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Health Benefits of Barley
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BARLEY CONTROLS BLOOD SUGAR BETTER
Dutch researchers used a crossover study with 10 healthy men to
compare the effects of cooked barley kernels and
refined wheat bread on blood sugar control. The men ate one or
the other of these grains at dinner, then were
given a high glycemic index breakfast (50g of glucose) the next
morning for breakfast. When they had eaten the
barley dinner, the men had 30% better insulin sensitivity the
next morning after breakfast.
American Journal of Clinical Nutrition, January 2010;
91(1):90-7. Epub 2009 Nov 4.
BARLEY LOWERS GLUCOSE LEVELS
White rice, the staple food in Japan, is a high glycemic index
food. Researchers at the University of Tokushima
found that glucose levels were lower after meals when subjects
switched from rice to barley.
Rinsho Byori. August 2009; 57(8):797-805
BARLEY BETA-GLUCAN LOWERS GLYCEMIC INDEX
Scientists at the Functional Food Centre at Oxfod Brookes
University in England fed 8 healthy human subjects
chapatis (unleavened Indian flatbreads) made with either 0g, 2g,
4g, 6g or 8g of barley beta-glucan fiber. They
found that all amounts of barley beta-glucan lowered the
glycemic index of the breads, with 4g or more making a
significant difference.
Nutrition Research, July 2009; 29(7):4806
INSULIN RESPONSE BETTER WITH BARLEYBETA-GLUCAN
In a crossover study involving 17 obese women at increased risk
for insulin resistance, USDA scientists studied the
effects of 5 different breakfast cereal test meals on subjects
insulin response. They found that consumption of10g of barley
beta-glucan significantly reduced insulin response.
European Journal of Nutrition, April 2009; 48(3):170-5. Epub
2009 Feb 5.
BARLEY BEATS OATS IN GLUCOSE RESPONSE STUDY
USDA researchers fed barley flakes, barley flour, rolled oats,
oat flour, and glucose to 10 overweight middle-
aged women, then studied their bodies responses. They found that
peak glucose and insulin levels after
barley were significantly lower than those after g lucose or
oats. Particle size did not appear to be a factor,
as both flour and flakes had similar effects.
Journal of the American College of Nutrition, June 2005;
24(3):182-8
BARLEY REDUCES BLOOD PRESSURE
For five weeks, adults with mildly high cholesterol were fed
diets supplemented with one of three whole
grain choices: whole wheat/brown rice, barley, or whole
wheat/brown rice/barley. All three whole grain
combinations reduced blood pressure, leading USDA researchers to
conclude that "in a healthful diet,
increasing whole grain foods, whether high in soluble or
insoluble fiber, can reduce blood pressure and mayhelp to control
weight."
Journal of the American Dietetic Association, September 2006;
106(9):1445-9
BARLEY LOWERS SERUM LIPIDS
University of Connecticut researchers reviewed 8 studies
evaluating the lipid-reducing effects of barley.
They found that eating barley significantly lowered total
cholesterol, LDL (bad) cholesterol, and
triglycerides, but did not appear to significantly alter HDL
(good) cholesterol.
Annals of Family Medicine, March-April 2009; 7(2):157-63
CHOLESTEROL AND VISCERAL FAT DECREASE WITH BARLEY
A randomized double-blind study in Japan followed 44 men with
high cholesterol for twelve weeks, as the
men ate either a standard white-rice diet or one with a mixture
of rice and high-beta-glucan pearl barley.
Barley intake significantly reduced serum cholesterol and
visceral fat, both accepted markers of
cardiovascular risk.
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8/12/2019 Health Benefits of Barley _ the Whole Grains
Council
2/2
6/25/2014 Health Benefits of Barley | The Whole Grains
Council
http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-barley
Plant Foods and Human Nutrition, March 2008; 63(1):21-5. Epub
2007 Dec 12.
BARLEY SIGNIFICANTLY IMPROVES LIPIDS
25 adults with mildly high cholesterol were fed whole grain
foods containing 0g, 3g or 6g of barley beta-glucan per
day for five weeks, with blood samples taken twice weekly. Total
cholesterol and LDL (bad) cholesterol
significantly decreased with the addition of barley to the
diet.
American Journal of Clinical Nutrition, November 2004;
80(5):1185-93
BARLEY PASTA LOWERS CHOLESTEROL
University of California researchers fed two test meals to 11
healthy men, both containing beta-glucan. One meal
was a high-fiber (15.7g) barley pasta and the other was
lower-fiber (5.0g) wheat pasta. The barley pasta blunted
insulin response, and four hours after the meal, barley-eaters
had significantly lower cholesterol concentration
thawheat-eaters.
American Journal of Clinical Nutrition, January 1999;
69(1):55-63
BARLEYS SLOW DIGESTION MAY HELP WEIGHT CONTROL
Barley varieties such as Prowashonupana that are especially high
in beta-glucan fiber may digest more slowly than
standard barley varieties. Res earchers at USDA and the Texas
Childrens Hospital compared the two and concluded
that Prowashonupana may indeed be especially appropriate for
obese and diabetic patients.
Journal of Nutrition, September 2002; 132(9):2593-6
GREATER SATIETY, FEWER CALORIES EATEN WITH BARLEY
In a pilot study not yet published, s ix healthy subjects ate a
420-calorie breakfas t bar after an overnight fast, then
at lunch were offered an all-you-can-eat buffet. When subjects
ate a Prowashonupana barley bar at breakfast they
subsequently ate 100 calories less at lunch than when they ate a
traditional granola bar for breakfas t.
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