β-glucan from barley and its lipid-lowering capacity: a meta-analysis of randomized, controlled trials

Background/Objectives: To more precisely quantify the effect of barley beta-glucan on blood lipid concentrations in humans and to examine the factors that could affect its efficacy. Subjects/Methods: Eleven eligible randomized clinical trials published from 1989 to 2008 were identified from nine databases. Weighted mean effect sizes were calculated for net differences in lipid profile using a random effect model (RevMan 4.2). Results: Overall, barley and beta-glucan isolated from barley lowered total and low-density lipoprotein (LDL) cholesterol concentrations by 0.30 mmol/l (95% confidence interval (CI): -0.39 to -0.21, P<0.00001) and 0.27 mmol/l (95% CI: -0.34 to -0.20, P<0.00001), respectively, compared with control. The pattern of cholesterol-lowering action of barley in this analysis could not be viewed as a dose-dependent response. There were no significant subgroup differences by type of intervention and food matrix. Conclusions: Increased consumption of barely products should be considered as a dietary approach to reduce LDL cholesterol concentrations. European Journal of Clinical Nutrition (2010) 64, 1472-1480; doi: 10.1038/ejcn.2010.178; published online 6 October 2010