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Barley

Also: jau (Hindi) · pearl barley · Hordeum vulgare

Like oats, whole-grain barley provides beta-glucan fibre that is recognised for cholesterol.

Overall evidence

Evidence level: Strong evidence

Covered by an FDA authorised health claim for this specific effect.

Consistent results from good-quality trials or reviews, or a conclusion by a food-safety or health authority (for example an authorised EFSA claim or FDA health claim) about this food at normal food amounts.

Pearl barley
Photo: 국립국어원, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

One of the oldest cultivated grains, eaten as pearl or pot barley, flour and malt.

Traditional use

Tradition, not evidence: how cultures use it, not proof that it works.

  • Britain

    Lemon barley water is a traditional drink for convalescents; barley thickens Scotch broth.

  • Tibet and the Himalaya

    Roasted barley flour (tsampa) mixed with butter tea is a daily staple.

  • India

    Sattu and jau ka paani (barley water) are summer coolers.

What the research says

Each claim graded on its own evidence.

  • Barley beta-glucan and cholesterol

    Evidence level: Strong evidence

    The FDA health claim for soluble fibre and coronary heart disease covers beta-glucan from whole-grain barley and dry-milled barley products as well as oats, at 3 g or more a day as part of a diet low in saturated fat and cholesterol.[1]

In food amounts

A few spoonfuls of pearl barley in a soup or a bowl of barley porridge contributes beta-glucan; labelled products state how much they supply.

We describe everyday cooking amounts only, never supplement doses.

Safety

Allergies
Barley contains gluten and is not suitable for people with coeliac disease.

If you take regular medicines, are pregnant or breastfeeding, or are cooking for a baby or someone who is unwell, check with a doctor, pharmacist or midwife before using any food or supplement for a health reason.

Sources

  1. [1] 21 CFR 101.81 — Health claims: soluble fiber from certain foods and risk of coronary heart disease — US Food and Drug Administration (Code of Federal Regulations)

Sources were checked when this entry was written. Research changes; if you spot something out of date, please tell us.

Cook with barley

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