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Barley food products intervention trial for non-insulin-dependent (NIDDM) diabetic subjects

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This document evaluated the long-term effects of incorporating high fibre barley bread products, made from waxy hulless barley containing 5.2 per cent β-glucan, into the usual dietary pattern of... More ≫

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This document evaluated the long-term effects of incorporating high fibre barley bread products, made from waxy hulless barley containing 5.2 per cent β-glucan, into the usual dietary pattern of non-insulin-dependent diabetic (NIDDM) subjects. 56 NIDDM adults (27 males, 29 females) participated in a six-month intervention trial, with dietary, clinical and biochemical assessments at baseline, three and six months. The study found that barley bread products increased total and soluble dietary fibre intake, improved glycemic control (notably reducing glycated haemoglobin in females), lowered fasting insulin in males, and favourably altered blood lipid profiles and blood pressure in both sexes. Significant negative correlations were observed between dietary fibre intake and key metabolic parameters. The barley bread products were well accepted, and their incorporation proved practical and beneficial for the overall health of NIDDM individuals.

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The effects of bread products containing barley in the diet of non-insulin-dependent diabetics

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This document evaluated the long-term effects of incorporating barley bread products made from waxy hulless Alberta barley (containing approximately seven per cent β-glucan) into the usual dietary... More ≫

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This document evaluated the long-term effects of incorporating barley bread products made from waxy hulless Alberta barley (containing approximately seven per cent β-glucan) into the usual dietary pattern of non-insulin-dependent diabetic (NIDDM) subjects. Eleven NIDDM men participated in a 24-week crossover study, comparing barley bread and control white bread periods. The barley bread period resulted in higher dietary fibre intake, improved glycemic and lipidemic responses, and a nine per cent lower mean low-density lipoprotein cholesterol/high-density lipoprotein cholesterol ratio. Insulinemic responses improved, and some subjects reduced their dose of oral hypoglycemics. The barley bread products were well accepted, indicating that their incorporation could greatly benefit the overall health of NIDDM individuals.

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Evaluation of potential beneficial effects of omega-3 fatty acids

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This document assessed the effect of low doses of omega-3 fatty acids from fish and linseed oil on plasma lipid parameters in normal and diabetic humans consuming diets with high or low... More ≫

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This document assessed the effect of low doses of omega-3 fatty acids from fish and linseed oil on plasma lipid parameters in normal and diabetic humans consuming diets with high or low polyunsaturated/saturated fatty acid ratios. Subjects were first supplemented with olive oil and then randomly assigned to linseed or fish oil treatments, with blood samples analysed after each three-month period. Fish oil supplementation significantly reduced plasma triacylglycerol and increased lipoprotein levels of eicosapentaenoic acid (20:5ω3) and docosahexaenoic acid (22:6ω3), while linseed oil caused minor changes and did not significantly alter triacylglycerol. Total, LDL and HDL cholesterol levels were not significantly affected by either supplement, although differences between dietary groups were observed in lipid composition of LDL and VLDL. The study concluded that low doses of purified fish oil induced long-term changes in plasma triacylglycerol and omega-3 fatty acid content of...

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