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Investigates Health Benefits of Barley
By Jim Core
May 29, 2003
Diets high in barley were found to lower
total cholesterol levels, according to early results from a long-term
Agricultural Research Service study. At
the ARS Diet and Human
Performance Laboratory in Beltsville, Md., research chemist Kay Behall is
studying how eating foods prepared with grains such as barley and oats might
reduce risk factors associated with excess weight, type 2 diabetes mellitus and
Eating barley-containing foods improved several cardiovascular risk factors.
For example, in a study of male participants, researchers found increasing
whole grain foods in a healthy diet could reduce high blood pressure.
A diet higher in soluble fiber also had the greatest effect on reducing
total and low-density lipoprotein (LDL) cholesterol levels--the bad
cholesterol. Levels of high-density lipoprotein (HDL)--the good
cholesterol--either increased or did not change, resulting in an improved total
LDL/HDL ratio. Early findings from a female study found results were more
pronounced in post-menopausal women than pre-menopausal women.
Significant reductions in blood pressure have previously been reported in
other high-fiber grain diet studies. It is known that soluble fiber found in
oats can reduce cholesterol. Since barley contains similar fiber, the
researchers decided to examine its impact in a healthy diet.
At the Diet and Human Performance Laboratory, part of ARS'
Beltsville Human Nutrition Research
Center, Behall and a recently retired colleague, Judith Hallfrisch,
conducted several studies to see if eating a diet high in soluble fiber
promotes glucose or hormone changes, resulting in reduced insulin resistance.
Insulin resistance is a diminished sensitivity in body tissues to the action of
insulin, which is to bring glucose into those tissues as a source of energy.
When the human body has increased insulin resistance, the pancreas may try to
compensate by secreting more insulin, which, over time, may exhaust the
pancreas' ability to produce insulin.
The ARS scientists have been investigating whether eating barley and oats
can reduce the body's glycemic response (a measure of a food's ability to
elevate blood sugar) and hyperinsulinemia (when the body produces too much
insulin in response to a meal), independent of weight loss. In other words,
they want to see if the grains will have a positive effect on health, even if
people are not losing weight.
ARS is the U.S. Department of
Agriculture's chief scientific research agency.
Read more about this research in the
May issue of
Agricultural Research magazine.