What does the Research Say?

Barley beta-glucan has been extensively researched by scientists for the purpose of lowering cholesterol using natural food. What they found was that when people take at least 3 grams of beta-glucan fiber daily, for 4 to 12 weeks, their low-density lipoprotein cholesterol (LDL cholesterol) was reduced. Also, barley beta-glucan has been approved by various regulatory agencies such as Health Canada

To learn how Cerabeta works to lower your cholesterol levels naturally, view our dedicated page by clicking here.

Research on Barley Beta-Glucan

AbuMweis , S S, et al. “β-Glucan from Barley and Its Lipid-Lowering Capacity: a Meta-Analysis of Randomized, Controlled Trials.” European Journal of Clinical Nutrition, U.S. National Library of Medicine, Dec. 2010,  

Behall , Kay M, et al. “Diets Containing Barley Significantly Reduce Lipids in Mildly Hypercholesterolemic Men and Women.” The American Journal of Clinical Nutrition, U.S. National Library of Medicine, Nov. 2004,  

Behall, Kay M, et al. “Lipids Significantly Reduced by Diets Containing Barley in Moderately Hypercholesterolemic Men.” Journal of the American College of Nutrition, U.S. National Library of Medicine, Feb. 2004,  

Bourdon, I, et al. “Postprandial Lipid, Glucose, Insulin, and Cholecystokinin Responses in Men Fed Barley Pasta Enriched with Beta-Glucan.” The American Journal of Clinical Nutrition, U.S. National Library of Medicine, Jan. 1999,  

Keenan JM;M;T;Knutson N;Kolberg L;Curry L;, Joseph, et al. “The Effects of Concentrated Barley Beta-Glucan on Blood Lipids in a Population of Hypercholesterolaemic Men and Women.” The British Journal of Nutrition, U.S. National Library of Medicine, June 2007, 

Li, Jue, et al. “Effects of Barley Intake on Glucose Tolerance, Lipid Metabolism, and Bowel Function in Women.” Nutrition (Burbank, Los Angeles County, Calif.), U.S. National Library of Medicine, 2003, 

McIntosh , G H, et al. “Barley and Wheat Foods: Influence on Plasma Cholesterol Concentrations in Hypercholesterolemic Men.” The American Journal of Clinical Nutrition, U.S. National Library of Medicine, May 1991,  

Narain, J P, et al. “Metabolic Responses to a Four Week Barley Supplement.” Taylor & Francis, July 2009,  
Newman, R.K., et al. “Hypocholesterolemic Effect of Barley Foods on Healthy Men.” AGRIS, 1 Jan. 1989,  

Rondanelli, M, et al. “Beta-Glucan- or Rice Bran-Enriched Foods: a Comparative Crossover Clinical Trial on Lipidic Pattern in Mildly Hypercholesterolemic Men.” European Journal of Clinical Nutrition, U.S. National Library of Medicine, July 2011, 

Shimizu, Chikako, et al. “Effect of High Beta-Glucan Barley on Serum Cholesterol Concentrations and Visceral Fat Area in Japanese Men--a Randomized, Double-Blinded, Placebo-Controlled Trial.” Plant Foods for Human Nutrition (Dordrecht, Netherlands), U.S. National Library of Medicine, Dec. 2007,   

Sima, Petr, et al. “β-Glucans and Cholesterol (Review).” International Journal of Molecular Medicine, D.A. Spandidos, Apr. 2018,  
Talati, Ripple, et al. “The Effects of Barley-Derived Soluble Fiber on Serum Lipids.” Annals of Family Medicine, U.S. National Library of Medicine, 2009,

Research on Cerabeta and Gut Health


Barley beta-glucan, contained in Cerabeta Beta-glucan Fiber, is a source of dietary fibre that helps to support and maintain a healthy digestive system. Barley beta-glucan has shown in vivo effects on intestinal microbiota, leading to an increased level of short chain fatty acids (SCFA) and beneficial bacterial population such as lactic acid bacteria (LAB). LAB possess potential health benefits such as control of intestinal infections and improved digestion of lactose. In terms of satiety, research has shown that the consumption of barley beta-glucan increases the viscosity of the digesta. Higher viscosity delays gastric emptying and slows the metabolism and absorption of nutrients, more precisely glucose, due to reduced enzymatic activity and mucosal absorption, leading to early satiety sensations.


Arena M, Caggianiello G,Fiocco D, Russo P,Torelli M, Spano G, Capozz V. (2014). Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria. International Journal of Molecular Sciences. 15(2): 3025–3039.

Carlson J, Erickson J, Hess J, Gould T, Slavin J. (2017). Prebiotic Dietary Fiber and Gut Health: Comparing the in Vitro Fermentations of Beta-Glucan, Inulin and Xylooligosaccharide. Nutrients, 9(12): 1361.

De Angelis M, Montemurno E, Vannini L, Cosola C, Cavallo N, Gozzi G, Maranzano V, Di Cagno R, Gobbetti M, Gesualdo L. (2015). Effect of whole-grain barley on human fecal microbiota and metabolome. Applied and Environmental Microbiology, 7945-7956.

Gilliland S. Health and nutritional benefits from lactic acid bacteria. (1990). FEMS Microbiology Letters, 87(1–2): 175-188.
Health Canada. Monograph Betaglucan. (2013).

Wang Y, Ames N, Li S, Jones P, and Khafipour E. (2014). High molecular weight barley β-glucan supports bacterial populations beneficial for gut health. The faseb Journal, 28:1 supplement.

El Khoury D, Cuda C, Luhovyy B, Anderson G. (2011). Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome. Journal of Nutrition and Metabolism, Vol 2012, 28p.

Schroeder N, Gallaher DD, Arndt EA, Marquart L. (2009). Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake. Appetite. 53(3):363–369.

Vitaglione P, Lumaga RB, Montagnese C, Messia MC, Marconi E, Scalfi L. (2010). Satiating effect of a barley beta-glucan-enriched snack. Journal of the American College of Nutrition, 29(2):113–121.

Vitaglione P, Lumaga RB, Stanzione A, Scalfi L, Fogliano V. (2009). β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term. Appetite, 53(3):338–344.