Beta-Glucan Fiber May Benefit Metabolic Health

by | Oct 1, 2012 | 2012, Blood Pressure, Blood Sugar, Cardiovascular Health, Fiber, Metabolic Syndrome, Whole Grains

Written by Greg Arnold, DC, CSCS. In 46 patients with type 2 diabetes and high blood pressure, the consumption of 3 grams beta-glucan reduced blood pressure significantly. In other studies on blood sugar levels results were mixed but may be beneficial.

Beta glucans are a class of cereal fiber found in high levels in oat and barley and lower levels in rye and wheat.  The health benefits of beta-glucans have been recognized for more than 15 years. The US Food and Drug Administration issued a health claim in 1997 stating “A diet high in soluble fiber from whole oats (oat bran, rolled oats and oat flour) and low in saturated fat and cholesterol may reduce the risk of heart disease” (1) and this was expanded in 2005 to include barley (2).

Now a new study (3) suggests that beta-glucans may benefit metabolic health and Metabolic Syndrome, specifically two aspects that characterize the condition: increased blood pressure (130/85 mmHg or higher) and insulin resistance (the body can’t properly use insulin or blood sugar) (4).

High blood pressure affects 1 in 3 U.S. adults, was listed as a primary or contributing cause of death for more than 347,000 Americans in 2008, and cost our healthcare system $93.5 billion in health care services, medications, and missed days of work in 2010 (5).  The study found that 3 grams of beta-glucan per day for 3 weeks in 46 patients with type 2 diabetes and high blood pressure lowered systolic (the top number) blood pressure by 12.2 mmHg (6) while 5.5 grams per day for 6 weeks significantly reduced systolic blood pressure by 7.5 mmHg and diastolic blood pressure by 5.5 mmHg in 18 men and women with high blood pressure and high insulin levels (7).  These results led the researchers to conclude that “increased intake of beta-glucan can reduce blood pressure and suggest that dietary sources naturally rich in beta-glucan and beta-glucan-supplemented foods as part of a healthy diet could be recommended to [patients with high blood pressure].”

For insulin levels and blood sugar control, the research is less clear.  While a 2002 study of 5.5 grams per day of beta-glucan for 12 weeks did not affect blood sugar or insulin levels in 36 patients with high blood pressure (8), a 2007 study using a higher dose (7.7 grams per day) for 12 weeks produced a significant decrease in insulin levels but not blood sugar in 97 patients (9). A 2005 study in patients with high cholesterol produced significant decreases in blood sugar and insulin levels with 5 grams of beta-glucan per day in 89 patients with high cholesterol (10), all of which led the researchers to conclude “In general, most studies have demonstrated that administration of beta-glucan could lower blood glucose and insulin levels in patients with metabolic disorders as well as in healthy subjects.”

For central obesity, the third aspect of Metabolic Syndrome, research has not shown a benefit with beta-glucan supplementation that has ranged from 3 grams per day (in 46 patients with type 2 diabetes and high levels of LDL cholesterol) (11) to 9 grams per day (in 66 overweight females) (12).

For the researchers, “these findings could encourage the consumption of beta-glucan-rich cereals and promote additional efforts toward the development of functional foods containing beta-glucan, thereby reducing healthcare costs and disease prevalence.”

Source: Cloetens, Lieselotte, et al. “Role of dietary beta-glucans in the prevention of the metabolic syndrome.” Nutrition reviews 70.8 (2012): 444-458.

© 2012 International Life Sciences Institute

Posted September 13, 2012. 

Greg Arnold is a Chiropractic Physician practicing in Hauppauge, NY.  You can contact Dr. Arnold directly by emailing him at PitchingDoc@msn.com or visiting his web site at www.PitchingDoc.com

References:

  1. U.S. Food and Drug Administration. Food labelling: health claims; oats and coronary heart disease. Final rule. Fed Regist. 1997;62:3584–3601.
  2. U.S. Food and Drug Administration. Food labelling: health claims; soluble dietary fiber from certain foods and coronary heart disease. Fed Regist. 2005;70:76150–76162.
  3. Cloetens L.  Role of dietary beta-glucans in the prevention of the metabolic syndrome. Nutrition Reviews 2012; 70(8):444–458
  4. “Metabolic Syndrome” – accessed from the American Heart Association Website
  5. “High Blood Pressure Facts” – accessed from the Centers for Disease Control and Prevention website
  6. Liatis S. The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes. Diabetes Metab. 2009;35:115–120
  7. Keenan JM. Oat ingestion reduces systolic and diastolic blood pressure in patients with mild or borderline hypertension: a pilot trial. J Fam Pract. 2002;51:369.
  8. Davy BM, Melby CL, Beske SD, et al. Oat consumption does not affect resting causal and ambulatory 24-h arterial blood pressure in men with high-normal blood pressure to stage I hypertension. J Nutr. 2002;132:394–398.
  9. Maki KC, Galant R, Samuel P, et al. Effects of consuming foods containing oat b-glucan on blood pressure, carbohydrate metabolism and biomarkers of oxidative stress in men and women with elevated blood pressure. Eur J Clin Nutr. 2007;61:786–795.
  10. Biörklund M, van Rees A, Mensink RP, et al. Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with beta-glucans from oats or barley: randomised dose-controlled trial. Eur J Clin Nutr. 2005;59:1272–1281.
  11. Liatis S, Tsapogas P, Chala E, et al. The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes. Diabetes Metab. 2009;35:115–120.
  12. Beck EJ, Tapsell LC, Batterham MJ, et al. Oat b-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women. Br J Nutr. 2010;103:1212–1222.