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 .
Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women.
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
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 .