•  Compile and review existing barley research
•  Seek new funding to conduct additional barley foods research
•  Identify new research priorities

In 2000, the National Barley Foods Council, in cooperation with the Barley Foods Research Steering Committee and the National Barley Improvement Committee, recommended that permanent funding be approved in the USDA ARS program budget to initiate clinical trials to investigate the human health benefits of barley.

Thanks to funding approved by Congress, the Barley Foods Health Benefits Research Project was established in 2001.  Congress initially appropriated $200,000 for the program.  Since that time, the annual funding has been increased to a current level of $477,000.  To date, the monies have been used to fund the following clinical trials at the Beltsville Human Nutrition Research Center, Beltsville, MD:

FY2001 – Lipids Studies
The ARS Diet and Human Performance Laboratory at the Beltsville Human Nutrition Research Center, Beltsville, MD, conducted a small clinical trial designed to examine the lipidemic response of 18 hypercholesterolemic men while consuming two levels of barley (pearled barley products made from standard varieties).  Final data from the trial indicated that diets containing 3 grams barley soluble fiber reduced total cholesterol 10% and LDL cholesterol 14%.  The data also showed that diets containing 6 grams barley soluble fiber reduced total cholesterol 16% and LDL cholesterol 23%. 

Final data from this trial regarding cholesterol reduction was published in the February 2004 issue of the Journal of the American College of Nutrition.  ARS scientists published a second paper in Nutrition Research in 2003 on additional data from the trial showing that consumption of pearl barley lowered systolic, diastolic and mean arterial blood pressure in men that had elevated levels of cholesterol.  The paper concluded that barley’s effect on lowering blood pressure may also help to reduce risk of coronary heart disease.

FY2002 – Lipids Studies
The ARS Diet and Human Performance Laboratory at the Beltsville Human Nutrition Research Center, Beltsville, MD, conducted a second clinical trial to confirm findings in the 2001 study.  This trial investigated the lipidemic response of 18 pre- and post-menopausal hypercholesterolemic women and 9 hypercholesterolemic men.  Final data from the trial indicated that diets containing 3 grams barley soluble fiber reduced total cholesterol 8% and LDL cholesterol 9%.  The data also showed that diets containing 6 grams barley soluble fiber reduced total cholesterol 9% and LDL cholesterol 11%.  Final data from this trial was published in the November 2004 issue of the American Journal of Clinical Nutrition.

FY2004-2005 – Glucose and Insulin Response Studies
Studies of low levels of barley consumption (1 to 2 grams) found that acute reduction of the glycemic response and hunger ratings in overweight women required consumption of at least 2 grams and 1 gram of beta-glucan per meal, respectively. However, in overweight men greater amounts of beta-glucan per meal is likely to be required for substantial glucose and satiety rating effects. This study further suggests the beneficial effects of beta-glucan on glucose metabolism and, possibly, satiety.   This work was published in Cereal Foods World. 51:29-33.

FY2005 - 2006 Acute Intake and Satiety Studies
A dose response study of glucose, insulin, and satiety hormones to beta-glucan has been completed that examined high levels of barley consumption (2.5 to 10 grams beta-glucan).  Preliminary data analyses found significant reduction in insulin response in the participants that were insulin resistant suggesting that the soluble fiber improved the ability of insulin to function in processing of glucose.  Complete analysis of satiety hormones and further data is underway.

On November 7, 2006, the USDA ARS National Small Grains Germplasm Research program at Aberdeen, ID and the Idaho Barley Commission, Boise, ID sponsored a one-day forum on food barley research. The forum brought together individuals representing universities, USDA ARS, private industry, barley producers and commodity groups to assess current and future research developments involving food barleys and to identify end-user needs. Following is a report of the presentations made during the forum:

Overview of Barley Human Clinical Research – Dr. Joan Conway, USDA ARS Human Nutrition Research Center, Beltsville, MD
Dr. Conway provided an overview of the Human Study Facility and the capabilities for clinical trials within that laboratory. She explained the health risks facing the 59 million Americans that are clinically identified as obese (e.g. diabetes, heart disease, etc.) and described the USDA acute intake studies that monitor glucose and insulin following consumption of specific carbohydrates. She described results from a study published in 2005 showing decreased glucose and insulin when high beta-glucan barley was consumed compared to oats. These data have led to studies on barley and satiety which attempt to relate glucose and insulin response following breakfast to a visual analogue scale for hunger and energy intake at lunch. A pilot study found that glucose response was lower for women consuming 1 or 2 grams of beta glucan from a barley cereal and that these women seemed to have a decreased sensation of hunger. However, the women and the men consumed similar amounts of food at lunch regardless of the breakfast they had eaten. A more complex study was designed with insulin resistant women as the participants. In this study, cereals with five different levels of beta-glucan (0-10 grams) were consumed at breakfast. No differences were detected in glucose area under the curve, but the insulin response was significantly lower when participants consumed the breakfast containing the highest level of beta-glucan. Additional data from this study is still being analyzed and plans for studies on the long-term effects of diets high in beta-glucan are under consideration.

Soluble Fibers, Obesity and Metabolic Disease – Dr. Wally Yokoyama, USDA ARS Western Region Research Laboratory, Albany, CA
Dr. Yokoyama first described the potential global disease epidemic related to obesity and metabolic disease. He particularly noted that Asian populations are at greater risk since they already have high levels of diabetes even though they have lower levels of obesity in comparison to the US. He described how the drug Orlistat reduces fat absorption but does not reduce weight as effectively as predicted because patients increase food intake. This supports the pursuit of research on dietary modifications to reduce insulin resistance. Researchers in the Processed Foods Research Unit at WRRC, Albany, CA have discovered that soluble fibers can prevent insulin resistance using a unique animal model of dietary-induced insulin resistance. Dr. Yokoyama reported data showing specifically that barley soluble fiber is one of the soluble fibers that prevents insulin resistance in the hamster model. Dr. Yokoyama’s future research will include human clinical trials.

What the FDA health claim for barley means for producers, food manufacturers and consumers – Dr. Christine Fastnaught, Barley Technical Consultant, Fargo, ND
Dr. Fastnaught gave an overview of the heart health claim and specific requirements to bear the claim on a product label. She noted that there are already an increased number of foods that include barley in the ingredient label and in some cases highlight barley as an ingredient. To date, there are no examples of labels utilizing the barley heart health claim. Dr. Fastnaught provided tables showing how levels of barley in the raw grain affect the level of beta-glucan in finished products.

WestBred variety development efforts – Dr. Dale Clark, WestBred, LLC, Bozeman, MT
Dr. Clark presented a history of waxy hulless barley varieties and overview of available varieties. He noted that attributes of food barley are white, bright, good flavor, and high beta-glucan. New varieties with black and purple pericarp or aleurone may provide additional health benefits. Dr. Clark also described production problems with waxy hulless barley.

USDA ARS variety development efforts – Dr. Don Obert, Research Geneticist, USDA/ARS Small Grains & Potato Research Facility, Aberdeen, ID
Dr. Obert noted that USDA ARS is in the process of developing more adaptable food barleys for Idaho and Washington with the waxy hulless genes and low phytic acid gene and higher beta-glucan. An improved Azhul type with beta-glucan content of about 10% will be released in 2007.

Waxy hulless barley performance on a commercial scale – Steve McDonnell, Circle S Seeds of Montana, Inc., Three Forks, MT
Greg Kessel, barley grower, Belfield, ND
Circle S is a supplier of high quality waxy hulless barley (plump, white, high test weight). Steve noted that customers at this time are not interested in higher levels of beta-glucan. Circle S will increase production by 70% this year in response to higher demand.
Greg Kessel described problems associated with starting out as a new grower of waxy hulless barley. It is barley, but has agronomic requirements specific for this type. Greg mentioned seed treatments utilizing micronutrients such as manganese, copper and zinc that may improve seedling health. Greg noted that seed is more susceptible to deterioration in the ground following planting than the covered barley when spring cold conditions occur.

Commercialization opportunities – what do end users want? Bill Bonner, ConAgra Food Ingredients, Omaha, NE
Bill noted that the dietary guidelines for increasing whole grain consumption is a lifestyle change, not a fad. He provided data showing whole grain as the fastest growing healthy addition to adult diets and noted that the food industry is predicting 5 to 10 years of increasing whole grain consumption. Bill presented information on Sustagrain, the low starch, high beta-glucan whole grain barley marketed by ConAgra. He identified several forms and formulations that provide for varied applications other than the hot cereal market. Bill noted that considerable clinical research on Sustagrain has been supported showing cholesterol reduction, gastrointestinal health and the extremely low glycemic index and subsequent low glucose and insulin response in humans.

John Hamilton, Treasure Valley Renewable Resources, Fruitland, ID
John described Treasure Valley Renewable Resources (TVRR), a biorefinery being built in Oregon. TVRR anticipates utilizing barley, wheat and corn to produce ethanol and byproducts. TVRR is utilizing innovative technology for byproduct separation and ethanol fermentation. John noted that with barley utilization, the byproducts could include isolated beta-glucan for human food and proteins for fish meal.

Cindy Ritter, Publicist, National Barley Foods Council, Spokane, WA
Cindy reviewed the NBFC’s efforts in promoting barley as a human food. She reviewed the group’s efforts to successfully obtain the FDA health claim for barley. She described future work including a nutrition fact sheet on barley developed in cooperation with the American Dietetics Association which will be published in the March 2007 edition of the Journal of the American Dietetics Association. Cindy also noted that the NBFC will continue to develop additional materials for consumer and industry education on the health benefits of barley, maintain the NBFC’s Web site and identify potential collaborative opportunities with other industry groups and associations. The NBFC will also continue to work alongside the Barley Foods Research Steering Committee to identify the future direction of barley foods research and secure funding for new research.

Identifying industry needs and research priorities – open discussion facilitated by Dr. Don Obert, USDA ARS, Aberdeen, ID and Kelly Olson, Idaho Barley Commission
Forum attendees identified as a priority the development of a quick procedure to analyze beta-glucan. NIR technology has been used successfully, but NIR machines require calibration, possibly on a yearly basis. This is needed for both research development of new varieties and for quantifying crop levels of beta-glucan for marketplace development.
Regarding barley variety issues, the group noted that varieties with higher beta-glucan but reasonable agronomic qualities would increase commercialization possibilities. Other varietal issues mentioned included color, antioxidants and kernel hardness.