Barley May Lower Cholesterol

Barley May Lower Cholesterol

BELTSVILLE, Md.--Consumption of barley may significantly reduce lipids in men and women diagnosed with mildly high cholesterol levels, according to a study published in The American Journal of Clinical Nutrition (80, 5:1185-1193, 2004) (www.ajcn.org).

In a controlled design, nine pre-menopausal women, nine post-menopausal women and seven men with mildly elevated cholesterol levels consumed menus based on the American Heart Association Step 1 diet (a high carbohydrate, fat-restricted plan designed to reduce elevated serum cholesterol levels) for 17 weeks. After a two-week adaptation period, subjects consumed Step 1 menus incorporating whole-grain foods containing 0, 3 or 6 g barley-derived beta-glucan/d for an additional five weeks. Fasting blood samples were collected twice weekly.

Total cholesterol was significantly lower when the diet contained 3 or 6 g beta-glucan/d from barley than when it contained no beta-glucan. The men and postmenopausal women experienced the greatest reduction in serum cholesterol. High-density lipoprotein (HDL) and triacylglycerol concentrations showed no change. Large low-density lipoprotein (LDL) and small very-low-density lipoprotein (VLDL) fractions and mean LDL particle size decreased significantly when whole grains were incorporated into the three diets. Large LDL and large and intermediate HDL fractions were significantly higher, mean LDL particle size was significantly greater, and intermediate VLDL fractions were significantly lower in the postmenopausal women than in the other two groups. A group-by-diet interaction effect was observed on LDL fractions and small LDL particle size.

The researchers concluded consumption of barley as part of a healthy diet may be effective in lowering total and LDL cholesterol in both men and women.