Cholesterol-lowering effect of barley bran flour and oil.

Abstract

OBJECTIVE:

To compare the effects of adding barley bran flour and a barley oil extract to a fat-modified diet on serum lipids in persons with hypercholesterolemia.

DESIGN:

The basic design of the study was a randomized, 30-day intervention trial. It included a neutral-fiber control group and a 1-week preintervention period for the collection of baseline data.

SUBJECTS:

The subjects were 79 men and women with hypercholesterolemia. Subjects had a mean age of 48.2 years, and all completed the study.

INTERVENTION:

All participants were instructed to follow the National Cholesterol Education Program (NCEP) step 1 diet and were randomly assigned to one of three treatment groups: 20 g added cellulose, 3 g added barley oil extract, or 30 g added barley bran flour.

MAIN OUTCOME MEASURES:

Total serum cholesterol, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and very-low-density lipoprotein cholesterol were measured, along with serum triglycerides, before the intervention, at week 1, at week 3, and at the end of the intervention.

STATISTICAL ANALYSES PERFORMED:

Student's paired t test was used to detect significant changes within each treatment group from baseline to the end of the 30-day intervention. In addition, Pearson's correlation coefficients were used to detect significant correlations between the variables measured.

RESULTS:

Addition of barley bran flour significantly (P = .0001) decreased total serum cholesterol (-0.60 mmol/L) as did addition of barley oil (-0.50 mmol/L; P = .002) after 30 days of intervention. Similarly, LDL-C decreased 6.5% with addition of barley bran flour (P = .036) and 9.2% with addition of barley oil (P = .003). Total serum cholesterol or LDL-C of the cellulose control group did not decrease significantly over the same period. HDL-C decreased significantly in the cellulose control group and the barley bran flour group (-0.15 mmol/L, P = .012, and -0.15 mmol/L, P = .006, respectively), but not in the barley oil group.

CONCLUSION:

We conclude that addition of barley bran flour or barley oil enhances the cholesterol-lowering effect of the NCEP step 1 diet in individuals with hypercholesterolemia.

• Authors: J R Lupton, M C Robinson, J L Morin
• Journal: Journal of the American Dietetic Association (J Am Diet Assoc) Vol. 94 Issue 1 Pg. 65-70 (Jan 1994) ISSN: 0002-8223 [Print] United States
• PMID: 8270757 (Publication Type: Clinical Trial, Comparative Study, Journal Article, Randomized Controlled Trial)

Chemical References

• Apolipoprotein A-I
• Apolipoprotein B-100
• Apolipoproteins B
• Cholesterol, Dietary
• Cholesterol, HDL
• Cholesterol, LDL
• Dietary Fats, Unsaturated
• Dietary Fiber
• Plant Oils
• Triglycerides
• barley oil
• Cholesterol

Topics

• Adult
• Apolipoprotein A-I (analysis)
• Apolipoprotein B-100
• Apolipoproteins B (analysis)
• Cholesterol (blood)
• Cholesterol, Dietary (administration & dosage)
• Cholesterol, HDL (blood)
• Cholesterol, LDL (blood)
• Cohort Studies
• Dietary Fats, Unsaturated (therapeutic use)
• Dietary Fiber (therapeutic use)
• Female
• Flour
• Hordeum
• Humans
• Hypercholesterolemia (diet therapy)
• Male
• Middle Aged
• Plant Oils (therapeutic use)
• Triglycerides (blood)