Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Barley is supported by scientific evidence for its role in managing Metabolic Syndrome, primarily due to its high content of soluble fiber, especially beta-glucan. Multiple clinical trials and meta-analyses have shown that barley consumption can improve several components of Metabolic Syndrome, including reducing total and LDL cholesterol, improving glycemic control, and aiding in weight management. The beta-glucan in barley slows the absorption of carbohydrates, leading to lower postprandial blood glucose levels, and has been shown to increase satiety, which may reduce overall calorie intake.

A 2016 systematic review in the journal Obesity Reviews found that barley and barley products significantly reduced total and LDL cholesterol. A randomized, controlled trial published in the Journal of Nutrition (2016) demonstrated that barley-rich diets improved insulin sensitivity and reduced blood pressure. Furthermore, the FDA recognizes the cholesterol-lowering effect of barley beta-glucan, allowing a health claim on food labels.

While barley has been used traditionally in various cultures for general health, the primary justification for its use in Metabolic Syndrome comes from modern scientific studies. The evidence is robust for improvements in lipid profiles and glycemic parameters, making barley a recommended dietary addition for individuals with Metabolic Syndrome or at risk for it.

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Other ingredients used for Metabolic Syndrome

Other health conditions supported by barley

Products containing barley

YH International Barleygreen (Kelp-free)
YH International Barleygreen
YH International Barleygreen (with Kelp)
Designs For Health EssentiaGreens™
Vitabase Life's Essentials Plus
Designs For Health PaleoGreens®
Designs For Health PaleoGreens®