Barley for Food and Health: Science, Technology, and Products

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BARLEY AND HEART DISEASE 181 a subsequent study with 22 hypercholesterolemic individuals, this same research group compared muffins, flatbread, nugget cereal, and cookies made with barley or oat flour. For both oat and barley foods, there was significant reduction in serum total and LDL cholesterol from base levels, with no difference between the two groups. The latter study (Newman et al. 1989b) clearly demonstrated that barley is equivalent to oats in lowering cholesterol. McIntosh et al. (1991) conducted a crossover study of 21 hypercholesterolemic men, in which bread, muesli, spaghetti, and biscuits made from either barley or wheat were consumed for four weeks. Total plasma cholesterol and LDL cholesterol were lowered significantly in subjects who consumed barley products compared to wheat products. A remarkable study from Japan (Ikegami et al. 1996) demonstrated a strategy for dietary variation to increase soluble fiber intake in a large population. This research combined cooked white rice and pearled barley in a 50 : 50 mix which was consumed by 20 hypercholesterolemic men at each meal for four weeks. Because rice is a staple food in Japan, subjects were provided convenient packages of the precooked barley–rice blend, to be microwaved and consumed with meals instead of their customary plain white rice. The researchers reported a significant drop in total and LDL cholesterol from baseline levels. A second phase of this study involved female subjects, and comparable results were achieved. In a similar study conducted later in Japan (Li et al. 2003b), 10 women subjects consumed either 100% rice or 30% barley with 70% rice three times daily for four weeks. The barley intake reduced plasma total and LDL cholesterol significantly. A third study from Japan conducted by Shimizu et al. (2007) investigated whether pearled barley as an alternative to rice would reduce visceral body fat as well as reduce LDL and total cholesterol in 44 hypercholesterolemic men. The pearl barley intake reduced cholesterol significantly in subjects consuming barley, and there were also reduced waist measurements and reduced visceral fat stores as measured by CT scans, all positive factors for prevention of heart disease. Behall et al. (2004a) of the USDA Agricultural Research Service conducted a study on hypercholesterolemic men. Subjects were fed the American Heart Association step l diet (AHA 1988) for two weeks, followed by the same diet with 20% of the energy replaced by either (1) brown rice/whole wheat, (2) 1 2 barley and 1 2 brown rice/whole wheat, or (3) barley, for five weeks. Total dietary fiber in the diets was 27 to 33%, and added soluble fiber from the barley variedfrom0.4g(low)to3g(medium)to6g(high).Comparedwithprestudy baseline levels, total cholesterol and LDL cholesterol were significantly lower in subjects after all levels of added soluble fiber. The percent of cholesterol reduction followed a dose–response pattern, with maximum reductions of 20% for total cholesterol and 24% for LDL cholesterol. Serum triglycerides were lowered as well, and HDL cholesterol was increased, providing an additional health risk advantage for subjects. These researchers also measured lipid subclass fractions in plasma of experimental subjects. The size and density of LDL particles have been implicated as risk factors for heart disease (Freedman et al. 1998). Increased risk has been associated with a gender-related predominance of small, dense LDL
182 HEALTH BENEFITS OF BARLEY FOODS particles. In the present study, the mean number of LDL particles decreased after all experimental diets, and the greatest decrease occurred after the high-soluble fiber diet. This same research group conducted a similar study with hypercholesterolemic men and women, both pre- and postmenopausal, who consumed barley (Behall et al. 2004b). Diets in this second study were calculated on the basis of β-glucan levels, containing 0, 3, and 6 g per day from barley foods. After five weeks cholesterol was significantly lower in subjects when the diet contained 3 or 6gofβ-glucan, and the greatest change occurred in the men and postmenopausal women. Contrary to the previous experiment, HDL cholesterol and triglycerides did not differ in subjects consuming any level of β-glucan. In this study, LDL particle size significantly decreased when all whole grains were incorporated into the diets. The authors concluded that the barley diets were effective in lowering heart disease risk. Another group (Lia et al. 1995) provided bread made with β-glucan-rich barley to ileostomy subjects and reported increased cholesterol and bile acid excretion in correlation with lowered blood cholesterol. Jenkins et al. (2005) compared cholesterol-lowering foods, including barley, with a statin in 34 hyperlipidemic patients and reported no significant difference in lowering LDL cholesterol between treatments. Statins act by inhibiting the action of the rate-limiting enzyme of cholesterol synthesis, HMG-CoA reductase, in the liver. For patients who cannot or desire not to take statins, this study represents dietary modification as an alternative method of controlling serum cholesterol. Spent brewers’ grain, also referred to as barley bran flour, has been tested as a hypocholesterolemic ingredient (Chaudhary and Weber 1990). Lupton et al. (1994) supplemented diets of 79 hypercholesterolemic subjects with either 30 g per day of barley bran flour or 3 g per day of barley oil. Both supplements significantly decreased total and LDL cholesterol after 30 days. In that study, the barley oil treatment effect was attributed to tocotrienol content rather than β-glucan. Zhang et al. (1991) studied individuals with ileostomies who were given high-fiber diets containing spent brewers’ grain. Subjects had increased excretion of cholesterol concurrent with lowered serum LDL cholesterol. Extracted β-Glucan as a Food Additive The concept of utilizing extracted, concentrated oat or barley β-glucan as an additive to foods to produce a health benefit without the total bulk and calories of the original grain has been pursued. Brennan and Cleary (2005) published an exhaustive review on the potential of cereal β-glucans as functional food ingredients, which stressed the necessity of optimal extraction procedures to assure consistent efficacy of products in which the β-glucan is incorporated. Poppitt (2007) reiterated the need for caution in assuming that β-glucan extracts are always effective in lowering cholesterol. In human studies of barley β-glucan efficacy, whether whole grain, milling fractions, or extracted β-glucan preparations are used, there can be inconsistencies in results. The original variety of barley used, the processing and analytical techniques used, and the preparation
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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4 Barley: Genetics and Nutrient Com
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58 BARLEY: GENETICS AND NUTRIENT CO
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96 BARLEY PROCESSING: METHODS AND P
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98 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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Page 147 and 148: 130 BARLEY PROCESSING: METHODS AND
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Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
Page 161 and 162: 7 Barley Food Product Research and
Page 163 and 164: 146 BARLEY FOOD PRODUCT RESEARCH AN
Page 195 and 196: 8 Health Benefits of Barley Foods I
Page 197: 180 HEALTH BENEFITS OF BARLEY FOODS
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Page 221 and 222: 9 Current Status of Global Barley P
Page 223 and 224: 206 CURRENT STATUS OF GLOBAL BARLEY
Page 225 and 226: 208 CURRENT STATUS OF GLOBAL BARLEY
Page 227 and 228: 10 Barley Foods: Selected Tradition
Page 229 and 230: 212 BARLEY FOODS: SELECTED TRADITIO
Page 242 and 243: APPENDIX 1 Glossary: Botany and Pla
Page 244 and 245: APPENDIX 2 Glossary: Food and Nutri
Page 246 and 247: APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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