Supporting Articles

The Effects of Concentrated Barley [Beta]-Glucan on Blood Lipids in a Population of Hypercholesterolaemic Men and Women: Beta-glucan isolated from barley decreased cholesterol from 9% to 15% after consuming daily for 6 weeks. The beta-glucan was included in two foods, a ready-to-eat cereal and a fruit beverage.
Written By: Keenan, Joseph M., Goulson, Melanie, Shamliyan, Tatyana, Knutson, Nathan, Kolberg, Lore, Curry, Leslie | Found In: British Journal of Nutrition June 2007
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Diets Containing Barley Significantly Reduce Lipids in Mildly Hypercholesterolemic Men and Women: Men and women with elevated cholesterol that consumed 60 to 120g of barley each day had significantly lower total and LDL cholesterol after 5 weeks.
Written By: Behall, K.M. et al. | Found In: American Journal of Clinical Nutrition November 2004
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Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men: Men with elevated cholesterol that consumed 60 to 120g of dehulled barley each day had significantly lower cholesterol after 5 weeks.
Written By: Behall, K.M., Scholfield, D.J., and Hallfrisch, J. | Found In: Journal of the American College of Nutrition 2004
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Effect of Boiled Barley-Rice-Feeding in Hypercholesterolemic and Normolipemic Subjects: Men and women consuming a mixed barley and rice product twice a day reported decreases in cholesterol from 5 to 10% after 4 weeks.
Written By: Sachie Ikegami , Masako Tomita, Setsuko Honda, Momoko Yamaguchi, Reiko Mizukawa, Yoko Suzuki, Keiko Ishii, Saeko Ohsawa, Nanako Kiyooka, Mitsuru Higuchi and Shuhei Kobayashi | Found In: Plant Foods for Human Nutrition June 1996
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Barley and Wheat Foods: Influence on Plasma Cholesterol Concentrations in Hypercholesterolemic Men: Australian men with elevated cholesterol consumed barley and whole wheat products for 4 weeks with an average increase in fiber consumption of 15g. These individuals reported an average of 6% lower cholesterol when they were consuming the barley products and no change in cholesterol when consuming the whole wheat products.
Written By: McIntosh, G. H., Whyte, J., McArthur, R. Nestel, P.J. | Found In: American Journal of Clinical Nutrition 1991
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Hypocholesterolemic Effect of Barley Foods on Healthy Men: Consumption of barley and wheat were compared in men with varying levels of cholesterol. After 4 weeks, the barley diet decreased total cholesterol 11% and LDL cholesterol by 16% in the men that had cholesterol levels of 210mg/dl or higher.
Written By: Newman, R.K., Lewis, S.E., Newman, C.W, Boik, R.J., Ramage, R.T. | Found In: Nutrition Reports International 1989
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Beneficial Health Effects of Consumption of Barley and Barley Components by Humans: Research Project: Beneficial Health Effects of Consumption of Barley and Barley Components by Humans; Acute and long-term controlled human studies will evaluate reducing risk factors observed with excess weight and the metabolic syndrome by consumption of grains such as barley or oats or grain components.
Written By: Food Intake and Energy Regulation Lab | Found In: USDA Agriculture Research Service
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Consumption of Whole Grains Containing Beta-Glucan Altered Short-Term Satiety and Glycemic Response in Overweight Women: Beta-glucan, a predominant water soluble fiber in oats and barley, has been demonstrated to have a significant cholesterol-lowering effect and to improve acute glycemic response.
Written By: Hyunsook, Kim, Behall, Kay, Conway, Joan | Found In: USDA Agriculture Research Service
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Effect of High β-Glucan Barley on Serum Cholesterol Concentrations and Visceral Fat Area in Japanese MenA Randomized, Double-blinded, Placebo-Controlled Trial: Pearl barley reduced cholesterol by 5% and visceral fat by 10% when consumed daily for 12 weeks. Visceral fat is considered a significant risk factor for metabolic syndrome and diabetes.
Written By: Chikako Shimizu , Makoto Kihara, Seiichiro Aoe, Shigeki Araki, Kazutoshi Ito, Katsuhiro Hayashi, Junji Watari, Yukikuni Sakata and Sachie Ikegami | Found In: Plant Foods for Human Nutrition, published online December 2007
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Dietary Fiber and Body Weight: Studies have clearly shown that dietary fiber is an important tool in the prevention of obesity. A fiber-rich meal is processed more slowly and nutrient absorption occurs over a longer period. Nutritionists conclude that fiber promotes satiety and increases the intake of associated micronutrients. Long term observational studies consistently report lower weight in individuals consuming the highest levels of fiber.
Written By: Joanne L. Slavin, Ph.D., R.D. | Found In: Nutrition March 2005
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Barley β-glucan reduces plasma glucose and insulin responses compared with resistant starch in men: Men that were mildly insulin-resistant consumed muffins made with 3 levels of resistant corn starch or barley that had 3 levels of beta-glucan soluble fiber. Only the muffins containing the highest level of beta-glucan lowered glucose and insulin response when compared to glucose.
Written By: Kay M. Behall, Daniel J. Scholfield, Judith G. Hallfrisch | Found In: Nutrition Research December 2006
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Post-Prandial Responses to Cereal Products Enriched with Barley Beta-glucan: Barley crackers and cookies reduced glucose and insulin response from 26 to 52% compared to similar products made with wheat. The barley products contained 3g of beta-glucan soluble fiber.
Written By: Maria Cristina Casiraghi, Marcella Garsetti, Giulio Testolin, and Furio Brighenti | Found In: Journal of the American College of Nutrition August 2006
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Blood Pressure Reduced by Whole Grain Diet Containing Barley or Whole Wheat and Brown Rice in Moderately Hypercholesterolemic Men: Whole grain diets including dehulled barley reduced blood pressure 6.5% in men with elevated cholesterol after consumption for 5 weeks.
Written By: Judith Hallfrisch, Daniel J. Scholfield, Kay M. Behall | Found In: Nutrition Research December 2003
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Whole-Grain Diets Reduce Blood Pressure in Mildly Hypercholesterolemic Men and Women: Whole grain diets including dehulled barley reduced blood pressure in men and women with slightly elevated cholesterol after consumption for 5 weeks. Mean arterial pressures were reduced from 4% to 13%.
Written By: Kay M. Behall, PhD, Daniel J. Scholfield, Judith Hallfrisch, PhD | Found In: Journal of the American Dietetic Association September 2006
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Breakfast Cereals and Risk of Type 2 Diabetes in the Physicians’ Health Study I: Individuals that consumed breakfast cereal daily were 40% less likely to develop type 2 diabetes. Data was collected from 21,152 males over 19 years.
Written By: Jinesh Kochar, Luc Djoussé and J. Michael Gaziano | Found In: Obesity December 2007
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CDC: About 8 percent of Americans have diabetes: The number of Americans with diabetes has grown to about 24 million people, or roughly 8 percent of the U.S. population, the government said Tuesday. A report by the Centers for Disease Control and Prevention, based on data from 2007, said the number represents an increase of about 3 million over two years. The CDC estimates another 57 million people have blood sugar abnormalities called pre-diabetes, which puts people at increased risk for the disease.
Written By: The Associated Press | Found In: WashingtonPost.com
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Metabolic Improvement of Male Prisoners with Type 2 Diabetes in Fukushima Prison, Japan: Japanese prisoners consume a high fiber diet that includes boiled rice with barley which appears to have beneficial affects on individuals with type 2 diabetes (HbA1c decreases from 8.4 to 5.9% over 1 year).
Written By: M. Hinata, M. Ono, S. Midorikawa and K. Nakanishi | Found In: Diabetes Research and Clinical Practice August 2007
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Supplementation of the Diet with High-Viscosity Beta-Glucan Results in Enrichment for Lactobacilli in the Rat Cecum: High viscosity barley beta-glucan was compared to cellulose in a high fiber diet in experimental mice. Only the barley beta-glucan promoted the growth of Lactobillus acidophilus bacteria in the colon of the mice confirming the prebiotic effect of barley fiber.
Written By: J. Snart, R. Bibiloni, T. Grayson, C. Lay, H. Zhang, G. E. Allison, J. K. Laverdiere, F. Temelli, T. Vasanthan, R. Bell, and G.W. Tannock | Found In: Applied and Environmental Microbiology March 2006
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