The consumption of barley can reduce the risk of developing diabetes


Употребление ячменя может снизить риск развития диабета

A new study has shown that barley can rapidly improve people’s health by reducing the level of sugar in the blood and reduce the risk of developing diabetes.

Researchers from Lund University have found that barley the secret lies in a special blend of dietary fibers which can help to decrease appetite and reduce the risk of cardiovascular disease.

The study involved healthy middle-aged people. The researchers asked them to eat bread, which is mainly (85%) consists of grains of barley, within three days for Breakfast, lunch and dinner. After about 11-14 hours after the last meal, participants were surveyed to determine risk indicators of developing diabetes and cardiovascular disease.

The researchers found that the participants who consumed bread made from barley, was observed increase of level of the intestinal hormones that regulate metabolism and appetite. Also they have raised the level of the hormone, which helps to reduce chronic inflammation.

“Over time, this can help to prevent the development of cardiovascular disease and diabetes,” said researcher Anne Nilsson.

To maintain a healthy blood sugar, researchers recommend to choose a bread with lots of whole grains. They also suggest that you avoid eating foods made from white flour and add barley to soups and stews, as well as to replace, for example, white rice with boiled barley.

The study was published in the “British Journal of Nutrition”


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