Barley beta-glucan, contained in NutraStat Beta-glucan Fiber, is a source of dietary fiber that helps to support and maintain a healthy digestive system. Barley beta-glucan has shown in vivo effects on intestinal microbiota, leading to an increased level of short chain fatty acids (SCFA) and beneficial bacterial population such as lactic acid bacteria (LAB). LAB possess potential health benefits such as control of intestinal infections and improved digestion of lactose. In terms of satiety, research has shown that the consumption of barley beta-glucan increases the viscosity of the digesta. Higher viscosity delays gastric emptying and slows the metabolism and absorption of nutrients, more precisely glucose, due to reduced enzymatic activity and mucosal absorption, leading to early satiety sensations.

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15. Vitaglione P, Lumaga RB, Montagnese C, Messia MC, Marconi E, Scalfi L. (2010). Satiating effect of a barley beta-glucan-enriched snack. Journal of the American College of Nutrition, 29(2):113–121.
    
    
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Scientific studies have demonstrated that a daily intake of a minimum of 3 grams of barley beta-glucan, the active ingredient found in NutraStat Beta-glucan Fiber, helps to reduce total cholesterol and low-density lipoprotein cholesterol (LDL-cholesterol). These biomarkers are recognized as risk factors for the development of coronary heart disease. Studies including over 1000 subjects normo- and hypercholesterolaemic have shown that barley beta-glucan lowered total and LDL-cholesterol concentrations by ~0.32 mmol/L and ~0.27 mmol/L, respectively between 4 and 12 weeks. HDL-cholesterol concentrations were not affected.

1. AbuMweis SS, Jew S and Ames NP. (2010). Beta-glucan from barley and its lipid lowering capacity: a meta-analysis of randomized, controlled trials. European Journal of Clinical Nutrition, 64, 1472-1480.

2. Behall KM, Scholfield DJ, Hallfrisch J. (2004a). Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. The American Journal of Clinical Nutrition, 80, 1185-1193.

3. Behall KM, Scholfield DJ, Hallfrisch J. (2004b). Lipids significantly reduced by diets containing barley in moderately hypercholesterolemic men. The Journal of the American College of Nutrition, 23, 55-62.

4. Bourdon I, Yokoyama W, Davis P, Hudson C, Backus R, Richter D, Knuckles B, Schneeman B. (1999). Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan. American Journal of Clinical Nutrition, 69(1):55–63.

4. Keenan JM, Goulson M, Shamliyan T, Knutson N, Kolberg L, Curry L. (2007). The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women. British Journal of Nutrition, 97(6):1162-1168.

5. Li J, Kaneko T, Qin LQ, Wang J, Wang Y. (2003). Effects of barley intake on glucose tolerance, lipid metabolism, and bowel function in women. Nutrition, 19(11-12):926-929.

6. Newman RK, Lewis SE, Newman CW, Boik RJ, Ramage RT. (1989). Hypocholesterolemic effect of barley foods on healthy men. Nutrition reports international, 39, 749-760.

7. McIntosh GH, Whyte J, MvArthur R, Nestel PJ. (1991). Barley and wheat foods: Influence on plasma cholesterol concentrations in hypercholesterolemic men. The American Journal of Clinical Nutrition, 53, 1205-1209.

8. Narain JP, Shukla K, Bijlani RL, Kochhar KP, Karmarkar MG, Bala S, Srivastava LM, Reddy KS. (1992). Metabolic responses to a four-week barley supplement. International Journal of Food Sciences and Nutrition. 43:41-46.

9. Rondanelli M, Opizzi A, Monteferrario F, Klersy C, Cazzola R, Cestaro B. (2011). Beta-glucan- or rice bran-enriched foods: a comparative crossover clinical trial on lipidic pattern in mildly hypercholesterolemic men. European Journal of Clinical Nutrition. 65(7):864-71.

10. Sima P, Vannucci L, and Vetvicka V. (2018). β-glucans and cholesterol (Review). International Journal of Molecular Medicine, 41(4): 1799–1808.

11. Shimizu C, Kihara M, Aoe S, Araki S, Ito K, Hayashi K, Watari J, Sakata Y, Ikegami S. (2008). Effect of high β-glucan barley on serum cholesterol concentrations and visceral fat area in Japanese men – a randomized, double-blinded, placebo-controlled trial. Plant Foods for Human Nutrition, 63, 21-25.

12. Talati R, Baker WL, Pabilonia MS, White CM and Coleman CI. (2009). The Effects of Barley-Derived Soluble Fiber on Serum Lipids. Annals of Family Medicine, 7, 157-163.

Barley beta-glucan, the active ingredient found in NutraStat Beta-glucan Fiber, decreases postprandial glycemic responses, without disproportionally increasing post-prandial insulinemic responses, at doses of at least 4 g per 30 g of available carbohydrates. Studies including type 2 diabetic men have shown that the intake of a low-glycemic index breakfast containing a modest amount (3 g) of beta-glucan for 4 weeks allows good glycemic control. Diets high in barley beta-glucan can benefit patients with diabetes and individuals predisposed to metabolic disease.

1. Alminger M, Eklund-Jonsson C. (2008). Whole-grain cereal products based on a high-fiber barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans. European Journal of Nutrition, 47(6):294–300.

2. Battilana P, Ornstein K, Minehira K, Schwarz JM, Acheson K, Schneiter P, Burri J, Jequier E and Tappy L. (2001). Mechanisms of action of beta-glucan in postprandial glucose metabolism in healthy men. European Journal of Clinical Nutrition, 55, 327-333.

3. Bays H, Frestedt JL, Bell M, Williams C, Kolberg L, Schmelzer W, Anderson JW. (2011). Reduced viscosity Barley B-Glucan versus placebo: a randomized controlled trial of the effects on insulin sensitivity for individuals at risk for diabetes mellitus. Nutrition Metabolism, 16:8:58.

4. Behall KM, Scholfield DJ and Hallfrisch J. (2005). Comparison of hormone and glucose responses of overweight women to barley and oats. Journal of the American College of Nutrition, 24, 182-188.

5. Bourdon I, Yokoyama W, Davis P, Hudson C, Backus R, Richter D, Knuckles B, Schneeman B. (1999). Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with β-glucan. American Journal of Clinical Nutrition, 69(1):55–63.

6. Cavallero A, Empilli S, Brighenti F, Stanca AM. (2002). High (1→3,1→4)-β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of Cereal Science, 36(1):59–66.

7. Casiraghi MC, Garsetti M, Testolin G, Brighenti F. (2006). Post-prandial responses to cereal products enriched with barley beta-glucan. The Journal of the American College of Nutrition, 25(4):313-20.

8. Hinata M, Ono M, Midorikawa S, Nakanishi K. (2007). Metabolic improvement of male prisoners with type 2 diabetes in Fukushima Prison, Japan. Diabetes Research and Clinical Practice, 77: 327–332.

9. Kabir M, Oppert JM, Vidal H, Bruzzo F, Fiquet C, Wursch P, Slama G, Rizkalla SW. (2002). Four-week low-glycemic index breakfast with a modest amount of soluble fibers in type 2 diabetic men. Metabolism, 51(7):819-826.

10. Kim H, Stote KS, Behall KM, Spears K, Vinyard B, Conway JM. (2009). Glucose and insulin responses to whole grain breakfasts varying in soluble fiber, beta-glucan: a dose response study in obese women with increased risk for insulin resistance. European Journal of Nutrition. 48(3):170-5.

11. Liljeberg HG, Granfeldt YE and Bjorck IM. (1996). Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. Journal of Nutrition, 126, 458-466.

12. Narain JP, Shukla K, Bijlani RL, Kochhar KP, Karmarkar MG, Bala S, Srivastava LM, Reddy KS. (1992). Metabolic responses to a four-week barley supplement. International Journal of Food Sciences and Nutrition. 43:41-46.

13. Östman E, Rossi E, Larsson H, Brighenti F and Bjorck I. (2006). Glucose and insulin responses in healthy men to barley bread with different levels of (1→3;1 →4)-β-glucans; predictions using fluidity measurements of in vitro enzyme digests. Journal of Cereal Science, 43, 230-236.

14. Pins, J and Kaur H. (2006). A review of the effects of barley beta-glucan on cardiovascular and diabetic risk. Cereal Foods World, 51, 1-11.

15. Tappy L, Gugolz E and Wursch P. (1996). Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects. Diabetes Care, 19, 831-834.

16. Tosh SM. (2013). Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products. European Journal of Clinical Nutrition – Nature 67: 310–317.

17. Wursch P and Pi-Sunyer FX. (1997). The role of viscous soluble fiber in the metabolic control of diabetes. A review with special emphasis on cereals rich in beta-glucan. Diabetes Care, 20, 1774- 1780.

18. Yokoyama WH, Hudson CA, Knucles BE, Chiu MCM, Sayre RN, Turnlund JR and Schneeman BO. (1997). Effect of barley β-glucan in durum wheat pasta on human glycemic response. Cereal Chemistry, 74, 293-296.