REVIEW

Effects of barley on post-prandial glycemic response

Nancy Ames , Joanne Storsley

Nancy Ames
Agriculture & Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Winnipeg, MB R3T 6C5 & University of Manitoba, Department of Human Nutritional Sciences, W383 Duff Roblin Building, Winnipeg, MB R3T 2N2. Email: nancy.ames@agr.gc.ca

Joanne Storsley
Agriculture & Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Winnipeg, MB R3T 6C5
Online First: August 12, 2015 | Cite this Article
Ames, N., Storsley, J. 2015. Effects of barley on post-prandial glycemic response. Diabesity 1(3): 21-23. DOI:10.15562/diabesity.2015.15


Barley contains very high levels of dietary fibre and β-glucan relative to other cereal grains, offering potential as a postprandial glycemic response lowering agent for the growing number of individuals looking to manage blood glucose levels. Although research is generally supportive of the PPGR lowering effect of β-glucan, there are still gaps in our understanding of 1) the precise mechanism by which β-glucan lowers blood glucose, and 2) how the PPGR after barley consumption may be influenced by factors that may alter β-glucan molecular weight and/or viscosity.
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