Barley (Hordeum vulgare) has been studied for its potential benefits in supporting liver health, including fatty liver disease (hepatic steatosis). The justification for its use is primarily scientific, though the evidence is still emerging and not yet robust. Barley is high in dietary fiber, particularly beta-glucans, which have been shown to improve lipid metabolism and insulin sensitivity—two key factors in the pathogenesis of non-alcoholic fatty liver disease (NAFLD).

Several small clinical and animal studies suggest that barley supplementation can reduce liver fat accumulation and improve liver enzyme profiles. For instance, a randomized controlled trial published in the Journal of Nutrition (2015) found that daily barley consumption improved metabolic parameters and reduced hepatic fat content in patients with NAFLD. The mechanisms are thought to involve improved glycemic control, reduction of systemic inflammation, and modulation of gut microbiota.

However, most of the available evidence is preliminary, with limited large-scale human trials. While the results are promising, barley should not be considered a standalone treatment for fatty liver disease but may serve as part of a healthy diet supporting liver function. Further well-designed studies are needed to confirm these effects and determine optimal dosing and safety.