Effect of long-term consumption of boiled high β-glucan barley-rice on serum cholesterol concentrations in elderly participants

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  • 高 β グルカン大麦ご飯の長期摂取が高齢者の血中コレステロール濃度に与える効果

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Abstract

The beneficial effects of waxy barley have been approved by food agencies worldwide. The newly bred waxy barley, Kirarimochi, contains more water-soluble β-glucan than other barleys. This study aims to clarify the cholesterol-lowering effect of long-term, daily Kirarimochi barley consumption in elderly participants. We examined the change in serum low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) concentrations of thirty-five participants with high Hemoglobin A1c (HbA1c) levels, aged 59-76 years, before-and-after consumption of boiled Kirarimochi barley-rice (30% / 70% [w/w]) for six months. Participants were required to take boiled barley-rice dish three times per day, and estimated number of boiled barley-rice dishes consumed by one participant was about 2.1 times per day in average. As a result, barley-rice consumption for six months significantly lowered serum LDL-C and HDL-C concentration in the hyper-LDL-cholesterolemic participants and showed nosignificant effect on serum LDL-C or HDL-C concentrations in normo-LDL-cholesterolemic participants. In addition, barley-rice consumption significantly lowered serum HDL-C concentrations in the participants whose serum HDL-C concentration was higher than 64 mg/dL (the average and median of HDL-C level in 35 participants) but did not in those whose serum HDL-C concentration was lower than 64 mg/dL. These results indicate that long-term daily consumption of waxy barley Kirarimochi offers a beneficial mean to lower their LDL-C level in hyper-LDL-cholesterolemic elderly patients.

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