Background/objectives: To more precisely quantify the effect of barley β-glucan on blood lipid concentrations in humans and to examine the factors that could affect its efficacy.
Subjects/methods: Eleven eligible randomized clinical trials published from 1989 to 2008 were identified from nine databases. Weighted mean effect sizes were calculated for net differences in lipid profile using a random effect model (RevMan 4.2).
Results: Overall, barley and β-glucan isolated from barley lowered total and low-density lipoprotein (LDL) cholesterol concentrations by 0.30 mmol/l (95% confidence interval (CI): -0.39 to -0.21, P<0.00001) and 0.27 mmol/l (95% CI: -0.34 to -0.20, P<0.00001), respectively, compared with control. The pattern of cholesterol-lowering action of barley in this analysis could not be viewed as a dose-dependent response. There were no significant subgroup differences by type of intervention and food matrix.
Conclusions: Increased consumption of barely products should be considered as a dietary approach to reduce LDL cholesterol concentrations.