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Systematic Reviews: Ripple Talati, William L. Baker, Mary S. Pabilonia, C. Michael White, and Craig I. Coleman The Effects of Barley-Derived Soluble Fiber on Serum Lipids Ann Fam Med 2009; 7: 157-163 [Abstract] [Full text] [PDF]

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Electronic letters published:

practical issues with barley beta fiber

joseph keenan   (17 March 2009)

practical issues with barley beta fiber 17 March 2009
joseph keenan, minneapolis, mn retired professor, U of MN Dept of Family Medicine Send response to journal: Re: practical issues with barley beta fiber	The meta-analysis, by Talati et al, on the lipid lowering effects of barley beta glucan is methodologically impressive and their conclusions/recommendations regarding the benefits of barley beta fiber on blood lipids are well supported. As a practical matter, however, it is difficult to persuade persons accustomed to a Western diet to consume sufficient barley or oats (50-100g/day) on a regular basis to get the desired lipid benefits. It is appropriate for the meta-analysis to include studies that used various forms of barley product, i.e. whole flour, beta fiber extract (modified and unmodified), etc.,however, they are not practically equivlent as sources of soluble fiber. Whole flour barley feeding studies are especially challenging since it is difficult to make a palatable food product for the intervention. Even extracted barley beta fiber has a tendency because of its viscosity to give a baked product, cereal, or beverage an undesirable "mouth feel" (sticky/slimey). The finding in our study (Keenan, BJN) that modified/lower molecular weight barley beta fiber gave essentially the same lipid benefits with significantly improved food functionality/palatability greatly increases the potential for functional foods fortified with barley beta fiber. Competing interests:   None declared