ArticleClinical nutrition research2020
Effect of High β-glucan Barley on Postprandial Blood Glucose and Insulin Levels in Type 2 Diabetic Patients.
Article in Clinical nutrition research, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Trial
- High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.European journal of clinical nutrition · 2025Trial
- Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes.European journal of clinical nutrition · 2024Trial
- Acute and Second-Meal Effects of Oat Products on Postprandial Glucose Responses in Healthy Japanese Adults: A Randomized Crossover Pilot Study.Food science & nutrition · 2026Article
- Beta-Glucan in barley as a natural immunomodulator: mechanisms and therapeutic potential.Molecular biology reports · 2025Review
- Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management.Food chemistry: X · 2024Review
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles.Foods (Basel, Switzerland) · 2024Article
- Identification of the genes associated with β-glucan synthesis and accumulation during grain development in barley.Food chemistry. Molecular sciences · 2022Article
- Barley in the Production of Cereal-Based Products.Plants (Basel, Switzerland) · 2022Review
- Article
- Consumption of barley ameliorates the diabetic steatohepatitis and reduces the high transforming growth factor β expression in mice grown in α-minimum essential mediumBiochemistry and biophysics reports · 2021Article
- The relationship between different C-peptide level and insulin dose of insulin pump.Nutrition & diabetes · 2021Article
- Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of our study was to investigate whether high β-glucan-containing barley (7.2 g per 100 g) improves postprandial plasma glucose levels and suppresses postprandial insulin levels during a meal tolerance test in type 2 diabetic patients. A meal tolerance test (500 kcal) was conducted using two types of test meals: a test meal with white rice (WR) alone (WR diet) and a test meal with WR mixed with 50% barley (BR diet) as staple food. The side dish was the same in the both meals. The changes in plasma glucose and serum C-peptide immunoreactivity (CPR) levels for 180 minutes after ingestion of the test meals were compared. Ten patients with type 2 diabetes (age 52.5 ± 15.1 years, and 7 males and 3 females) were included in this study. The mean HbA1c level and body mass index were 8.8 ± 1.4%, and 29.7 ± 4.5 kg/m
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