Barley found to lower 2 types of ‘bad’ cholesterol – LDL and non-HDL
High cholesterol increases the risk of cardiovascular disease, including heart attack and stroke
Findings suggest eating the grain can help prevent heart diease
Barley is the latest in a long line of foods to be hailed a ‘superfood’.
The grain could hold the key to improving heart health, experts believe.
They found eating barley or foods containing the grain significantly reduced levels of so-called ‘bad’ cholesterol.
High cholesterol is a known risk factor for cardiovascular disease, increasing a person’s risk of heart attack and stroke.
The study also indicated that barley has similar cholesterol-lowering effects as oats, which is often the go-to grain for health benefits.
Eating barley or foods containing the grain significantly reduced levels of so-called ‘bad’ cholesterol. The grain reduced both low-density lipoprotein, or LDL, and non-high-density lipoprotein, or non-HDL, by seven per cent, Canadian researchers found
Barley reduced both low-density lipoprotein, or LDL, and non-high-density lipoprotein, or non-HDL, by seven per cent, researchers at St Michael’s Hospital in Toronto.
Their findings are the result of a review of 14 studies on clinical trials conducted across seven countries, including Canada.
It is the first study to look specifically at the effects of barley on both LDL and non-HDL, as well as apolipoprotein B, or apoB, which carries bad cholesterol through the blood.
Dr Vladimir Vuksan, research scientist at St Michael’s, said: ‘The findings are most important for populations at high-risk for cardiovascular disease, such as type 2 diabetics, who have normal levels of LDL cholesterol but elevated levels of non-HDL or apoB.
‘Barley has a lowering effect on the total bad cholesterol in these high-risk individuals, but can also benefit people without high cholesterol.’
High cholesterol is a known risk factor for cardiovascular disease, increasing a person’s risk of heart attack and stroke
High cholesterol and diabetes are major risk factors for cardiovascular disease and stroke, historically treated with medications.
However, Dr Vuksan’s research and work focuses on how dietary and lifestyle changes can reduce these risk factors.
He said: ‘Barley’s positive effect on lowering cholesterol is well-documented and has been included in the Canadian strategy for reducing cardiovascular risk.
‘Health Canada, the FDA and several health authorities worldwide have already approved health claims that barley lowers LDL cholesterol, but this is the first review showing the effects on other harmful lipids.’
Despite its benefits Dr Vuksan said barley is not as well-established as some other health -recommended foods – such as oats.
Barley consumption by humans has fallen by 35 per cent in the last 10 years.
Canada is one of the top five world producers of barley – almost 10 megatonnes per year – but human consumption accounts for only two per cent of the crop yield, with livestock making up the other 98 per cent.
‘After looking at the evidence, we can also say that barley is comparably effective as oats in reducing overall risk of cardiovascular disease’ said Dr Vuksan.
Barley is higher in fibre, has twice the protein and almost half the calories of oats, which are important considerations for those with weight or dietary concerns.
Dr Vuksan said barley can be enjoyed in a variety of ways.
He recommends trying to incorporate barley into existing recipes, using it as a substitute for rice or even on its own – just like oatmeal.
Source: Daily Mail