Cargill Support Beta Glucan Health Potential
One study suggests benefits beyond cholesterol reduction, including improved glycemic control, particularly among individuals with metabolic syndrome.
14/11/05 Results of the first double-blind study to determine the effects of extracted barley beta-glucan on cardiovascular disease biomarkers will be presented at the American Heart Association’s (AHA) Scientific Sessions 2005 in Dallas, Texas, Nov. 13-16. The study abstract also will be published in Circulation, the AHA journal. Cargill’s Barlív™ barley beta-glucan concentrate was used in this study.
Cargill’s Barlív barley beta-glucan, which has been the subject of several scientific studies, is a concentrated, soluble fiber derived from barley.
The clinical data show that it has cholesterol-lowering properties similar to oats. In addition, one study suggests benefits beyond cholesterol reduction, including improved glycemic control, particularly among individuals with metabolic syndrome. These individuals are at greater risk of developing Type 2 diabetes and cardiovascular disease. “There is growing evidence of barley’s health benefits,” said Barbara Bentson, director of regulatory affairs for Cargill Health & Food Technologies.
“We believe this new ingredient has unique taste and textural properties that will enable great-tasting food and beverage products,” said Bill Rock, product manager for Cargill Health & Food Technologies.
Cargill is accelerating its development of new, health-promoting ingredients and ingredient systems to help food and beverage manufacturers introduce consumer products that meet the dietary and nutritional recommendations included in the U.S. government’s Dietary Guidelines for Americans 2005. The Guidelines also provide specific advice to help consumers manage weight, reduce cholesterol and increase fiber intake.
