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Effect of Barley β-Glucan in Durum Wheat Pasta on Human Glycemic Response

¹USDA Western Regional Research Center, Albany, CA, 94710. Mention of a product is for informational purposes only and is not meant to imply recommendation by the USDA over others that may be suitable. ²Corresponding author. Phone: 510/559-5695. Fax: 510/559-5777. E-mail: wally@pw.usda.gov ³USDA Western Human Nutrition Center, San Francisco, CA 94129. ⁴Department of Nutrition, University of California, Davis, CA 95616.

High-fiber, high-carbohydrate diets, including foods with low glycemic index, have been associated with prevention and treatment of diseases such as coronary heart disease and diabetes. β-glucan, a soluble, viscous polymer found in oat and barley endosperm cell wall, was incorporated into pasta test meals. Five fasted adult subjects were fed test meals of a barley and durum wheat blend pasta containing 100 g of available carbohydrate, 30 g of total dietary fiber (TDF) and 12 g of β-glucan, or an all durum wheat pasta containing the same amount of available carbohydrate, 5 g of TDF, and negligible β-glucan. The β-glucan and durum wheat pasta resulted in a lower glycemic response as measured by average total area and maximum increment of the blood glucose curves. Lower insulin response to the β-glucan and durum wheat pasta was also indicated by lower average area and increment characteristics of the insulin curves. Barley β-glucans may be an economical and palatable ingredient for processed food products formulated to modify glycemic and insulin response.