HEALTH EFFECTS OF BARLEY CONSUMPTION

Authors: HALLFRISCH, JUDITH - RETIRED, BHRNC; Behall, Kay

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 7/20/2005
Publication Date: 10/1/2005
Citation: Hallfrisch, J.G., Behall, K.M. 2005. Health effects of barley consumption. Cereal Foods World. 50:274-275.

Interpretive Summary: None

Technical Abstract: Cardiovascular disease remains the major health problem in the US. Consumption of soluble fiber, like that in oats, has been recognized as beneficial in decreasing blood cholesterol levels and other cardiovascular risk factors. Barley has high amounts of soluble fiber but is not extensively consumed in the US diet. Two studies carried out at the Beltsville Human Study Facility investigated whether consumption of barley would reduce cardiovascular risk factors comparably to reductions observed with other soluble fiber sources. Moderately hypercholesterolemic men and women who were weight stable for 6 months before the two studies and taking no medication known to affect lipid or glucose metabolism or blood pressure consumed controlled Step one diets for 17 wk. After the 2-wk adaptation period, three whole grain diets containing similar amounts of total fiber but different amounts of soluble fiber; 0, 3, or 6 g soluble fiber/2800 kcal/day from 1)wheat flour and flakes, brown rice, 2) 50% wheat/rice and 50% barley, or 3) barley pearls, flour and flakes, respectively, were included in the Step 1 diet for 5 wks each. Two fasting blood samples were collected after an 12 hour fast before controlled feeding began and weekly during each period. Triacylglycerol and total and HDL cholesterol concentrations were determined enzymatically and lipid subclass fractions were measured by nuclear magnetic resonance spectroscopy. Data were statistically analyzed by analysis of variance using a mixed model procedure. Total cholesterol and low density lipoprotein (LDL) were significantly lower when the diet contained 3 or 6 g of beta-glucan from barley, the greatest change occurring in the men and postmenopausal women. In Study 1, total cholesterol concentrations of men after consumption of 3 or 6 g beta-glucan were 17%, and 20%, respectively, lower than prestudy concentrations. In Study 2, the greatest decrease was observed after consuming the high beta-glucan diet; men, 15%; postmenopausal women, 11 %, and premenopausal women, 8%. Calculated LDL cholesterol concentrations followed the same significant pattern of reduction that was observed for total cholesterol. High density lipoprotein (HDL) and triacylglycerol concentrations did not differ among the three levels of dietary beta-glucan in either study. Compared with prestudy concentrations, HDL cholesterol in Study 1 was significantly lower after the Step 1 and medium-soluble fiber diets and in Study 2 after all three test diets. In both studies the ratio of total cholesterol to HDL cholesterol was highest after the low soluble fiber diet. LDL particle size showed a significant variation between the diets but no difference was observed due to the amount of soluble fiber in the diet. LDL mean size and number of particles remained in the high-risk range after all diets in both studies. These results indicate that barley may be an effective addition to a healthy diet to lower total and LDL-cholesterol in both men and women.