USA: Concentrated barley beta-glucan improves CVD risk factors, according to research
Cargill announced on November 11 that the results of the first double-blind study to determine the effects of extracted barley beta-glucan on cardiovascular disease biomarkers will be presented at the American Heart Association’s (AHA) Scientific Sessions 2005 in Dallas, Texas, Nov. 13-16. The study abstract also will be published in Circulation, the AHA journal. Cargill’s Barlív™ barley beta-glucan concentrate was used in this study.
The presentation, Concentrated barley beta-glucan improves CVD risk factors and other biomarkers in a population of generally healthy hypercholesterolemic men and women, will be given by Joel J. Pins, director of the Hypertension and Cholesterol Research Clinic at the University of Minnesota Medical School, on Monday, Nov. 14.
AHA’s Scientific Sessions encompass four days of invited lecturers and investigative reports. Simultaneous presentations represent all fields of cardiovascular, cerebrovascular and related disciplines. The sessions provide a forum for the exchange of new research by scientists and investigators working in cardiovascular disease and strokes. Participants also learn of new clinical research advances through the Late-Breaking Clinical Trials sessions.
Cargill’s Barlív™ barley beta-glucan, which has been the subject of several scientific studies, is a concentrated, soluble fiber derived from barley.
The clinical data show that it has cholesterol-lowering properties similar to oats. In addition, one study suggests benefits beyond cholesterol reduction, including improved glycemic control, particularly among individuals with metabolic syndrome. These individuals are at greater risk of developing Type 2 diabetes and cardiovascular disease. “There is growing evidence of barley’s health benefits,” said Barbara Bentson, director of regulatory affairs for Cargill Health & Food Technologies.
“We believe this new ingredient has unique taste and textural properties that will enable great-tasting food and beverage products,” said Bill Rock, product manager for Cargill Health & Food Technologies.
Cargill is accelerating its development of new, health-promoting ingredients and ingredient systems to help food and beverage manufacturers introduce consumer products that meet the dietary and nutritional recommendations included in the U.S. government’s Dietary Guidelines for Americans 2005. The Guidelines also provide specific advice to help consumers manage weight, reduce cholesterol and increase fiber intake.
Cargill Health & Food Technologies (H&FT), based in Minneapolis, is a leading developer, processor and marketer of science-based, healthy ingredients for food and dietary supplements worldwide. Cargill H&FT is part of Cargill’s Food System Design initiative in which Cargill businesses work with customers to produce ingredient solutions for affordable, nutritious, convenient and appetizing consumer products. Cargill H&FT is a business unit of Cargill, an international provider of food, agricultural and risk management products and services. With 124,000 employees in 59 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed.
16 November, 2005
