Elevated LDL cholesterol has a role in the development of coronary plaque instability. Lowering LDL cholesterol stabilizes plaques and reduces the likelihood of acute coronary syndromes. Lowering total cholesterol also reduces the risk of coronary heart disease.
In an analysis of eight randomized controlled trials participants consuming barley had statistically significant reductions in total cholesterol –13 mg/dL, LDL cholesterol –10 mg/dL, and triglycerides –12 mg/dL compared with study participants who did not consume barley.
The study trials were 4 -12 weeks in duration. Study participants consumed 3 to 10 g of β-glucan from various forms of barley.
Furthermore, a significant reduction in total cholesterol and LDL cholesterol was found regardless of whether participants followed a low-fat diet or a regular (bacon & eggs) type diet. It is still more healthful to avoid bacon and such.
Barley (and oats) have a similar concentration of soluble fibers called β-glucan. Wheat and rice do not have this type of fiber. A diet high in β-glucan has been shown to slow gastric emptying, digestion, and absorption. These effects are associated with increased excretion of bile acids and neutral sterols, increased breakdown of cholesterol, and reduced absorption of cholesterol and fat.
Fillet of sole with barley and asparagus makes a heartwarming dinner. For more barley recipes visit www.Barleyfoods.org click on the Let’s Eat tab.
Source:
Annals of Family Medicine 7:157-163 (2009)
Craig I. Coleman, PharmD, University of Connecticut School of Pharmacy
