The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women. Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. Physiological Effects of Concentrated Barley β-Glucan in Mildly Hypercholesterolemic Adults Effect of high beta-glucan barley on serum cholesterol concentrations and visceral fat area in Japanese men--a randomized, double-blinded, placebo-controlled trial. Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men Randomized controlled crossover study of the effect of a highly beta-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. Cholesterol-lowering effect of barley bran flour and oil. Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan. Barley and wheat foods: influence on plasma cholesterol concentrations in hypercholesterolemic men. Supplemental barley protein and casein similarly affect serum lipids in hypercholesterolemic women and men. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial. Concentrated oat β-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial The effect of high-fiber rye bread enriched with nonesterified plant sterols on major serum lipids and apolipoproteins in normocholesterolemic individuals. Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men. Whole-grain ready-to-eat oat cereal, as part of a dietary program for weight loss, reduces low-density lipoprotein cholesterol in adults with overweight and obesity more than a dietary program including low-fiber control foods. Oat-derived β-Glucan Significantly Improves HDLC and Diminishes LDLC and Non-HDL Cholesterol in Overweight Individuals With Mild Hypercholesterolemia Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat β-Glucan-Containing Ready Meal
Barley , like oats , is a rich source of the soluble fibre beta-glucan , which has been shown to significantly lower LDL-cholesterol ( LDL-C ) . However , barley foods have been less widely studied . Therefore , we evaluated the LDL-C-lowering effect of a concentrated barley beta-glucan ( BBG ) extract as a vehicle to deliver this potential health benefit of barley . In a 10-week blinded controlled study , subjects were r and omized to one of four treatment groups or control . Treatment groups included either high molecular weight ( HMW ) or low molecular weight ( LMW ) BBG at both 3 and 5 g doses . Treatment was delivered twice per day with meals in the form of two functional food products : a ready-to-eat cereal and a reduced-calorie fruit juice beverage . Levels of total cholesterol , LDL-C , HDL-cholesterol ( HDL-C ) , and TAG were determined at baseline and after 6 weeks of treatment . The study group comprised 155 subjects . All treatments were well tolerated and after 6 weeks of treatment the mean LDL-C levels fell by 15 % in the 5 g HMW group , 13 % in the 5 g LMW group and 9 % in both the 3 g/d groups , versus baseline . Similar results were observed for total cholesterol . HDL-C levels were unchanged by treatment . Concentrated BBG significantly improves LDL-C and total cholesterol among moderately dyslipidaemic subjects . Food products containing concentrated BBG should be considered an effective option for improving blood lipids BACKGROUND Barley has high amounts of soluble fiber but is not extensively consumed in the US diet . OBJECTIVE This study investigated whether consumption of barley would reduce cardiovascular disease risk factors comparably with that of other sources of soluble fiber . DESIGN Mildly hypercholesterolemic subjects ( 9 postmenopausal women , 9 premenopausal women , and 7 men ) consumed controlled American Heart Association Step 1 diets for 17 wk . After a 2-wk adaptation period , whole-grain foods containing 0 , 3 , or 6 g beta-glucan/d from barley were included in the Step 1 diet menus . Diets were consumed for 5 wk each and were fed in a Latin-square design . Fasting blood sample s were collected twice weekly . RESULTS 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 greatest change occurred in the men and postmenopausal women .  HDL and triacylglycerol concentrations did not differ with the 3 amounts of dietary beta-glucan . Large LDL and small VLDL fractions and mean LDL particle size significantly decreased when whole grains were incorporated into the 3 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 2 groups . A group-by-diet interaction effect was observed on LDL fractions and small LDL particle size . CONCLUSION The addition of barley to a healthy diet may be effective in lowering total and LDL cholesterol in both men and women Objective : Barley fiber rich in beta-glucans lowers serum lipids , but is difficult to incorporate into products acceptable to consumers . We investigated the physiological effects of two concentrated barley β-glucans on cardiovascular disease ( CVD ) endpoints and body weight in human subjects . Methods : Hypercholesterolemic men and women ( n = 90 ) were r and omly assigned to one of two treatments : low molecular weight ( low-MW ) or high molecular weight ( high-MW ) concentrated barley β-glucan consumed as a daily supplement containing 6 grams beta-glucan/day . Fasting blood sample s were collected at baseline and week 6 and analyzed for total cholesterol , HDL cholesterol , LDL cholesterol , triglycerides , glucose , insulin , homocysteine and C-reactive protein ( CRP ) . Dietary intakes , body weights , blood pressure , hunger ratings , and gastrointestinal symptoms were measured at baseline and 6 weeks . Results : The only difference between treatments in lipid outcomes at week 6 was a reduction of the cholesterol/HDL ratio in the low-MW group and a small increase in the high-MW group . No changes were found in blood pressure , glucose , insulin , and gastrointestinal symptoms . Body weight decreased from baseline to 6 weeks in the high-MW group while body weight increased in the low-MW group . Levels of hunger decreased slightly in the low-MW group and decreased significantly in the high-MW group ( P = 0.02 ) Conclusion : Overall , supplementation with isolated barley β-glucans of different molecular weights had small effects on cardiovascular disease markers . Molecular weight of the barley fiber did alter effects on body weight with the high-MW fiber significantly decreasing body weight This study investigated whether the consumption of a diet in which high-beta-glucan barley replaced rice would reduce the visceral fat area as well as the serum low-density lipoprotein cholesterol ( LDL-C ) and total cholesterol ( TC ) in hypercholesterolemic Japanese men . A r and omized , double-blinded , placebo-controlled intervention study was conducted in 44 hypercholesterolemic Japanese men with a body mass index ( BMI ) > 22 kg/m2 . The subjects were r and omly assigned to groups consuming either rice ( placebo group ) or a mixture of rice and pearl barley with a high beta-glucan content ( test group , 7.0 g beta-glucan per day ) for 12 weeks . Blood sample s were taken , and CT scan obtained before the trial and every four weeks during the trial . The pearl barley intake significantly reduced serum concentrations of LDL-C ( P = 0.041 ) and TC ( P = 0.037 ) during the trial . Significant differences between the test and placebo groups were found for the visceral fat ( P = 0.039 ) , BMI ( P = 0.015 ) , and waist circumference ( P = 0.011 ) at the end point . The consumption of pearl barley with a high beta-glucan content reduces not only LDL-C but also visceral fat area Objective : To determine whether barley , as the soluble fiber source , would beneficially change  cardiovascular risk factors .  Soluble fiber from oats has been recognized as beneficial in decreasing blood cholesterol levels . Although barley contains high amounts of soluble fiber , it is not consumed as extensively as oats . Methods : Eighteen moderately hypercholesterolemic men ( 28–62 y ) consumed a controlled equilibration diet ( Step 1 , 30 % fat , 55 % carbohydrate , 15 % protein , < 300 mg cholesterol ) for 2 weeks followed by the diet with about 20 % of energy replaced with brown rice/whole wheat , ½ barley & ½ brown rice/whole wheat or barley ( < 0.4 g , 3 g and 6 g added soluble fiber/2800 kcal , respectively ) for 5 weeks in a Latin square design . Fasting blood was drawn twice weekly . Total cholesterol , HDL cholesterol , and triacylglycerols were measured enzymatically and lipid fractions were measured by nuclear magnetic resonance spectroscopy . Results : Compared with pre study concentrations , total cholesterol ( 14 % , 17 % , and 20 % , respectively ) and LDL cholesterol ( 17 % , 17 % , and 24 % , respectively ) were significantly lower ( p < 0.0001 ) after the low , medium , and high-soluble fiber diets . Triacylglycerol was 6 % , 10 % , and 16 % lower ( p = 0.09 ) whereas HDL cholesterol ( 9 % , 7 % , and 18 % ) was higher ( p < 0.001 ) after the experimental diets . Total cholesterol and LDL cholesterol after the high-soluble fiber diet were significantly lower than concentrations after the low- or medium-soluble fiber  diets . Mean LDL particle number significantly decreased ( p < 0.007 ) and the large LDL cholesterol fraction showed a trend toward lower concentrations ( p = 0.06 ) . Conclusion : Increasing soluble fiber through consumption of barley in a healthy diet can reduce cardiovascular risk factors BACKGROUND Soluble-fiber beta-glucan derived from oats can reduce cardiovascular disease ( CVD ) risk through reductions in total and LDL cholesterol .  Barley-derived beta-glucan may also improve serum cholesterol , but large quantities are required for clinical significance . OBJECTIVE This trial investigated whether a beta-glucan-enriched form of barley can favorably modify cholesterol and other markers of CVD and diabetes risk . DESIGN Eighteen mildly hyperlipidemic ( + /- SD : 4.0 + /- 0.6 mmol LDL cholesterol/L ) men with a mean ( + /- SD ) body mass index ( in kg/m(2 ) ) of 27.4 + /- 4.6 were r and omly assigned in this single-blind , 2 x 4-wk trial to either the treatment arm [ 8.1 - 11.9 g beta-glucan/d ( scaled to body weight ) ] or the control arm ( isoenergetic dose of 6.5 - 9.2 g glucose/d ) . After a washout period of 4 wk , dietary regimens were crossed over . The trial took place in a long-stay metabolic facility , and all foods were provided ( 38 % of energy from fat ) . Fasted blood sample s were collected on days 0 , 1 , 7 , 14 , 21 , 28 , and 29 in both study arms . An oral-glucose-tolerance test was carried out on days 0 and 29 . RESULTS There was no significant change ( Delta ) in total ( Delta = -0.08 mmol/L , -1.3 % ) , LDL ( Delta = -0.15 mmol/L , -3.8 % ) , or HDL ( Delta = 0 mmol/L ) cholesterol or in triacylglycerol ( Delta = 0.18 mmol/L ) , fasting glucose ( Delta = -0.05 mmol/L ) , or postpr and ial glucose when analyzed between treatments ( P > 0.05 ; ANOVA ) . CONCLUSION The effect of beta-glucan-enriched barley on lipid profile was highly variable between subjects , and there was no evidence of a clinical ly significant improvement in CVD risk across this group of mildly hyperlipidemic men OBJECTIVE To compare the effects of adding barley bran flour and a barley oil extract to a fat-modified diet on serum lipids in persons with hypercholesterolemia . DESIGN The basic design of the study was a r and omized , 30-day intervention trial . It included a neutral-fiber control group and a 1-week preintervention period for the collection of baseline data . SUBJECTS The subjects were 79 men and women with hypercholesterolemia . Subjects had a mean age of 48.2 years , and all completed the study . INTERVENTION All participants were instructed to follow the National Cholesterol Education Program ( NCEP ) step 1 diet and were r and omly assigned to one of three treatment groups : 20 g added cellulose , 3 g added barley oil extract , or 30 g added barley bran flour . MAIN OUTCOME MEASURES Total serum cholesterol , high-density lipoprotein cholesterol ( HDL-C ) , low-density lipoprotein cholesterol ( LDL-C ) , and very-low-density lipoprotein cholesterol were measured , along with serum triglycerides , before the intervention , at week 1 , at week 3 , and at the end of the intervention . STATISTICAL ANALYSES PERFORMED Student 's paired t test was used to detect significant changes within each treatment group from baseline to the end of the 30-day intervention . In addition , Pearson 's correlation coefficients were used to detect significant correlations between the variables measured . RESULTS Addition of barley bran flour significantly ( P = .0001 ) decreased total serum cholesterol ( -0.60 mmol/L ) as did addition of barley oil ( -0.50 mmol/L ; P = .002 ) after 30 days of intervention . Similarly , LDL-C decreased 6.5 % with addition of barley bran flour ( P = .036 ) and 9.2 % with addition of barley oil ( P = .003 ) . Total serum cholesterol or LDL-C of the cellulose control group did not decrease significantly over the same period . HDL-C decreased significantly in the cellulose control group and the barley bran flour group ( -0.15 mmol/L , P = .012 , and -0.15 mmol/L , P = .006 , respectively ) , but not in the barley oil group . CONCLUSION We conclude that addition of barley bran flour or barley oil enhances the cholesterol-lowering effect of the NCEP step 1 diet in individuals with hypercholesterolemia BACKGROUND Fiber regulates the rate and site of lipid and carbohydrate digestion and absorption and thus can modify the alimentary responses to a meal . When fiber sources containing viscous polysaccharides are included in a meal , a slower rate of carbohydrate and lipid absorption will modify the alimentary hormone and lipid responses . OBJECTIVE We investigated in 11 healthy men the response of insulin , glucose , cholecystokinin , and lipid to 2 test meals containing beta-glucan . DESIGN One of the meals was high in fiber ( 15.7 g ) and the other meal was low in fiber ( 5.0 g ) . The low-fiber meal contained pasta made with wheat flour . The high-fiber meals contained pasta prepared by replacing 40 % of the wheat with 2 types of barley flour : barley naturally high in beta-glucan and the other a flour enriched in beta-glucan during processing . RESULTS Plasma glucose and insulin concentrations increased significantly after all meals but the insulin response was more blunted after the barley-containing meals . The test meals were low in fat ( 25 % of energy ) but elicited an increase in plasma triacylglycerol and cholecystokinin . Cholecystokinin remained elevated for a longer time after the barley-containing meals . After the low-fiber meal , plasma cholesterol concentrations did not change significantly ; however , 4 h after the barley-containing meals , the cholesterol concentration dropped below the fasting concentration and was significantly lower than that after the low-fiber meal . CONCLUSIONS Carbohydrate was more slowly absorbed from the 2 high-fiber meals . Consumption of the barley-containing meals appeared to stimulate reverse cholesterol transport , which may contribute to the cholesterol-lowering ability of barley Twenty-one mildly hypercholesterolemic men aged 30 - 59 y were provided with comparable barley and wheat foods for each of 4 wk in a crossover- design ed experiment . The purpose of the study was to examine the influence of two sources of dietary fiber ( nonstarch polysaccharides , NSP ) on blood lipids and glucose concentrations .  Barley contains beta-glucan as a source of soluble dietary fiber ( DF ) whereas wheat contains the largely insoluble cellulose and hemicellulose fiber . Total dietary fiber increased from a previous intake of 21 - 38 g/d during the period of study for the two groups . Consumption of barley relative to wheat foods was associated with a significant fall in both plasma total cholesterol ( 6 % , P less than 0.05 ) and in low-density-lipoprotein cholesterol ( 7 % , P less than 0.02 ) whereas triglyceride and glucose concentrations did not change significantly . It is concluded that barley dietary fiber is more effective than wheat dietary fiber at lowering blood cholesterol in hypercholesterolemic men High-protein diets have been advocated for weight loss and the treatment of diabetes . Yet animal protein sources are often high in saturated fat and cholesterol . Vegetable protein sources , by contrast , are low in saturated fat and without associated cholesterol . We have therefore assessed the effect on serum lipids of raising the protein intake by 5 % using a cereal protein , barley protein , as part of a st and ard therapeutic diet . Twenty-three hypercholesterolemic men and postmenopausal women completed a r and omized crossover study comparing a bread enriched with either barley protein or calcium caseinate [ 30 g protein , 8374 kJ ( 2000 kcal ) ] taken separately as two 1-mo treatment phases with a minimum 2-wk washout . Body weight and diet history were collected weekly during each treatment . Fasting blood sample s were obtained at wk 0 , 2 , and 4 . Palatability , satiety , and compliance were similar for both the barley protein- and casein-enriched breads , with no differences between the treatments in effects on serum LDL cholesterol or C-reactive protein , measures of oxidative stress , or blood pressure . Nevertheless , because no adverse effects were observed on cardiovascular risk factors , barley protein remains an additional option for raising the protein content of the diet BACKGROUND Consumption of 3 g oat β-glucan/d is considered sufficient to lower serum LDL cholesterol , but some studies have shown no effect . LDL cholesterol lowering by oat β-glucan may depend on viscosity , which is controlled by the molecular weight ( MW ) and amount of oat β-glucan solubilized in the intestine ( C ) . OBJECTIVES Our 2 primary objectives were to determine whether consumption of 3 g high-MW oat β-glucan/d would reduce LDL cholesterol and whether LDL cholesterol lowering was related to the log(MW × C ) of oat β-glucan . DESIGN In a double-blind , parallel- design , multicenter clinical trial , subjects with LDL cholesterol ≥3.0 and ≤5.0 mmol/L ( n = 786 screened , n = 400 ineligible , n = 19 refused , n = 367 enrolled , and n = 345 completed ) were r and omly assigned to receive cereal containing wheat fiber ( n = 87 ) or 3 g high-MW ( 2,210,000 g/mol , n = 86 ) , 4 g medium-MW ( 850,000 g/mol , n = 67 ) , 3 g medium-MW ( 530,000 g/mol , n = 64 ) , or 4 g low-MW ( 210,000 g/mol , n = 63 ) oat β-glucan/d ( divided doses , twice daily ) for 4 wk . RESULTS LDL cholesterol was significantly less with 3 g high-MW , 4 g medium-MW , and 3 g medium-MW oat β-glucan cereals than with the wheat-fiber cereal by 0.21 ( 5.5 % ; 95 % CI : -0.11 , -0.30 ; P = 0.002 ) , 0.26 ( 6.5 % ; 95 % CI : -0.14 , -0.37 ; P = 0.0007 ) , and 0.19 ( 4.7 % ; 95 % CI : -0.08 , -0.30 ; P = 0.01 ) mmol/L , respectively . However , the effect of 4 g low-MW oat β-glucan/d ( 0.10 mmol/L ) was not significant ( 2.3 % ; 95 % CI : 0.02 , -0.20 ) . By analysis of covariance , log(MW × C ) was a significant determinant of LDL cholesterol ( P = 0.003 ) . Treatment effects were not significantly influenced by age , sex , study center , or baseline LDL cholesterol . CONCLUSIONS The physicochemical properties of oat β-glucan should be considered when assessing the cholesterol-lowering ability of oat-containing products ; an extruded breakfast cereal containing 3 g oat β-glucan/d with a high-MW ( 2,210,000 g/mol ) or a medium-MW ( 530,000 g/mol ) lowered LDL cholesterol similarly by ≈0.2 mmol/L ( 5 % ) , but efficacy was reduced by 50 % when MW was reduced to 210,000 g/mol . This trial was registered at www . clinical trials.gov as NCT00981981 Background Soluble fibers lower serum lipids , but are difficult to incorporate into products acceptable to consumers . We investigated the physiological effects of a concentrated oat β-glucan on  cardiovascular disease ( CVD ) endpoints in human subjects . We also compared the fermentability of concentrated oat β-glucan with inulin and guar gum in a model intestinal fermentation system . Methods Seventy-five hypercholesterolemic men and women were r and omly assigned to one of two treatments : 6 grams/day concentrated oat β-glucan or 6 grams/day dextrose ( control ) . Fasting blood sample s were collected at baseline , week 3 , and week 6 and analyzed for total cholesterol , HDL cholesterol , LDL cholesterol , triglycerides , glucose , insulin , homocysteine and C-reactive protein ( CRP ) . To estimate colonic fermentability , 0.5 g concentrated oat β-glucan was incubated in a batch model intestinal fermentation system , using human fecal inoculum to provide representative microflora . Fecal donors were not involved with the β-glucan feeding trial . Inulin and guar gum were also incubated in separate serum bottles for comparison . Results Oat β-glucan produced significant reduction from baseline in total cholesterol ( -0.3 ± 0.1 mmol/L ) and LDL cholesterol ( -0.3 ± 0.1 mmol/L ) , and the reduction in LDL cholesterol were significantly greater than in the control group ( p = 0.03 ) . Concentrated oat β-glucan was a fermentable fiber and produced total SCFA and acetate concentrations similar to inulin and guar gum . Concentrated oat β-glucan produced the highest concentrations of butyrate at 4 , 8 , and 12 hours . ConclusionS ix grams concentrated oat β-glucan per day for six weeks significantly reduced total and LDL cholesterol in subjects with elevated cholesterol , and the LDL cholesterol reduction was greater than the change in the control group . Based on a model intestinal fermentation , this oat β-glucan was fermentable , producing higher amounts of butyrate than other fibers . Thus , a practical dose of β-glucan can significantly lower serum lipids in a high-risk population and may improve colon health BACKGROUND AND AIMS Plant sterols are naturally occurring cholesterol-lowering compounds which are industrially incorporated in various foods . A novel food carrier is rye bread , the intake of which can be monitored in trials utilizing newly defined plasma biomarkers . Our aim was to determine the effects of plant sterols incorporated into high-fiber rye bread on serum total and LDL cholesterol , apoB/apoA1 and total cholesterol/HDL cholesterol ratios and lipophilic (pro)vitamins in healthy free-living normocholesterolemic individuals . METHODS AND RESULTS In this double-blind , dietary intervention trial the subjects ( n=68 ) were r and omized to receive a rye bread ( 9.3g/d fiber ) with added plant sterols ( 2g/d ) ( active ) or without ( control ) . In the second phase of the study the amount of rye bread was doubled providing 18.6g/d fiber and in the active group 4g/d plant sterols . Compliance was monitored utilizing 3-day food diaries and a novel rye fiber-derived biomarker in plasma . Intake of rye bread enriched with 2g/d of plant sterols during two weeks reduced significantly serum total and LDL cholesterol , apoB/apoA1 and total cholesterol/HDL cholesterol ratios by 5.1 % , 8.1 % , 8.3 % and 7.2 % , respectively , compared to controls . Correspondingly , the following two-week treatment with 4g/d of plant sterols result ed in 6.5 % , 10.4 % , 5.5 % and 3.7 % difference compared to controls , being most pronounced for LDL ( 0.33 mmol/L ) . The treatments did not affect lipophilic (pro)vitamin levels . CONCLUSION Rye bread enriched with 2 - 4g/d of nonesterified plant sterols beneficially modifies cardiovascular lipid risk factors in normocholesterolemic subjects compared to controls BACKGROUND Whole-grain cereal foods including rye have been identified as providing significant health benefits that do not occur when refined-cereal foods are ingested . OBJECTIVES Foods ( 90 g ) containing whole-grain rye flour and whole-grain wheat flour were compared with low-fiber refined-cereal foods for their effects on markers of bowel health and the metabolic markers insulin and glucose . DESIGN Three 4-wk interventions were undertaken in a r and omized crossover design with 28 overweight men aged 40 - 65 y who had no history of bowel disease . Against a background intake of 14 g dietary fiber ( DF ) , the men were fed low-fiber cereal grain foods providing 5 g DF for a total of 19 g DF/d . High-fiber wheat foods provided 18 g DF , and high-fiber rye foods provided 18 g DF , both giving a total of 32 g DF/d . Fecal sample s ( 48-h ) and fasting and postpr and ial blood sample s were collected at the end of each period and assayed . RESULTS Both high-fiber rye and wheat foods increased fecal output by 33 - 36 % ( P = 0.004 ) and reduced fecal beta-glucuronidase activity by 29 % ( P = 0.027 ) . Postpr and ial plasma insulin was decreased by 46 - 49 % ( P = 0.0001 ) and postpr and ial plasma glucose by 16 - 19 % ( P = 0.0005 ) . Rye foods were associated with significantly ( P = 0.0001 ) increased plasma enterolactone ( 47 % and 71 % ) and fecal butyrate ( 26 % and 36 % ) , relative to wheat and low-fiber options , respectively . CONCLUSIONS High-fiber rye and wheat food consumption improved several markers of bowel and metabolic health relative to that of low-fiber food . Fiber from rye appears more effective than that from wheat in overall improvement of biomarkers of bowel health OBJECTIVE Weight loss and consumption of viscous fibers both lower low-density lipoprotein ( LDL ) cholesterol levels . We evaluated whether or not a whole-grain , ready-to-eat ( RTE ) oat cereal containing viscous fiber , as part of a dietary program for weight loss , lowers LDL cholesterol levels and improves other cardiovascular disease risk markers more than a dietary program alone . DESIGN R and omized , parallel-arm , controlled trial . SUBJECTS/ SETTING Free-living , overweight and obese adults ( N=204 , body mass index 25 to 45 ) with baseline LDL cholesterol levels 130 to 200 mg/dL ( 3.4 to 5.2 mmol/L ) were r and omized ; 144 were included in the main analysis of participants who completed the trial without significant protocol violations . INTERVENTION Two portions per day of whole-grain RTE oat cereal ( 3 g/day oat b-glucan ) or energy-matched low-fiber foods ( control ) , as part of a reduced energy ( approximately 500 kcal/day deficit ) dietary program that encouraged limiting consumption of foods high in energy and fat , portion control , and regular physical activity . MAIN OUTCOME MEASURES Fasting lipoprotein levels , waist circumference , triceps skinfold thickness , and body weight were measured at baseline and weeks 4 , 8 , 10 , and 12 . RESULTS LDL cholesterol level was reduced significantly more with whole-grain RTE oat cereal vs control ( -8.7+/-1.0 vs -4.3+/-1.1 % , P=0.005 ) . Total cholesterol ( -5.4+/-0.8 vs -2.9+/-0.9 % , P=0.038 ) and non-high-density lipoprotein-cholesterol ( -6.3+/-1.0 vs -3.3+/-1.1 % , P=0.046 ) were also lowered significantly more with whole-grain RTE oat cereal , whereas high-density lipoprotein and triglyceride responses did not differ between groups . Weight loss was not different between groups ( -2.2+/-0.3 vs -1.7+/-0.3 kg , P=0.325 ) , but waist circumference decreased more ( -3.3+/-0.4 vs -1.9+/-0.4 cm , P=0.012 ) with whole-grain RTE oat cereal . Larger reductions in LDL , total , and non-high-density lipoprotein cholesterol levels and waist circumference were evident as early as week 4 in the whole-grain RTE oat cereal group . CONCLUSIONS Consumption of a whole-grain RTE oat cereal as part of a dietary program for weight loss had favorable effects on fasting lipid levels and waist circumference Objective : To investigate the effect of bread formulated with 6 g of β-glucan ( oat soluble fiber ) on serum lipids in overweight normotensive subjects with mild to moderate hypercholesterolemia . Design : Thirty-eight male subjects [ mean age 59.8 ± 0.6 yr , mean body mass index ( BMI ) 28.3 ± 0.6 kg/m2 ] who were eligible for the study ate an isocaloric diet for a 1-week period . They were then divided into 2 groups : group A ( n = 19 ) , who were maintained on American Heart Association ( AHA ) Step II diet , including whole wheat bread , and group B ( n = 19 ) , who were maintained on AHA Step II diet containing high levels of monounsaturated fatty acids plus bread containing 6 g of β-glucan ( Nutrim-OB ) for 8 weeks . Plasma lipids and glucose were measured at baseline and after weeks 8 in all subjects . All subjects were advised to walk for 60 minutes every day . Results : There was a significant increase ( ↑27.8 % ) in plasma high density lipoprotein ( HDL ) cholesterol in the β-glucan group ( group A ) from 39.4 ± 2.0 to 49.5 ± 2.1 mg/dL ( P < 0.001 ) , but there was no change in group B. There was a significant reduction in total cholesterol in the 2 groups to approximately the same extent : group A , from 232.8 ± 2.7 mg/dL to 202.7 ± 6.7 mg/dL ; P < 0.001 ; and group B , from 231.8 ± 4.3 mg/dL to 194.2 ± 4.3 mg dL ; P < 0.001 . Plasma low density lipoprotein ( LDL ) cholesterol also decreased significantly in the two groups : group A , from 160.3 ± 2.8 mg/dL to 133.2 ± 5.4 mg/dL ; P < 0.001 ; group B , from 167.9 ± 4.3 mg/dL to 120.9 ± 4.3 mg/dL ; P < 0.001 ; however , the β-glucan fortified diet was significantly more effective ( ↓27.3 % vs. ↓16.8 % ; P < 0.04 ) . There was a small and insignificant reduction in plasma very LDL ( VLDL ) cholesterol and triglycerides in the two groups . Similarly , non-HDL cholesterol levels were also decreased , with β-glucan diet producing significantly higher effect ( ↓24.5 % vs. ↓16.1 % ; P < 0.04 ) . The β-glucan diet also produced higher reduction in total cholesterol/HDL cholesterol ratio ( ↓33.3 % vs. ↓8.4 % ; P < 0.003 ) and LDL cholesterol/HDL cholesterol ratio ( ↓42.1 % vs. ↓13.3 % ; P < 0.001 ) than the diet without β-glucan . The β-glucan diet also decreased fasting plasma glucose ( P < 0.4 ) , whereas the other diet had no effect . Interestingly , both diets reduced body weight and BMI significantly , with β-glucan diet having a greater effect . Conclusions : Six grams of β-glucan from oats added to the AHA Step II diet and moderate physical activity improved lipid profile and caused a decrease in weight and , thus , reduced the risk of cardiovascular events in overweight male individuals with mild to moderate hypercholesterolemia . The diet with added β-glucan was well accepted and tolerated Background / Aims : To investigate whether a daily intake of a nutrient-balanced ready meal containing 4 g of oat β-glucans lowers total cholesterol ( T-C ) and low-density-lipoprotein cholesterol ( LDL-C ) in hyperlipidemic subjects and to evaluate its effect on postpr and ial glucose and insulin concentrations . Methods : A parallel , placebo-controlled trial was carried out in 43 healthy men and women with elevated serum cholesterol levels . During the 3-week run-in period , all subjects consumed daily a ready-meal soup , low in energy and fat and high in fiber but without oat β-glucans . Subjects were then r and omly assigned for the following 5-week intervention period to either continue consumption of the control soup or an equal soup supplemented with β-glucan . Results : Consumption of the β-glucan-enriched ready meal decreased T-C ( 0.22 ± 0.41 mmol/l ) and LDL-C ( 0.16 ± 0.36 mmol/l ) , but the reductions were not significantly lower compared with control . After a meal with β-glucan soup , neither postpr and ial glucose nor insulin concentrations were significantly different from those after a control soup . Conclusion : A daily dose of 4 g of oat β-glucans incorporated into a healthy ready meal did not significantly lower T-C and LDL-C compared with an equal ready meal without β-glucans . Thus , if a food product fulfils general healthy dietary recommendations it may not necessarily be a c and i date for supplementation with β-glucans
Conclusions : Pooled analyses show that barley β-glucan has a lowering effect on LDL-C and non-HDL-C. Inclusion of barley-containing foods may be a strategy for achieving targets in CVD risk reduction
Background / Objectives : There has been recent interest in barley as a therapeutic food owing to its high content of beta-glucan ( β-glucan ) , a viscous soluble fiber recognized for its cholesterol-lowering properties .
The objective of this study was to conduct a systematic review and meta- analysis of r and omized controlled trials ( RCTs ) investigating the cholesterol-lowering potential of barley β-glucan on low-density lipoprotein cholesterol ( LDL-C ) , non-high-density lipoprotein cholesterol ( non-HDL-C ) and apolipoprotein B ( apoB ) for cardiovascular disease ( CVD ) risk reduction .