Clinical Study on Cargill’s Barley Beta-Glucan Presented at Experimental Biology Conference 2005

MINNEAPOLIS – Results of the first double-blind study to determine the effects of extracted barley beta-glucan on cardiovascular disease biomarkers were presented at the Experimental Biology Conference 2005, April 2-6 in San Diego, Calif. Cargill’s 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, was presented by Joel J. Pins, director of the Hypertension and Cholesterol Research Clinic at the University of Minnesota Medical School.

The Experimental Biology Conference 2005 was sponsored by the Federation of American Societies for Experimental Biology ( Its mission is to enhance the ability of biomedical and life scientists to improve, through their research, the health, well-being and productivity of all people.

Cargill’s barley beta-glucan is a concentrated soluble fiber derived from barley and has been the subject of several studies. The clinical data show that it has cholesterol-lowering properties similar to oats. In addition, the 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 II diabetes and cardiovascular disease. “There is growing evidence of barley’s health benefits,“ said Jim Kappas, director of international and emerging products for Cargill Health & Food Technologies.

“We believe this new ingredient will provide yet another way for our customers to deliver great-tasting, heart health benefits to consumers,” 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 105,000 employees in 59 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit or

Sarah Clark,
(612) 798-7260,
[email protected]

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