Health Benefits of Barley

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):907. 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):797805
BARLEY BETAGLUCAN 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 betaglucan fiber. They found that all amounts of barley betaglucan
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 BARLEY BETAGLUCAN
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 of 10g of barley betaglucan significantly
reduced insulin response.
European Journal of Nutrition, April 2009; 48(3):1705. 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 middleaged women, then
studied their bodies responses. They found that peak glucose and insulin levels after barley were significantly lower than those
after glucose 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):1828
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 may help to control weight."
Journal of the American Dietetic Association, September 2006; 106(9):14459
BARLEY LOWERS SERUM LIPIDS
University of Connecticut researchers reviewed 8 studies evaluating the lipidreducing 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, MarchApril 2009; 7(2):15763
CHOLESTEROL AND VISCERAL FAT DECREASE WITH BARLEY
A randomized doubleblind study in Japan followed 44 men with high cholesterol for twelve weeks, as the men ate either a
standard whiterice diet or one with a mixture of rice and highbetaglucan pearl barley. Barley intake significantly reduced
serum cholesterol and visceral fat, both accepted markers of cardiovascular risk.
Plant Foods and Human Nutrition, March 2008; 63(1):215. 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 betaglucan 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):118593

BARLEY PASTA LOWERS CHOLESTEROL
University of California researchers fed two test meals to 11 healthy men, both containing betaglucan. One meal was a highfiber
(15.7g) barley pasta and the other was lowerfiber (5.0g) wheat pasta. The barley pasta blunted insulin response, and four hours after
the meal, barleyeaters had significantly lower cholesterol concentration than wheateaters.
American Journal of Clinical Nutrition, January 1999; 69(1):5563
BARLEYS SLOW DIGESTION MAY HELP WEIGHT CONTROL
Barley varieties such as Prowashonupana that are especially high in betaglucan fiber may digest more slowly than standard barley
varieties. Researchers 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):25936
GREATER SATIETY, FEWER CALORIES EATEN WITH BARLEY
In a pilot study not yet published, six healthy subjects ate a 420calorie breakfast bar after an overnight fast, then at lunch were
offered an allyoucaneat 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 breakfast.