High β-Glucan Whole Grain Barley Reduces Postprandial Glycemic Response in Healthy Adults—Part One of a Randomized Controlled Trial

Summary

This randomised controlled crossover trial evaluated how increasing β-glucan content in whole grain barley affects postprandial blood glucose response in 16 healthy fasted adults. Higher β-glucan content was associated with lower blood glucose peak response and iAUC in both unsweetened and high fructose corn syrup-sweetened conditions, though the attenuating effect was less pronounced when sweetener was added. The findings suggest high β-glucan barley foods may help modulate postprandial glycaemic excursions in normoglycemic individuals.

Regional applicability

This study was conducted in the United States using standardised breakfast test meals. The findings on barley's glycaemic impact are potentially applicable to United Kingdom populations and dietary contexts, though local barley varieties and typical food preparation methods may differ; further UK-based research would strengthen applicability to British nutritional guidance and food product development.

Key measures

Blood glucose peak response; incremental area under the curve (iAUC); β-glucan content (~4 g, ~5 g, ~6 g per preload); postprandial glycaemic response measured every 15 minutes for four hours

Outcomes reported

Postprandial blood glucose peak response and incremental area under the curve (iAUC) were measured over four hours following consumption of barley preloads with varying β-glucan content, both with and without added high fructose corn syrup.

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