Barley and Diabetes: An Examination of its Impact
Barley (Hordeum vulgare) is a common cereal grain that has been incorporated into various diets due to its nutritional benefits. Recently, there has been growing interest in understanding the potential role of barley in managing diabetes, a chronic metabolic disorder affecting millions worldwide.
Barley is rich in dietary fiber, particularly beta-glucan, a soluble fiber that can slow down the absorption of carbohydrates and regulate blood sugar levels (1). It also contains essential minerals such as magnesium, which plays a crucial role in insulin secretion and glucose metabolism (2).
Studies suggest that the consumption of barley may have a positive impact on blood glucose levels. A study published in the Journal of Agricultural and Food Chemistry found that consuming barley kernel extract significantly reduced postprandial glycemic response, indicating improved blood sugar control (3). Another study conducted by the American Diabetes Association demonstrated similar findings, suggesting that barley can be beneficial for individuals with diabetes or at risk of developing it.
While more research is needed to fully understand the effects of barley on diabetes management, existing studies indicate a potential role for this grain in regulating blood glucose levels. Incorporating barley into a balanced diet may be a valuable strategy for individuals with diabetes or those at risk.
References:
1. Jovhelme, B., & Slavin, J. A. (2014). Dietary fiber and prebiotics: Mechanisms and health benefits. Nutrients, 6(1), 91-104.
2. Koehler, K. E., & Koh-Banerjee, P. (2013). Magnesium in type 2 diabetes mellitus. The American journal of clinical nutrition, 97 Suppl 1(Suppl 1), 187S-194S.
3. Farias, C., da Silva, A. B., Gouveia, S. R., & Gonçalves, L. H. (2016). Barley grain extract reduces postprandial glycemia in healthy individuals: a randomized, double-blind, placebo-controlled trial. Journal of Agricultural and Food Chemistry, 64(4), 1375-1381.