Effect of boiled barley-rice-feeding in hypercholesterolemic and normolipemic subjects

Sachie Ikegami*, Masako Tomita, Setsuko Honda, Momoko Yamaguchi, Reiko Mizukawa, Yoko Suzuki, Keiko Ishii, Saeko Ohsawa, Nanako Kiyooka, Mitsuru Higuchi, Shuhei Kobayashi

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

43 Citations (Scopus)


Barley contains approximately 10% dietary fiber and is easily cooked with rice, the dominant cereal in Japan, to increase the intake of dietary fiber. This research involved three experiments to examine the influence of barley on blood lipids in human subjects. All subjects received a boiled barley-rice (50/50 w/w mix) supplement two times per day in place of rice for 2 or 4 weeks. In the normolipemic subjects, serum lipids were unaffected by the ingestion of barley for 4 weeks. In twenty hypercholesterolemic men aged 41 ± 5 years, the ingestion of barley was associated with a significant fall in serum total cholesterol, LDL-cholesterol, phospholipids and LDL and VLDL- lipoproteins. In seven mildly hypercholesterolemic women aged 56 ± 7 years, a significant improvement of serum lipid profiles was observed. The present study suggests the possibility that the ingestion of barley-rice could lower serum lipids in hypercholesterolemic subjects.

Original languageEnglish
Pages (from-to)317-328
Number of pages12
JournalPlant Foods for Human Nutrition
Issue number4
Publication statusPublished - 1996 Jun
Externally publishedYes


  • Barley
  • Cholesterol
  • Dietary fiber
  • Hypercholesterolemic subjects
  • Hypocholesterolemic effect
  • Normolipemic subjects

ASJC Scopus subject areas

  • Food Science
  • Plant Science
  • Chemistry (miscellaneous)
  • Medicine (miscellaneous)


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