Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Barley bran is the outer layer of the barley grain, rich in dietary fiber, particularly beta-glucans. There is scientific evidence supporting the use of barley products, including barley bran, in reducing elevated triglyceride levels. Multiple clinical studies and meta-analyses have shown that consumption of barley and its fiber fractions can lead to improvements in lipid profiles, primarily by lowering total and LDL cholesterol, but also by reducing triglycerides, although the effect on triglycerides is generally more modest compared to cholesterol.

Barley beta-glucans are soluble fibers that can modulate lipid metabolism. They work by increasing the viscosity of intestinal contents, which slows the absorption of dietary fats and sugars, leading to improved postprandial lipid responses. A 2016 systematic review published in the European Journal of Clinical Nutrition indicated that barley beta-glucan consumption significantly reduced serum triglyceride levels, especially when intake exceeded 3 grams per day. However, the triglyceride-lowering effect is less pronounced and more variable than the cholesterol-lowering effect, with some studies showing significant reductions and others showing minimal or no effect.

Overall, while barley bran and its soluble fiber component are scientifically validated for improving overall lipid profiles, the evidence for a specific and strong triglyceride-lowering effect is moderate. Therefore, barley bran is a reasonable dietary adjunct for individuals with elevated triglycerides, especially as part of a broader dietary and lifestyle intervention.

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