Randomized controlled crossover study of the effect of a highly β-glucan–enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men

Abstract

The effect of beta-glucan-enriched barley on lipid profile was highly variable between subjects, and there was no evidence of a clinically significant improvement in CVD risk across this group of mildly hyperlipidemic men.

Effects of yeast-derived β-glucans on blood cholesterol and macrophage functionality

“…Various glucan modifications and substances with different concentrations of poorly defined -glucans are routinely tested (Davidson et al, 1991;Kahlon et al, 1993). This is addition to the fact that some of these glucans (Keogh et al, 2003) had previously been found to be inactive (Vetvicka and Vetvickova 2007).…”

“…These glucans were shown to reduce serum cholesterol in both hypercholesterolemic animals (Fadel et al, 1987;Kahlon et al, 1993;Delaney et al, 2003) and humans (Queenan et al, 2007). However, some studies found no such effects (Keogh et al, 2003). These studies held the problem of routinely using poorly defined glucans thus making interpretation of the results extremely difficult.…”

Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with β-glucans from oats or barley: a randomised dose-controlled trial

“…Effects of the barley beverages were less pronounced. Keogh et al (2003) also reported a poor cholesterol-lowering effect of a daily supplement of 10 g of barley b-glucans compared to a control diet and conclude that the lack of effect may be a consequence of structural changes in b-glucan that result from food processing or storage of the barley products. Furthermore, in this study there was a greater variability in lipid profile than predicted between and within subjects that could have masked small improvements in total-cholesterol.…”

“…Previous studies (Anderson et al, 1990;Hallfrisch & Behall, 2000;Keogh et al, 2003) have shown that the delayed glucose absorption probably is due to the high viscosity of b-glucans. Bourdon et al (1999) demonstrated that there was no significant difference in the glucose response between a meal with enriched barley pasta (5 g of b-glucans) and wheat pasta, but the insulin response differed.…”

“…Keogh et al (2003) also recently investigated the serum lipoprotein profile in hypercholesterolaemic men taking barley b-glucans, but did not see any significant effect compared to control of a daily 10 g dose of barley b-glucans incorporated into foods as bread, cakes, muffins or savoury dishes. Contrary to the healthy back ground diet of Behall et al (2004a, b), the barley and control diet in the study of Keogh et al (2003) had an energy-and macronutrient intake more typical of a Westernised diet. So far, no human studies have evaluated the cholesterollowering effects of oats and barley side by side.…”