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 .
The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women.
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
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 .