Nutritional Benefits of Barley

Barley foods, like oat products, are an excellent source of

beta-glucan soluble fiber. The beta-glucan content of
whole-grain barley is equivalent to or greater than that
found in whole-grain oats (Table 1). In a weight-forweight comparison, whole-grain barley is lower in fat,
protein and calories, and higher in total dietary fiber than
whole-grain oats (Table 1). Consumption of whole-grain
barley products is consistent with the 2005 Dietary
Guidelines for Americans that recommend eating at least
three servings of whole grains daily. A comprehensive
review of the scientific evidence suggests that increasing
whole-grain consumption can reduce the risk of coronary
heart disease and diabetes, and can help with weight
maintenance.1

Table 1. Macronutrient Comparison

of Barley and Oat Whole Grains*
Barley

Oats

(per 100g)

(per 100g)

354

389

Protein (g)

12.48

16.89

Fat (g)

2.30

6.9

Total Carbohydrate (g)

73.48

66.27

Total Dietary Fiber (g)

17.3

Nutrient
Calories (Kcal)

Beta-Glucan (g)

4.3-5.5

10.6
2

2.2-6.63

*All data, except beta-glucan, are from USDA National Nutrient Database for Standard
Reference, Release 17 - http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl.
2 Range specified is for common North American varieties. Some varieties such as waxy hulless
cultivars not included in this range, can have beta-glucan contents ranging from 5.1 to 16.6%.
3 Range specified for U.S. oats; Average content is 4.2%.

Reducing Risk of CHD and

Elevated Blood Cholesterol
Levels in the U.S.
Coronary heart disease (CHD) continues to have a significant impact on the morbidity and mortality of the

adult American population. For more than 50 years,

CHD has been the leading cause of death in the United
States and is responsible for as many as one in five
deaths.4 Elevated total and LDL blood cholesterol are
major modifiable risk factors for CHD. When total cholesterol exceeds 200 mg/dl and LDL cholesterol rises
above 130 mg/dl, the risk for developing CHD increases significantly. About 51% of the U.S. population has
a total cholesterol of 200 mg/dl or higher, and about
46% has an elevated LDL cholesterol of 130 mg/dl or
higher.4 Dietary modifications to lower high blood cholesterol including reduced intakes of saturated fat, total
fat and cholesterol are recommended by the National
Cholesterol Education Program (NCEP).5 The inclusion of viscous soluble fiber from grains is also recommended by the NCEP to enhance blood cholesterol
reduction.5

FDA Approved CHD Risk

Reduction Health Claim for
Beta-Glucan Soluble Fiber
from Barley
The Food and Drug Administration (FDA) recognizes
that certain food sources of soluble fiber can reduce the
risk of CHD based on their effects on total and LDL
blood cholesterol. In 1997, FDA authorized CHD risk
reduction health claims for beta-glucan soluble fiber
from whole oats, oat bran, and whole oat flour, followed by approval of a similar claim for an oat extract
(oatrim) containing up to 10% beta-glucan in 2003.6-9
Most recently a health claim petition for CHD and
beta-glucan soluble fiber (from dehulled or hulless
whole or pearl barley, barley flakes, barley grits, barley
meal, barley flour, barley bran, and beta-glucan
enriched barley meal or flour) was submitted by the
National Barley Foods Council and is likely to be
authorized by FDA in the upcoming months.

Reducing Blood
Cholesterol with Barley
Results from published clinical studies have shown a
consistent reduction in total and LDL cholesterol with
no change in HDL cholesterol in subjects with elevated
serum cholesterol levels who included beta-glucan
containing barley products in their diets. Two randomized controlled studies have examined the effect of barley
consumption after subjects were stabilized on a baseline
low-fat diet.10,11 In the first study, 18 moderately hypercholesterolemic men consumed a NCEP Step 1 diet for
2 weeks, then followed each of 3 successive diets containing varying levels of barley soluble fiber (BSF): low BSF
(< 0.4 g, control), mid BSF (3 g), and high BSF (6 g)
for 5 weeks each.10 Subjects ate barley as a hot cereal, in
pancakes, granola, pilafs, muffins, cakes, and cookies
prepared from a combination of pearl barley, pearl barley
flakes and pearl barley flour. During the high BSF phase,
total cholesterol and LDL cholesterol were significantly
reduced by 8.8% (p < 0.05) and 11% (p < 0.05), respectively, compared to when subjects consumed the low BSF
control diet.
The second investigation by Behall et al utilized the same
design and protocol as the first, but was conducted in
18 pre- and postmenopausal women and 7 men who
were mildly to moderately hypercholesterolemic.11 Total
and LDL cholesterol were significantly reduced in subjects consuming both the mid (3 g) and high (6 g) BSF
diets compared to those consuming the low beta-glucan
control diet. The mid BSF diet lowered total cholesterol
by 4.9% (p < 0.05) and LDL by 6.5% (p < 0.05);
the high BSF diet lowered total cholesterol by 5.8%
(p < 0.05) and LDL cholesterol by 8.4% (p < 0.05).
Two studies have examined the effect of barley consumption in subjects eating their usual diet. McIntosh et al
conducted a randomized crossover study in 21 hypercholesterolemic men who consumed barley or wheat (control)
based foods for 4 weeks.12 The barley foods provided 8 g
of barley beta-glucan daily and included bread, muesli,
spaghetti, and biscuits made from barley bran and barley
flakes. Total and LDL cholesterol were lowered by 6%
(p < 0.05) and 7% (p < 0.02), respectively, in subjects
eating barley foods compared to wheat foods.
In another study, 22 hypercholesterolemic subjects were
fed barley or oat-based foods for 6 weeks.13 Barley and

oat flours were used in weight equivalent amounts in

breakfast cereal, bran muffins, and flatbread recipes.
Compared to baseline levels, both the barley and oat
diets lowered total cholesterol by about 4.7%. LDL cholesterol was reduced by 13.9% in subjects fed the barley
diet and by 7% in those fed the oat diet. Statistical values
were not reported in this study but the researchers noted
there was no significant difference in response between
the barley and oat groups. The beta-glucan contents of
the two diets were also not reported, but total dietary
fiber intake of the barley diet was significantly higher
(40 g) than for the oat diet (27 g).
Overall, the clinical data indicates that a minimum of 3 g
of beta-glucan from specified barley products is effective
in lowering elevated cholesterol. This observation is consistent with data from oat studies that indicate 3 g of
beta-glucan from specified oat products is the minimum
effective dose in lowering blood cholesterol.

Reducing Blood
Glucose with Barley
The incidence of type 2 diabetes is rising rapidly in the
U.S. and in many areas of the world.14 According to the
Centers for Disease Control and Prevention, more than
18 million Americans have this disease.15 Diabetes is a
primary risk factor for CHD, blindness, end-stage renal
disease, and lower-limb amputations.15 Aging and genetics
play key roles in the development of diabetes, but rising
rates of obesity, physical inactivity, and an unhealthy
diet are also associated with the dramatic increase in this
condition.16-18 Yet, certain dietary practices may provide
protection. Several large-scale, prospective epidemiologic
studies suggest that whole grains and cereal-fiber containing products may reduce the risk of developing type 2
diabetes.19-24 The epidemiologic findings have been supported by clinical studies in which the intake of wholegrains and cereal-fiber containing foods have had favorable effects on intermediate markers for diabetes, namely
blood glucose and insulin levels in non-diabetics and
diabetics.25,26
To date, only one published study has evaluated the
effect of chronic barley consumption in type 2 diabetics.27 Subjects consumed a barley bread providing 5.2 g
of beta-glucan, or a control white bread for 12 weeks.
During the barley phase, mean blood glucose responses
were reduced and mean insulin responses were elevated

which required some subjects to lower their doses of oral

hypoglycemics. Not only did barley bread products
improve glycemic response, but they were well accepted
by type 2 diabetics. Results are hopeful, yet additional
research is necessary to confirm these findings.

Increasing Satiety with Barley

Over the last decade there has been a dramatic rise
in obesity in both American adults and children.28,29
Increasing obesity is associated with the increased prevalence of related co-morbidities including type 2 diabetes,
hypertension, CHD, osteoarthritis, respiratory problems,
and some cancers.30 Since high-fiber foods induce a
greater feeling of satiety than refined, low-fiber foods, it
is suggested that high-fiber foods can be useful tools for
weight loss and weight maintenance.1,31
Barley products are high-fiber, low-fat foods that appear
to promote satiety. When the satiety values of four barleybased breakfasts were compared to white bread, it was
observed that the barley breakfast with the highest betaglucan and dietary fiber content received the highest
satiety score (p < 0.05).32 In another study, a group of
diabetics rated the satiety of whole-grain barley bread,
pearled barley bread, and white bread.33 The highest satiety
rating was awarded to the whole-grain barley bread,
which contained the highest amount of dietary fiber per
serving. Additional research is required to clarify other
factors such as food form, food preparation, and flavor
that may interfere with favorable satiety perception.

Conclusions
Barley foods are healthful additions to the diet. Most
barley ingredients are whole-grain, low fat, and high in
fiber, which make them ideal choices for individuals
following the recommendations of the 2005 Dietary
Guidelines for Americans. Barley foods have many
health-enhancing attributes, in addition to providing
sound nutrition. Their beta-glucan soluble fiber content
confers barley products with cholesterol-lowering properties similar to oats. Emerging data also suggest benefits
beyond cholesterol reduction, including lowered postprandial blood glucose and insulin levels, and an increased
feeling of satiety following barley consumption.

References
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States Department of Agriculture. Dietary Guidelines for Americans
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