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United States Department of Agriculture

Agricultural Research Service

Title: Fasting Glucose and Insulin and Measures of Insulin Resistance of Men after Consumption of Whole Wheat/brown Rice Or Barley.

Authors
item Behall, Kay
item Scholfield, Daniel
item Hallfrisch, Judith

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 1, 2002
Publication Date: October 1, 2002
Citation: Behall, K.M., Scholfield, D.J., Hallfrisch, J.G. Fasting glucose and insulin and measures of insulin resistance of men after consumption of whole wheat/brown rice or barley. Meeting Abstract. Journal of the American College of Nutrition, 21:486, 2002.

Technical Abstract: Soluble fiber has been recognized as beneficial in decreasing blood glucose levels and other cardiovascular risk factors. Barley has high amounts of soluble fiber but has not been utilized extensively in the US diet. This study investigated whether consumption of barley would reduce cardiovascular risk factors similar to that observed after other soluble fiber sources. After institutional review and approval, 18 moderately hypercholesterolemic men (23-45 body mass index; 28-62 y) initially consumed a Step 1 diet. High grain diets containing either 0 g, 3 g or 6 g /day soluble fiber from barley were then fed for 5 weeks each in a Latin square design. Energy intake was adjusted to maintain weight. Significant reductions in cholesterol, triglycerides and blood pressure have previously been reported. Compared to pre-experimental levels, glucose levels were significantly lower after the high grain diets; the three diets were not significantly different. Insulin levels before and at the end of each diet were not significantly different. No significant differences between the high grain diets were observed in measures of insulin resistance based on fasting glucose and insulin (HOMO, QUIKI) or weighted measures including triglyceride levels and BMI. Glucose and insulin levels and relative insulin resistance of overweight subjects (BMI>25) and normal weight subjects (BMI<25) were not significantly different. Consumption of barley containing foods improved several cardiovascular risk factors, the greatest reductions observed were lipid rather than glycemic parameters.

Last Modified: 4/19/2014
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