Metabolic responses to a four week barley supplement

Narain, Jai Prakash; Shukla, Kalpana; Bijlani, R L; Kochhar, Kanwal Preet; Karmarkar, M. G.; Bala, Saroj; Lm, Srivastava; Reddy, K. Srinath

doi:10.3109/09637489209027531

Cited by 17 publications

(8 citation statements)

References 12 publications

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“…~ (Bijlani et al, 1985), oats (Judd and Truswell, 1981;Kirby ef al., 1981;Anderson and Gustafson, 1988;Anderson et al, 1990;Kestin et al, 1990), barley (McIntosh et al, 1991Narain et al, 1992), and legumes (Mathur et al, 1968;Anderson and Gustafson, 1988;Shutler et al, 1989). Further, the changes observed do not seem to be transient like those reported in some previous studies (Bijlani et al, 1985;Narain et al, 1992).…”

Section: Metabolic Responses To a Cereal-legume Mixture 251supporting

confidence: 62%

“…Our previous studies have shown that barley has a low glycaemic index (Shukla ef al., 1991), and consumption of 100 g barley every day for 4 weeks leads to a significant rise in serum high density lipoprotein cholesterol (Narain et al, 1992). The desirable features of a diabetic diet are that meals should be followed by a low postprandial glycaemia, and that, over the long term, the diet should improve glucose tolerance and promote a favourable serum lipoprotein profile.…”

Section: Introductionmentioning

confidence: 99%

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Glycaemic and metabolic responses to a traditional cereal–-legume mixture

Bijlani

Narain

Shukla

et al. 1993

International Journal of Food Sciences and Nutrition

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The study was conducted to evaluate the acute postprandial and long-term metabolic response to a traditional mixture of barley (Hordeurn vulgare), Bengal gram (Cicer arkfinurn) and wheat (Trificurn aesfivurn). The acute study was performed on eight healthy subjects (five male, three female) and six subjects with non-insulin dependent diabetes mellitus (NIDDM) (four male, two female). Each subject underwent two 50g carbohydrate meal tolerance tests (MIT), one with white bread (reference meal) and another with chapaties made from the cereal-pulse mixture (CP). The postprandial glycaemic and insulinaemic responses to CP were attenuated compared to those to white bread, the glycaemic index being 68.6 and 64.9 in healthy and NIDDM subjects, respectively, and the insulinaemic index being 88.1 and 66.0 in healthy and NIDDM subjects, respectively.The long-term study was performed on five healthy subjects (four male, one female) and four male NIDDM subjects. The study consisted of two dietary periods, control (C) and experimental (E), of 4 weeks each, completed in random order using a cross-over design. During C, the subjects consumed the diet to which they were normally accustomed. During E, part of the daily cereal intake of the subjects was replaced by chapaties made from l00g CP. During C, none of the variables studied showed any significant change. During E, fasting plasma glucose and glycosylated haemoglobin levels decreased, and carbohydrate tolerance improved significantly in NIDDM subjects. High density lipoprotein cholesterol level increased significantly during E in both healthy and NIDDM subjects. The physiological effects of CP make it a suitable staple or supplement for management of NIDDM and it may also have possible benefits in atherosclerosis.

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Section: Metabolic Responses To a Cereal-legume Mixture 251supporting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Glycaemic and metabolic responses to a traditional cereal–-legume mixture

Bijlani

Narain

Shukla

et al. 1993

International Journal of Food Sciences and Nutrition

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“…Acute, single-meal studies or observations for less that 24-hours, have documented that acute ingestion of BBG is associated with significant decreases in postprandial glycemia and insulinemia [ 16 - 20 , 26 - 37 ]. Four short-term clinical trials of 4 to 6 week duration have not documented changes in fasting blood glucose and insulin values comparing BBG consumption to control foods or products [ 38 - 41 ]. Generally, these studies were of suboptimal duration and most were not powered to detect the small changes that might be expected in non-diabetic subjects; however, one study [ 38 ] found a significant reduction in postprandial blood glucose iAUC values after four weeks of treatment in the six subjects in that cross over study.…”

Section: Discussionmentioning

confidence: 99%

Reduced viscosity Barley β-Glucan versus placebo: a randomized controlled trial of the effects on insulin sensitivity for individuals at risk for diabetes mellitus

Bays

Frestedt²,

Bell³

et al. 2011

Nutr Metab (Lond)

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BackgroundPrior studies suggest soluble fibers may favorably affect glucose/insulin metabolism.MethodsThis prospective, randomized, placebo controlled, double blind, parallel group trial evaluated 50 generally healthy subjects without prior diagnosis of diabetes mellitus (44 completers), who were administered beverages containing placebo (control), lower dose (3 g/d), or higher dose (6 g/d) reduced viscosity barley β-glucan (BBG) extract. Subjects (68% women) mean age 56 years, Body Mass Index (BMI) 32 kg/m2 and baseline fasting plasma glucose 102 mg/dl were instructed to follow a weight-maintaining Therapeutic Lifestyle Changes (TLC) diet and consumed three 11 oz study beverages daily with meals for 12 weeks. The four primary study endpoint measures were plasma glucose and insulin [each fasting and post-Oral Glucose Tolerance Testing (OGTT)].ResultsCompared to placebo, administration of 3 g/d BBG over 12 weeks significantly reduced glucose incremental Area Under the Curve (iAUC) measures during OGTT and 6 g/d BBG over 12 weeks significantly reduced fasting insulin as well as the related homeostasis model assessment of insulin resistance (HOMA-IR). Beverages were generally well tolerated with no serious adverse experiences and no significant differences between groups for adverse experiences. Per protocol instruction, subjects maintained body weight.ConclusionsThese findings suggest 6 g/d BBG consumed in a beverage over 12 weeks may improve insulin sensitivity among hyperglycemic individuals with no prior diagnosis of diabetes mellitus, and who experience no change in body weight.Trial RegistrationClinicalTrials.gov Identifier: NCT01375803.

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“…This effect is measured as a glycemic index (GI), which is the rise in blood glucose after eating a food against a standard blood glucose curve (Truswell 1992). Studies in which barley and its products reduced GI (and GII or insulinemic response) in human subjects were reported by Liljeberg et al (1992Liljeberg et al ( , 1996, Granfeldt et al (1992Granfeldt et al ( , 1994, Narain et al (1992), Yokoyama et al (1997), and Pick et al (1998). The lower GI and GII response were attributed to barley β-glucan or soluble βglucan fraction of barley dietary fiber.…”

Section: Hypoglycemic Effectsmentioning

confidence: 98%

The Potential of Hull‐less Barley

1999

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Cereal Chem. 76(5):589-599Hull-less barley (HB) has been investigated in many countries for use in feed, food, and industry since the publication of the last review in 1986. Literature published since 1990 on various aspects of HB utilization, other than in monogastric feeds, has been reviewed. Several HB cultivars containing low or high β-glucan, low or high extract viscosity, and waxy (0-5% amylose) or normal starch are now available. Interest in HB utilization in the food industry developed largely due to its high βglucan content, particularly in the waxy cultivars. β-Glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, and in reducing incidence of chemically induced colon cancer in experimental animals. However, large-scale clinical trials using human subjects are needed to corroborate these effects. The zero amylose HB starch had low syneresis or a high freeze-thaw stability suitable for use in frozen foods. Single-or double-modified waxy HB starch may replace corn starch in some food applications, and cationized HB starch can replace corn and potato starches in the pulp and paper industry. HB may be milled using conventional wheat milling equipment to yield bran and flour for multiple food uses. Hull-less barley may also be used as a feed stock for fuel alcohol production, for the preparation of food malt with low or high enzyme activities, and for brewer's and distiller's malts.

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Metabolic responses to a four week barley supplement

Cited by 17 publications

References 12 publications

Glycaemic and metabolic responses to a traditional cereal–-legume mixture

Glycaemic and metabolic responses to a traditional cereal–-legume mixture

Reduced viscosity Barley β-Glucan versus placebo: a randomized controlled trial of the effects on insulin sensitivity for individuals at risk for diabetes mellitus

The Potential of Hull‐less Barley

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