol/L ) cholesterol or in triacylglycerol ( Delta = 0.18 mmol/L ) , fasting glucose ( Delta = -0.05 mmol/L ) , or postpr and ial glucose when analyzed between treatments ( P > 0.05 ; ANOVA ) . CONCLUSION The effect of beta-glucan-enriched barley on lipid profile was highly variable between subjects , and there was no evidence of a clinical ly significant improvement in CVD risk across this group of mildly hyperlipidemic men This study investigated whether the consumption of a diet in which high-beta-glucan barley replaced rice would reduce the visceral fat area as well as the serum low-density lipoprotein cholesterol ( LDL-C ) and total cholesterol ( TC ) in hypercholesterolemic Japanese men . A r and omized , double-blinded , placebo-controlled intervention study was conducted in 44 hypercholesterolemic Japanese men with a body mass index ( BMI ) > 22 kg/m2 . The subjects were r and omly assigned to groups consuming either rice ( placebo group ) or a mixture of rice and pearl barley with a high beta-glucan content ( test group , 7.0 g beta-glucan per day ) for 12 weeks . Blood sample s were taken , and CT scan obtained before the trial and every four weeks during the trial . The pearl barley intake significantly reduced serum concentrations of LDL-C ( P = 0.041 ) and TC ( P = 0.037 ) during the trial . Significant differences between the test and placebo groups were found for the visceral fat ( P = 0.039 ) , BMI ( P = 0.015 ) , and waist circumference ( P = 0.011 ) at the end point . The consumption of pearl barley with a high beta-glucan content reduces not only LDL-C but also visceral fat area Barley , like oats , is a rich source of the soluble fibre beta-glucan , which has been shown to significantly lower LDL-cholesterol ( LDL-C ) . However , barley foods have been less widely studied . Therefore , we evaluated the LDL-C-lowering effect of a concentrated barley beta-glucan ( BBG ) extract as a vehicle to deliver this potential health benefit of barley . In a 10-week blinded controlled study , subjects were r and omized to one of four treatment groups or control . Treatment groups included either high molecular weight ( HMW ) or low molecular weight ( LMW ) BBG at both 3 and 5 g doses . Treatment was delivered twice per day with meals in the form of two functional food products : a ready-to-eat cereal and a reduced-calorie fruit juice beverage . Levels of total cholesterol , LDL-C , HDL-cholesterol ( HDL-C ) , and TAG were determined at baseline and after 6 weeks of treatment . The study group comprised 155 subjects . All treatments were well tolerated and after 6 weeks of treatment the mean LDL-C levels fell by 15 % in the 5 g HMW group , 13 % in the 5 g LMW group and 9 % in both the 3 g/d groups , versus baseline . Similar results were observed for total cholesterol . HDL-C levels were unchanged by treatment . Concentrated BBG significantly improves LDL-C and total cholesterol among moderately dyslipidaemic subjects . Food products containing concentrated BBG should be considered an effective option for improving blood lipids BACKGROUND Fiber regulates the rate and site of lipid and carbohydrate digestion and absorption and thus can modify the alimentary responses to a meal . When fiber sources containing viscous polysaccharides are included in a meal , a slower rate of carbohydrate and lipid absorption will modify the alimentary hormone and lipid responses . OBJECTIVE We investigated in 11 healthy men the response of insulin , glucose , cholecystokinin , and lipid to 2 test meals containing beta-glucan . DESIGN One of the meals was high in fiber ( 15.7 g ) and the other meal was low in fiber ( 5.0 g ) . The low-fiber meal contained pasta made with wheat flour . The high-fiber meals contained pasta prepared by replacing 40 % of the wheat with 2 types of barley flour : barley naturally high in beta-glucan and the other a flour enriched in beta-glucan during processing . RESULTS Plasma glucose and insulin concentrations increased significantly after all meals but the insulin response was more blunted after the barley-containing meals . The test meals were low in fat ( 25 % of energy ) but elicited an increase in plasma triacylglycerol and cholecystokinin . Cholecystokinin remained elevated for a longer time after the barley-containing meals . After the low-fiber meal , plasma cholesterol concentrations did not change significantly ; however , 4 h after the barley-containing meals , the cholesterol concentration dropped below the fasting concentration and was significantly lower than that after the low-fiber meal . CONCLUSIONS Carbohydrate was more slowly absorbed from the 2 high-fiber meals . Consumption of the barley-containing meals appeared to stimulate reverse cholesterol transport , which may contribute to the cholesterol-lowering ability of barley Twenty-one mildly hypercholesterolemic men aged 30 - 59 y were provided with comparable barley and wheat foods for each of 4 wk in a crossover- design ed experiment . The purpose of the study was to examine the influence of two sources of dietary fiber ( nonstarch polysaccharides , NSP ) on blood lipids and glucose concentrations .  Barley contains beta-glucan as a source of soluble dietary fiber ( DF ) whereas wheat contains the largely insoluble cellulose and hemicellulose fiber . Total dietary fiber increased from a previous intake of 21 - 38 g/d during the period of study for the two groups . Consumption of barley relative to wheat foods was associated with a significant fall in both plasma total cholesterol ( 6 % , P less than 0.05 ) and in low-density-lipoprotein cholesterol ( 7 % , P less than 0.02 ) whereas triglyceride and glucose concentrations did not change significantly . It is concluded that barley dietary fiber is more effective than wheat dietary fiber at lowering blood cholesterol in hypercholesterolemic men Background / Objectives : There has been growing interest in using dietary intervention to improve the lipid profile . This work aims at analyzing the effects and the comparison of the enrichment of a diet with beta-glucans or rice bran in mildly hypercholesterolemic men . Subjects/ Methods : The subjects initially consumed a 3-week Step 1 American Heart Association diet with rice bran-enriched foods . After this adaptation period , volunteers were r and omly assigned to follow a crossover , controlled trial that consisted of two treatment with beta-glucan- or rice bran-enriched foods , each of 4 weeks , with a 3-week wash-out , like the adaptation period , between periods . Fasted blood sample s were collected on days 0 , 21 , 49 , 70 and 98 in both study arms for measuring low-density lipoprotein (LDL)-cholesterol ( primary outcome ) , total cholesterol , high-density lipoprotein (HDL)-cholesterol , triglycerides , apolipoprotein ( apo ) A-I , apo B and glucose levels . Results : Twenty-four men ( mean age : 50.3±5.3 , mean body mass index : 24.9±1.9 ) completed the 14-week trial . Subjects in the 3-week adaptation period experienced significant reductions in the mean level of LDL cholesterol , total cholesterol , total cholesterol/HDL cholesterol , LDL cholesterol/HDL cholesterol , apo A-I , apo A-I/apo B and glucose . During the intervention diet periods , a difference was found between treatment groups for the mean change in LDL ( 0.21 ( 95 % confidence interval ( CI ) : 0.02–0.40 ) , P=0.033 ) and total cholesterol ( 0.34 ( 95 % CI : 0.20–0.47 ) , P<0.001 ) . Other parameters evaluated were not significantly affected by the diet consumed . Conclusions : The results of the present crossover clinical trial showed that beta-glucan-enriched foods are more effective in lowering serum LDL levels , compared with rice bran-enriched foods OBJECTIVE Several studies have indicated that consumption of oat bran lowers blood cholesterol and this effect has been attributed specifically to oat bran 's soluble fiber ( beta-glucan ) . This study was design ed to test this hypothesis . DESIGN The purified fibre ( oat gum , 80 % beta-glucan ) was isolated , and agglomerated in the presence of maltodextrin to facilitate dispersion in a drink . Subjects consumed the oat gum ( 2.9 g beta-glucan ) , or maltodextrin placebo , twice daily for 4 weeks , in a r and omized , cross-over design with a 3 week wash-out between phases . Consumption was equivalent to a daily dose of about 70 g of oat bran . SETTING The study was with free-living individuals . SUBJECTS Twenty hypercholesterolemic male and female adults entered , and 19 completed , the study . INTERVENTIONS Blood lipids from fasting individuals were measured weekly throughout the study . Diet was monitored using 3 day food diaries . RESULTS There were no significant changes ( P > 0.05 ) in blood lipids during the placebo phase . Mean initial total cholesterol ( 6.76 + /- 0.13 mmol/l ) and low density lipoprotein ( LDL ) cholesterol ( 4.59 + /- 0.14 mmol/l ) levels fell throughout the oat gum phase , and at week 4 each was reduced 9 % relative to initial values ( P = 0.0004 and 0.005 respectively ) . When oat gum was discontinued , total and LDL cholesterol returned to initial levels . There were no significant changes in high density lipoprotein ( HDL ) cholesterol . Triglyceride levels also remained unchanged except for a singular decrease at week 4 of the oat gum phase relative to the initial value , but not compared to the placebo value . The lowered mean total and LDL cholesterol levels occurred in the absence of any dietary changes . CONCLUSIONS The main component of the soluble fibre of oats , beta-glucan , significantly reduced the total and LDL cholesterol levels of hypercholesterolemic adults without changing HDL cholesterol BACKGROUND Hypercholesterolemia is a strong risk factor in cardiovascular disease . Oat ( Avena sativa L. ) beta-glucan , the soluble fiber in oat , has been known to reduce blood cholesterol levels considerably . However , the effect of oat soluble fiber in the Thai population is unknown . OBJECTIVE To determine the effect of oat consumption on serum lipid profiles in Thai hypercholesterolemic adults . MATERIAL AND METHOD The present study was a r and omized , crossover design . Twenty-four hypercholesterolemic adults , male and female aged 30 - 60 years , were r and omly assigned into two groups of twelve each . Group 1 consumed 70 g ( 3 g beta-glucan ) of oatmeal daily through the first 4-week intervention , and then switched to 70 g rice porridge ( control product ) daily for the next 4-week intervention . Group 2 consumed rice porridge first and then oatmeal . Before and after each intervention period , lipid profiles including total cholesterol ( TC ) , triglycerides ( TG ) , high density lipoprotein cholesterol ( HDL-C ) , and low density lipoprotein cholesterol ( LDL-C ) of all subjects were measured . RESULTS Following daily oat consumption , total cholesterol and LDL-cholesterol levels were significantly lower than baseline levels and lower than the levels observed with rice consumption . Oat consumption reduced total cholesterol by 5 % and LDL-cholesterol by 10 % from baseline levels . In addition , mean and percent changes were significantly different from the levels after consuming rice porridge ( p < 0.05 ) . CONCLUSION Oatmeal reduced serum total cholesterol and LDL-cholesterol levels in hypercholesterolemic Thai adults . Hence , oat consumption is a reasonable recommendation for Thai individuals with hyperlipidemia Objective : To investigate the effect of bread formulated with 6 g of β-glucan ( oat soluble fiber ) on serum lipids in overweight normotensive subjects with mild to moderate hypercholesterolemia . Design : Thirty-eight male subjects [ mean age 59.8 ± 0.6 yr , mean body mass index ( BMI ) 28.3 ± 0.6 kg/m2 ] who were eligible for the study ate an isocaloric diet for a 1-week period . They were then divided into 2 groups : group A ( n = 19 ) , who were maintained on American Heart Association ( AHA ) Step II diet , including whole wheat bread , and group B ( n = 19 ) , who were maintained on AHA Step II diet containing high levels of monounsaturated fatty acids plus bread containing 6 g of β-glucan ( Nutrim-OB ) for 8 weeks . Plasma lipids and glucose were measured at baseline and after weeks 8 in all subjects . All subjects were advised to walk for 60 minutes every day . Results : There was a significant increase ( ↑27.8 % ) in plasma high density lipoprotein ( HDL ) cholesterol in the β-glucan group ( group A ) from 39.4 ± 2.0 to 49.5 ± 2.1 mg/dL ( P < 0.001 ) , but there was no change in group B. There was a significant reduction in total cholesterol in the 2 groups to approximately the same extent : group A , from 232.8 ± 2.7 mg/dL to 202.7 ± 6.7 mg/dL ; P < 0.001 ; and group B , from 231.8 ± 4.3 mg/dL to 194.2 ± 4.3 mg dL ; P < 0.001 . Plasma low density lipoprotein ( LDL ) cholesterol also decreased significantly in the two groups : group A , from 160.3 ± 2.8 mg/dL to 133.2 ± 5.4 mg/dL ; P < 0.001 ; group B , from 167.9 ± 4.3 mg/dL to 120.9 ± 4.3 mg/dL ; P < 0.001 ; however , the β-glucan fortified diet was significantly more effective ( ↓27.3 % vs. ↓16.8 % ; P < 0.04 ) . There was a small and insignificant reduction in plasma very LDL ( VLDL ) cholesterol and triglycerides in the two groups . Similarly , non-HDL cholesterol levels were also decreased , with β-glucan diet producing significantly higher effect ( ↓24.5 % vs. ↓16.1 % ; P < 0.04 ) . The β-glucan diet also produced higher reduction in total cholesterol/HDL cholesterol ratio ( ↓33.3 % vs. ↓8.4 % ; P < 0.003 ) and LDL cholesterol/HDL cholesterol ratio ( ↓42.1 % vs. ↓13.3 % ; P < 0.001 ) than the diet without β-glucan . The β-glucan diet also decreased fasting plasma glucose ( P < 0.4 ) , whereas the other diet had no effect . Interestingly , both diets reduced body weight and BMI significantly , with β-glucan diet having a greater effect . Conclusions : Six grams of β-glucan from oats added to the AHA Step II diet and moderate physical activity improved lipid profile and caused a decrease in weight and , thus , reduced the risk of cardiovascular events in overweight male individuals with mild to moderate hypercholesterolemia . The diet with added β-glucan was well accepted and tolerated BACKGROUND Findings about the effects of beta-glucan on serum lipoproteins are conflicting . OBJECTIVE The study investigated the effects of beta-glucan from oat bran in bread and cookies ( study 1 ) and in orange juice ( study 2 ) on serum lipoproteins in mildly hypercholesterolemic subjects . DESIGN In study 1 , 48 subjects ( 21 men , 27 women ) received for 3 wk control bread and cookies rich in wheat fiber . For the next 4 wk , by r and om assignment , 23 subjects continued to consume the control products , and 25 received bread and cookies rich in beta-glucan . Mean daily intake of beta-glucan was 5.9 g. Total dietary fiber intake did not differ significantly between the groups . In study 2 , the same sources of control fiber and beta-glucan ( 5 g/d ) as in study 1 were provided . For 2 wk , 25 of the original 48 subjects ( 10 men , 15 women ) were r and omly assigned to consume orange juice containing either wheat fiber ( n = 13 ) or beta-glucan from oat bran ( n = 12 ) . After a washout period of 1 wk , dietary regimens were crossed over . RESULTS In study 1 , the change in LDL cholesterol did not differ significantly ( -0.12 mmol/L ; P = 0.173 ) between the 2 groups . In study 2 , the drink rich in beta-glucan decreased LDL cholesterol by 0.26 + /- 0.07 mmol/L ( 6.7 + /- 1.8 % ; P = 0.001 ) and the ratio of total to HDL cholesterol by 0.26 + /- 0.11 ( 5.4 + /- 2.1 % ; P = 0.029 ) compared with the other drink . HDL-cholesterol and triacylglycerol concentrations did not change significantly . CONCLUSIONS The food matrix or the food processing , or both , could have adverse effects on the hypocholesterolemic properties of oat beta-glucan OBJECTIVE Weight loss and consumption of viscous fibers both lower low-density lipoprotein ( LDL ) cholesterol levels . We evaluated whether or not a whole-grain , ready-to-eat ( RTE ) oat cereal containing viscous fiber , as part of a dietary program for weight loss , lowers LDL cholesterol levels and improves other cardiovascular disease risk markers more than a dietary program alone . DESIGN R and omized , parallel-arm , controlled trial . SUBJECTS/ SETTING Free-living , overweight and obese adults ( N=204 , body mass index 25 to 45 ) with baseline LDL cholesterol levels 130 to 200 mg/dL ( 3.4 to 5.2 mmol/L ) were r and omized ; 144 were included in the main analysis of participants who completed the trial without significant protocol violations . INTERVENTION Two portions per day of whole-grain RTE oat cereal ( 3 g/day oat b-glucan ) or energy-matched low-fiber foods ( control ) , as part of a reduced energy ( approximately 500 kcal/day deficit ) dietary program that encouraged limiting consumption of foods high in energy and fat , portion control , and regular physical activity . MAIN OUTCOME MEASURES Fasting lipoprotein levels , waist circumference , triceps skinfold thickness , and body weight were measured at baseline and weeks 4 , 8 , 10 , and 12 . RESULTS LDL cholesterol level was reduced significantly more with whole-grain RTE oat cereal vs control ( -8.7+/-1.0 vs -4.3+/-1.1 % , P=0.005 ) . Total cholesterol ( -5.4+/-0.8 vs -2.9+/-0.9 % , P=0.038 ) and non-high-density lipoprotein-cholesterol ( -6.3+/-1.0 vs -3.3+/-1.1 % , P=0.046 ) were also lowered significantly more with whole-grain RTE oat cereal , whereas high-density lipoprotein and triglyceride responses did not differ between groups . Weight loss was not different between groups ( -2.2+/-0.3 vs -1.7+/-0.3 kg , P=0.325 ) , but waist circumference decreased more ( -3.3+/-0.4 vs -1.9+/-0.4 cm , P=0.012 ) with whole-grain RTE oat cereal . Larger reductions in LDL , total , and non-high-density lipoprotein cholesterol levels and waist circumference were evident as early as week 4 in the whole-grain RTE oat cereal group . CONCLUSIONS Consumption of a whole-grain RTE oat cereal as part of a dietary program for weight loss had favorable effects on fasting lipid levels and waist circumference Background Soluble fibers lower serum lipids , but are difficult to incorporate into products acceptable to consumers . We investigated the physiological effects of a concentrated oat β-glucan on  cardiovascular disease ( CVD ) endpoints in human subjects . We also compared the fermentability of concentrated oat β-glucan with inulin and guar gum in a model intestinal fermentation system . Methods Seventy-five hypercholesterolemic men and women were r and omly assigned to one of two treatments : 6 grams/day concentrated oat β-glucan or 6 grams/day dextrose ( control ) . Fasting blood sample s were collected at baseline , week 3 , and week 6 and analyzed for total cholesterol , HDL cholesterol , LDL cholesterol , triglycerides , glucose , insulin , homocysteine and C-reactive protein ( CRP ) . To estimate colonic fermentability , 0.5 g concentrated oat β-glucan was incubated in a batch model intestinal fermentation system , using human fecal inoculum to provide representative microflora . Fecal donors were not involved with the β-glucan feeding trial . Inulin and guar gum were also incubated in separate serum bottles for comparison . Results Oat β-glucan produced significant reduction from baseline in total cholesterol ( -0.3 ± 0.1 mmol/L ) and LDL cholesterol ( -0.3 ± 0.1 mmol/L ) , and the reduction in LDL cholesterol were significantly greater than in the control group ( p = 0.03 ) . Concentrated oat β-glucan was a fermentable fiber and produced total SCFA and acetate concentrations similar to inulin and guar gum . Concentrated oat β-glucan produced the highest concentrations of butyrate at 4 , 8 , and 12 hours . ConclusionS ix grams concentrated oat β-glucan per day for six weeks significantly reduced total and LDL cholesterol in subjects with elevated cholesterol , and the LDL cholesterol reduction was greater than the change in the control group . Based on a model intestinal fermentation , this oat β-glucan was fermentable , producing higher amounts of butyrate than other fibers . Thus , a practical dose of β-glucan can significantly lower serum lipids in a high-risk population and may improve colon health Oat cereals rich in the water-soluble fiber beta-glucan have been studied as a dietary therapy for  hypercholesterolemia .  To determine the hypocholesterolemic response of beta-glucan in the diet , 156 adults with low-density lipoprotein cholesterol ( LDL-C ) levels above 4.14 mmol/L ( 160 mg/dL ) or between 3.37 and 4.14 mmol/L ( 130 and 160 mg/dL ) with multiple risk factors were r and omized to one of seven groups . Six groups received either oatmeal or oat bran at doses ( dry weight ) of 28 g ( 1 oz ) , 56 g ( 2 oz ) , and 84 g ( 3 oz ) . A seventh group received 28 g of farina ( beta-glucan control ) . At week 6 of treatment , significant differences were found for both total cholesterol and LDL-C levels among the farina control and the treatment groups who were receiving 84 g of oatmeal , 56 g of oat bran , and 84 g of oat bran , with decreases in LDL-C levels of 10.1 % , 15.9 % , and 11.5 % , respectively . Fifty-six grams of oat bran result ed in significantly greater reductions in LDL-C levels than 56 g of oatmeal . Nutrient analysis shows no difference in dietary fat content between these treatment groups ; therefore , the higher beta-glucan content of oat bran most likely explains the significantly greater LDL-C reductions . A dose-dependent reduction in LDL-C levels with oat cereals supports the independent hypocholesterolemic effects of beta-glucan BACKGROUND The US Food and Drug Administration ( FDA ) approved health cl aims for 2 dietary fibers , beta-glucan ( 0.75 g/serving ) and psyllium ( 1.78 g/serving ) , on the assumption that 4 servings/d would reduce cardiovascular disease risk . OBJECTIVE We assessed the efficacy of this dose of fibers in reducing serum lipid risk factors for cardiovascular disease . DESIGN Sixty-eight hyperlipidemic adults consumed a test ( high-fiber ) and a control low-fat ( 25 % of energy ) , low-cholesterol ( < 150 mg/d ) diet for 1 mo each in a r and omized crossover study . The high-fiber diet included 4 servings/d of foods containing beta-glucan or psyllium that delivered 8 g/d more soluble fiber than did similar , unsupplemented foods in the control diet .  Fasting blood sample s and blood pressure readings were obtained at baseline and weeks 2 and 4 , and the subjects ' weight was monitored weekly . RESULTS Compared with the control diet , the high-fiber diet reduced total cholesterol ( 2.1 + /- 0.7 % ; P = 0.003 ) , total : HDL cholesterol ( 2.9 + /- 0.8 % ; P = 0.001 ) , LDL : HDL cholesterol ( 2.4 + /- 1.0 % ; P = 0.015 ) , and apolipoprotein B : A-I ( 1.4 + /- 0.8 % ; P = 0.076 ) . Applying the Framingham cardiovascular disease risk equation to the data confirmed a reduction in risk of 4.2 + /- 1.4 % ( P = 0.003 ) . Small reductions in blood pressure were found after both diets . The subjects reported no significant differences in palatability or gastrointestinal symptoms between the diets . CONCLUSIONS The reduction in serum lipid risk factors for cardiovascular disease supports the FDA 's approval of a health cl aim for a dietary fiber intake of 4 servings/d . Although relatively small in terms of patient treatment , the reduction in cardiovascular disease risk is likely to be significant on a population basis Background / Aims : To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat β-glucans lowers total cholesterol ( T-C ) and low-density-lipoprotein cholesterol ( LDL-C ) in hyperlipidemic subjects and to evaluate its effect on postpr and ial glucose and insulin concentrations . Methods : A parallel , placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels . During the 3-week run-in period , all subjects consumed daily a ready-meal soup , low in energy and fat and high in fiber but without oat β-glucans . Subjects were then r and omly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with β-glucan . Results : Consumption of the β-glucan-enriched ready meal decreased T-C ( 0.22 ± 0.41 mmol/l ) and LDL-C ( 0.16 ± 0.36 mmol/l ) , but the reductions were not significantly lower compared with control . After a meal with β-glucan soup , neither postpr and ial glucose nor insulin concentrations were significantly different from those after a control soup . Conclusion : A daily dose of 4 g of oat β-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without β-glucans . Thus , if a food product fulfils general healthy dietary recommendations it may not necessarily be a c and i date for supplementation with β-glucans Background — Low-density lipoprotein ( LDL ) cholesterol is the principal target of lipid-lowering therapy , but recent evidence has suggested more appropriate targets . We compared the relationships of on-treatment levels of LDL cholesterol , non – high-density lipoprotein ( HDL ) cholesterol , and apolipoprotein B , as well as ratios of total/HDL cholesterol , LDL/HDL cholesterol , and apolipoprotein B/A-I , with the occurrence of cardiovascular events in patients receiving statin therapy .  Methods and Results — A post hoc analysis was performed that combined data from 2 prospect i ve , r and omized clinical trials in which 10 001 ( “ Treating to New Targets ” ) and 8888 ( “ Incremental Decrease in End Points through Aggressive Lipid Lowering ” ) patients with established coronary heart disease were assigned to usual-dose or high-dose statin treatment . In models with LDL cholesterol , non-HDL cholesterol and apolipoprotein B were positively associated with cardiovascular outcome , whereas a positive relationship with LDL cholesterol was lost . In a model that contained non-HDL cholesterol and apolipoprotein B , neither was significant owing to collinearity . Total/HDL cholesterol ratio and the apolipoprotein B/A-I ratio in particular were each more closely associated with outcome than any of the individual proatherogenic lipoprotein parameters . Conclusions — In patients receiving statin therapy  , on-treatment levels of non-HDL cholesterol and apolipoprotein B were more closely associated with cardiovascular outcome than levels of LDL cholesterol . Inclusion of measurements of the antiatherogenic lipoprotein fraction further strengthened the relationships . These data support the use of non-HDL cholesterol or apolipoprotein B as novel treatment targets for statin therapy . Given the absence of interventions that have been proven to consistently reduce cardiovascular disease risk through raising plasma levels of HDL cholesterol or apolipoprotein A-I , it seems premature to consider the ratio variables as clinical ly useful This r and omized , controlled trial of cholesterol lowering by an oat bran cereal containing beta glucan vs a corn cereal without soluble fiber in Hispanic Americans was conducted for 11 weeks . One-hundred fifty-two men and women , ages 30 to 70 years , with baseline low-density lipoprotein cholesterol ( LDL-C ) levels between 120 and 190 mg/dL and triglycerides < 400 mg/dL were included . After eating a National Cholesterol Education Program Step 1 diet for 5 weeks , subjects were r and omly assigned to the corn or the oat cereal for the next 6 weeks . The daily dose of beta glucan was 3 g. Consumption of oat cereal was associated with a reduction in plasma levels of both total cholesterol ( -10.9+/-21.6 mg/dL ; -4.5 % ) and LDL-C ( -9.4+/-20.3 mg/dL ; -5.3 % ) . Consumption of corn cereal did not affect either total cholesterol ( + 1.2+/-18.3 mg/dL ; 1.1 % ) or LDL-C ( + 1.2+/-17.5 mg/dL ; 2.2 % ) . Differences between the effects of the two cereals on total cholesterol and LDL-C were significant , P = .0003 and P = .0007 , respectively Objective : To determine whether barley , as the soluble fiber source , would beneficially change  cardiovascular risk factors .  Soluble fiber from oats has been recognized as beneficial in decreasing blood cholesterol levels . Although barley contains high amounts of soluble fiber , it is not consumed as extensively as oats . Methods : Eighteen moderately hypercholesterolemic men ( 28–62 y ) consumed a controlled equilibration diet ( Step 1 , 30 % fat , 55 % carbohydrate , 15 % protein , < 300 mg cholesterol ) for 2 weeks followed by the diet with about 20 % of energy replaced with brown rice/whole wheat , ½ barley & ½ brown rice/whole wheat or barley ( < 0.4 g , 3 g and 6 g added soluble fiber/2800 kcal , respectively ) for 5 weeks in a Latin square design . Fasting blood was drawn twice weekly . Total cholesterol , HDL cholesterol , and triacylglycerols were measured enzymatically and lipid fractions were measured by nuclear magnetic resonance spectroscopy . Results : Compared with pre study concentrations , total cholesterol ( 14 % , 17 % , and 20 % , respectively ) and LDL cholesterol ( 17 % , 17 % , and 24 % , respectively ) were significantly lower ( p < 0.0001 ) after the low , medium , and high-soluble fiber diets . Triacylglycerol was 6 % , 10 % , and 16 % lower ( p = 0.09 ) whereas HDL cholesterol ( 9 % , 7 % , and 18 % ) was higher ( p < 0.001 ) after the experimental diets . Total cholesterol and LDL cholesterol after the high-soluble fiber diet were significantly lower than concentrations after the low- or medium-soluble fiber  diets . Mean LDL particle number significantly decreased ( p < 0.007 ) and the large LDL cholesterol fraction showed a trend toward lower concentrations ( p = 0.06 ) . Conclusion : Increasing soluble fiber through consumption of barley in a healthy diet can reduce cardiovascular risk factors Effective diets reduce blood lipids and oxidative damage , both of which have been linked to the complications of diabetes and coronary heart disease . Our objective was to assess the effect of adding strawberries , as a source of antioxidants , to improve the antioxidant effect of a cholesterol-lowering diet ( dietary portfolio ) . To this end , 28 hyperlipidemic subjects who had followed the dietary portfolio consisting of soy , viscous fiber , plant sterol , and nuts for a mean of 2.5 years were r and omized to receive supplements of strawberries ( 454 g/d , 112 kcal ) or additional oat bran bread ( 65 g/d , 112 kcal , approximately 2 g beta-glucan ) ( control ) in a r and omized 1-month crossover study with a 2-week washout . Strawberry supplementation result ed in a greater reduction in oxidative damage to low-density lipoprotein ( LDL ) measured as thiobarbituric acid-reactive substances in the LDL fraction ( P = .014 ) . At the end of the strawberry period , reductions in LDL cholesterol and in the ratio of total to high-density lipoprotein cholesterol were maintained close to 1-year values at -13.4 % + /- 2.1 % and -15.2 % + /- 1.7 % , respectively ( P < .001 ) , and were similar to the post-oat bran bread values . Strawberries also improved the palatability of the diet . We conclude that strawberry supplementation reduced oxidative damage to LDL while maintaining reductions in blood lipids and enhancing diet palatability . Added fruit may improve the overall utility of diets design ed to lower coronary heart disease risk BACKGROUND : Lowering low-density lipoprotein cholesterol ( LDL-C ) with statins reduces atherosclerosis . LDL and high-density lipoprotein ( HDL ) are commonly measured by their cholesterol content , but non-HDL cholesterol , LDL particle number ( LDL-P ) , or total apolipoprotein B ( apoB ) may better predict cardiovascular risk . Few studies have examined relations among lipoprotein levels and composition before and after interventions to lower LDL-C and non-HDL-C. OBJECTIVE : To measure changes in carotid artery intimal media thickness ( CIMT ) and lipid concentration and composition during 36 months of statin therapy . METHODS : Analyses were conducted on 418 diabetic individuals , with complete data and no prior cardiovascular events , who were r and omized to aggressive ( AG ) versus st and ard ( STD ) treatment for LDL-C , non-HDL-C , and systolic blood pressure ( SBP ) as part of the Stop Atherosclerosis in Native Diabetics Study ( S AND S ) . RESULTS : The AG group achieved average LDL-C and non-HDL-C of 71mg/dL and 100mg/dL and a decrease in CIMT . No significant interactions were observed between treatment effect and initial levels of LDL-C , non-HDL-C , HDL-C , triglycerides , apoB , or LDL-P. Decreases in LDL-C ( p<.005 ) and non-HDL-C ( p<.001 ) were independently correlated with CIMT regression in the AG group . Changes in apoB and LDL-P showed borderline correlations with CIMT regression ( p=.07 and p=.09 ) . CONCLUSIONS : In diabetic adults with no prior cardiovascular events , treatment to current targets for lipids and SBP reduces atherosclerosis progression and when more aggressive targets are met , atherosclerosis regresses . The aggressive targets for LDL-C and non-HDL-C appeared to be the main determinants of CIMT regression and were more predictive of this outcome than changes in LDL-P or OBJECTIVE To compare the effects of adding barley bran flour and a barley oil extract to a fat-modified diet on serum lipids in persons with hypercholesterolemia . DESIGN The basic design of the study was a r and omized , 30-day intervention trial . It included a neutral-fiber control group and a 1-week preintervention period for the collection of baseline data . SUBJECTS The subjects were 79 men and women with hypercholesterolemia . Subjects had a mean age of 48.2 years , and all completed the study . INTERVENTION All participants were instructed to follow the National Cholesterol Education Program ( NCEP ) step 1 diet and were r and omly assigned to one of three treatment groups : 20 g added cellulose , 3 g added barley oil extract , or 30 g added barley bran flour . MAIN OUTCOME MEASURES Total serum cholesterol , high-density lipoprotein cholesterol ( HDL-C ) , low-density lipoprotein cholesterol ( LDL-C ) , and very-low-density lipoprotein cholesterol were measured , along with serum triglycerides , before the intervention , at week 1 , at week 3 , and at the end of the intervention . STATISTICAL ANALYSES PERFORMED Student 's paired t test was used to detect significant changes within each treatment group from baseline to the end of the 30-day intervention . In addition , Pearson 's correlation coefficients were used to detect significant correlations between the variables measured . RESULTS Addition of barley bran flour significantly ( P = .0001 ) decreased total serum cholesterol ( -0.60 mmol/L ) as did addition of barley oil ( -0.50 mmol/L ; P = .002 ) after 30 days of intervention . Similarly , LDL-C decreased 6.5 % with addition of barley bran flour ( P = .036 ) and 9.2 % with addition of barley oil ( P = .003 ) . Total serum cholesterol or LDL-C of the cellulose control group did not decrease significantly over the same period . HDL-C decreased significantly in the cellulose control group and the barley bran flour group ( -0.15 mmol/L , P = .012 , and -0.15 mmol/L , P = .006 , respectively ) , but not in the barley oil group . CONCLUSION We conclude that addition of barley bran flour or barley oil enhances the cholesterol-lowering effect of the NCEP step 1 diet in individuals with hypercholesterolemia
Conclusions : Pooled analyses show that barley β-glucan has a lowering effect on LDL-C and non-HDL-C. Inclusion of barley-containing foods may be a strategy for achieving targets in CVD risk reduction
Background / Objectives : There has been recent interest in barley as a therapeutic food owing to its high content of beta-glucan ( β-glucan ) , a viscous soluble fiber recognized for its cholesterol-lowering properties .
The objective of this study was to conduct a systematic review and meta- analysis of r and omized controlled trials ( RCTs ) investigating the cholesterol-lowering potential of barley β-glucan on low-density lipoprotein cholesterol ( LDL-C ) , non-high-density lipoprotein cholesterol ( non-HDL-C ) and apolipoprotein B ( apoB ) for cardiovascular disease ( CVD ) risk reduction .