Effects of Barley β-Glucan on Insulin Sensitivity
Author Information
Author(s): Harold Bays, Joy L. Frestedt, Margie Bell, Carolyn Williams, Lore Kolberg, Wade Schmelzer, James W. Anderson
Primary Institution: Louisville Metabolic & Atherosclerosis Research Center
Hypothesis
Does reduced viscosity barley β-glucan improve insulin sensitivity in individuals at risk for diabetes mellitus?
Conclusion
The study found that consuming 6 g/d of barley β-glucan for 12 weeks may improve insulin sensitivity in hyperglycemic individuals without prior diabetes diagnosis.
Supporting Evidence
- 3 g/d of BBG significantly reduced glucose iAUC during OGTT.
- 6 g/d of BBG significantly reduced fasting insulin and HOMA-IR.
- Subjects maintained body weight throughout the study.
Takeaway
Drinking a special barley drink can help people who are at risk for diabetes to use insulin better, which is good for their health.
Methodology
This was a randomized, double-blind, placebo-controlled trial with 50 healthy subjects who consumed either a placebo or barley β-glucan for 12 weeks.
Potential Biases
Potential biases related to self-reported dietary compliance and the small sample size.
Limitations
The sample size was relatively small, and the study duration may not capture long-term effects.
Participant Demographics
68% women, mean age 56 years, BMI 32 kg/m2, predominantly white (88%) and 12% African American.
Statistical Information
P-Value
0.008
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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