Skip to main content
ARS Home » Research » Publications at this Location » Publication #113018


item Behall, Kay
item Hallfrisch, Judith

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/1/2000
Publication Date: 10/1/2000
Citation: Behall, K.M., Hallfrisch, J.G. 2000. Breath hydrogen expiration of middle aged women after consumption of barley and oat extracts. Meeting Abstract. Journal of the American College of Nutrition, 19:705, 2000.

Interpretive Summary:

Technical Abstract: Consumption of oats, which contains soluble fiber, has been shown to increase levels of breath hydrogen and methane. A new barley cultivar (Prowashonupana barley) has been developed which has triple the amount of soluble fiber found in standard oats. Extracts of these grains have been developed at ARS which can be used in a variety of foods to lower fat and increase soluble fiber in the diet (Nutrim). Eleven women (nondiabetic, nonobese, 35-57 yr) consumed a controlled diet for 3 days. On the 3rd day of five successive periods subjects consumed one g/kg body weight of carbohydrate as glucose or sugar + 1/3 g/kg body weight as oat bran, barley flour, or oat or barley extract in a Latin square design. Breath collections were made before and periodically for up to 24 hr after the tolerance. Methane production was not different among treatments. Average breath hydrogen expiration after all four grains was higher than after glucose (p < 0.0003). Hydrogen expiration was highest after barley extract which was significantly higher than after oat bran. Though expiration after the extracts was slightly greater than after corresponding oat or barley, these differences were not significant. Mean levels after oat extract and barley flour were intermediate. Subject reports of gastrointestinal symptoms did not appear to be related to the level of hydrogen expiration. Results indicate that a greater amount of colonic bacterial digestion of carbohydrate occurred after the barley extract which might increase short chain fatty acid levels entering the liver.