Lower Cholesterol: Eat More Barley

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Lower Cholesterol: Eat More Barley

Mar 20, 2005 14:29 PST

 

 

 

By Darin Ingels, ND, MT (ASCP)

 

Healthnotes Newswire (January 27, 2005)—Adding barley to a healthful

diet may lower adults’ cholesterol levels, according to the American

Journal of Clinical Nutrition (2004;80:1185–93). The findings of the new

study suggest that making a minor change to the diet could significantly

reduce heart attack and stroke risk.

 

In the new study, 25 adults with elevated total cholesterol

(hypercholesterolemia) were placed on controlled diets designed to

maintain their weight and to comply with the National Cholesterol

Education Program Step 1 Diet, which is moderately low in total fat,

saturated fat, and cholesterol. After 19 weeks on the controlled diet,

participants supplemented with barley products containing low (0 grams),

medium (3 grams), or high (6 grams) amounts of beta-glucan (a type of

fiber) per day, although the total amount of fiber was the same with

each diet. The type and amount of barley was adjusted with each diet

regimen to achieve the differing amounts of beta-glucan. Each treatment

diet was followed for five weeks. Total cholesterol, HDL (“good”)

cholesterol, LDL (“bad”) cholesterol, and triglycerides were measured

before the controlled diet and then weekly during each treatment phase.

 

Compared with pretreatment levels, total cholesterol was respectively

reduced by 4%, 9%, and 10% after consuming the low-, medium-, and

high-beta-glucan diets. The most significant decrease in cholesterol was

observed after the fourth week of each treatment period, suggesting it

may take several weeks of supplementing with barley products to see this

effect. The high-beta-glucan diet led to a 17% decrease in LDL

cholesterol. LDL cholesterol also went down during the other treatment

diets, but not to the same extent. A small but significant decrease was

seen in HDL cholesterol after each treatment phase; however, LDL

cholesterol dropped by a greater percentage, suggesting an overall

improvement in heart disease risk. No significant change in

triglycerides was observed after any of the treatment periods.

 

Dietary fiber is a food component that does not break down in the

stomach or intestines and therefore does not get absorbed into the body;

soluble fiber forms a gel when mixed with liquid, helping to produce

softer stool. One study showed that for every 1 gram of soluble fiber

consumed per day, total and LDL cholesterol decreased by 1.55 mg/dl.

This means that consuming a diet high in soluble fiber can have a

clinically important effect on serum cholesterol levels. However, most

Americans do not consume adequate amounts of fiber and do not meet the

daily requirement of 25 grams per day of total fiber in which about

one-third is in the form of soluble fiber. Eating more foods high in

soluble fiber or taking fiber supplements (such as psyllium) may

eliminate the need for cholesterol-lowering medications in those with

mild to moderate hypercholesterolemia and could reduce the risk of

developing heart disease.

 

Good sources of soluble fiber include barley, oatmeal, oat bran, beans,

psyllium, and some fruits, such as prunes, grapefruit, apples, and

pears.

 

Darin Ingels, ND, MT (ASCP), received his bachelor’s degree from Purdue

University and his Doctorate of Naturopathic Medicine from Bastyr

University in Kenmore, WA. Dr. Ingels is the author of The Natural

Pharmacist: Lowering Cholesterol (Prima, 1999) and Natural Treatments

for High Cholesterol (Prima, 2000). He currently is in private practice

at New England Family Health Associates located in Southport, CT, where

he specializes in environmental medicine and allergies. Dr. Ingels is a

regular contributor to Healthnotes and Healthnotes Newswire.

 

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