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 .
Cholesterol-lowering effect of barley bran flour and oil.
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 .