Barley Bread products improve glycemic control of Type 2 subjects

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Abstract
The long-term effects of incorporating waxy hulless barley (β-glucan = -7%) bread products in the usual dietary pattern of non-insulin-dependent diabetic (Type 2) subjects were evaluated via dietary, clinical and biochemical methods. Eleven Type 2 men (x age = 51 ± 6.5 yr), living in the community, participated in a 24-wk crossover study (two 12-wk periods). Five randomly chosen subjects ate Barley Bread products first; the remainder ate the control White Bread first. Dietary intake was assessed (four 48-h dietary recalls/period). Blood glucose and insulin (8-h profiles) were measured at 0, 12 and 24 wks. Total energy and macronutrient intakes were similar in both dietary periods. Mean total dietary fibre intake was 28 g/d in the White Bread period and 39 g/d (10 g/d from barley) in the Barley Bread period. Mean glycemic response area (AUC) was lower (NS) and insulin response area was higher (P ⩽ 0.05) for the Barley Bread period than the White Bread period. In the Barley Bread period, AUC after lunch was lower for glucose (NS) and higher for insulin (P ⩽ 0.05) than in the White Bread period. For the Barley Bread period, insulin/glucose ratios for peak 1 and peak 2 were 65% (P ⩽ 0.05) and 113% (NS), respectively, higher than for the White Bread period. Results indicate that for the Type 2 diabetic subjects incorporation of the well accepted Barley Bread products (5 g/d β-glucan) into the diet improved their glycemic response. Insulinemic response increased; some subjects reduced their dose of oral hypoglycemics. Barley Bread products could be readily incorporated into the diet and greatly benefit the overall health of individuals with Type 2 diabetes.