The effects from a poor diet can dog you from dawn till dusk. You've been there: By 9 a.m., you're ready for another cup of coffee, by 2 p.m., you're ready for a nap time, and by 5 p.m., you're ready to say "no thanks" to the gym and "yes, please" to fast food.

If this sounds familiar, your diet probably lacks fiber. Among other benefits, fiber helps your energy feel steady rather than erratic. And while almost all fiber is good for you, one type is particularly beneficial. Beta-glucans are a unique type of fiber found within the cell walls of various cereals and grains. Found in highest amounts in both barley and oats, it creates a viscous gel once inside the small intestine, ultimately slowing digestion and nutrient absorption.



This gelling provides numerous health benefits. The evidence regarding the positive health impact of a diet rich in beta-glucans is so compelling that the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority have both approved food label claims regarding beta-glucans.[1,2]

If they're willing to bet on beta-glucans, so should you! Here's why.

Reason 1: Beta-Glucan Supports Stable Blood Sugar

A meal high in fiber slows the release of glucose into your blood. This is important, because if glucose enters the blood stream too rapidly, your body responds with an insulin surge. The result: an energy crash soon after eating. Steep, rapid fluctuations in blood glucose may have negative long-term cardiovascular consequences, even if your fasting numbers seem relatively normal.

Beta-Glucan Supports Stable Blood Sugar

Choosing oats or barley to complete your protein-rich meal is an excellent way to keep you on an even keel for the hours to come. Multiple studies have shown that a meal rich in either one may significantly slow the rise in blood glucose, lessen your body's insulin response, and also reduce the glycemic-index score of your meal—all of which may work to provide you with more sustainable energy.[3-5]

Reason 2: Beta-Glucans Can Improve Your Cholesterol Profile

Eating more beta-glucans may positively affect your cholesterol levels, especially if your levels are already above normal. High cholesterol levels are a major risk factor for heart disease, the leading cause of death in the United States and a scourge around the globe.[6] It's believed that the enhanced gelling properties of beta-glucan reduces the amount of cholesterol and bile acids (intermediary molecules in cholesterol synthesis process) that your body absorbs.[7,8]

As a result, your body draws on the pool of circulating cholesterol found in the blood to meet its needs. Decreased uptake from the gut and increased use of blood cholesterol means lower circulating cholesterol levels. The research in favor of beta-glucans for lowering cholesterol is strong—and 4 grams per day seems better than 2 for this purpose.[9]

In fact, the evidence is so conclusive to date that the FDA and European Food Safety Authority both approve health claims related to the cholesterol-lowering benefits of oats.[1] This is based on conclusive and consistent evidence showing a 5-8 percent decrease in cholesterol levels when consuming 3 grams of beta-glucans daily.



Reason No. 3: Beta-Glucans Can Help You Lose Weight Faster

A high-fiber diet helps curb appetite, which is great for dieters. Foods high in beta-glucans are particularly well-suited for this purpose. The intensified gelling slows digestion while increasing your body's production of "fullness" hormones.

Beta-Glucans Can Help You Lose Weight Faster

A systematic review published in the American Journal of Clinical Nutrition analyzed over 100 studies looking at the impact a high-fiber meal and diet has on satiety, concluding: "There is evidence that beta-glucan (from oats or barley), lupin kernel fiber, rye bran, whole-grain rye, or a mixed high-fiber diet may decrease appetite more frequently than other fiber types."[10]

Beta-glucans trigger the release of cholecystokinin, an appetite hormone that sends satiety signals to your brain. As the amount of beta-glucan you eat per meal increases, so does the amount of cholecystokinin released.[11] Additionally, a study published in Molecular Nutrition and Food Research found that a meal containing 5 or more grams of beta-glucans reduced food intake by nearly 100 calories per meal compared to a dose of 2.5 grams or less.[11]

Another study found that overweight men who consumed 7 grams per day of beta-glucans for 12 weeks experienced a significant reduction in body mass, waist circumference, and visceral fat compared with those consuming no beta-glucan.[12]

References
  1. United States Food and Drug Administration. (2013). Guidance for Industry: A Food Labeling Guide (11. Appendix C: Health Claims). Retrieved from: .
  2. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2010). . European Food Safety Authority, 8(12), 1885. DOI: 10.2903/j.efsa.2010.1885.
  3. Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). . Plant Foods for Human Nutrition, 68(1), 78-82.
  4. Mäkeläinen, H., Anttila, H., Sihvonen, J., Hietanen, R. M., Tahvonen, R., Salminen, E., ... & Sontag-Strohm, T. (2007). . European Journal of Clinical Nutrition, 61(6), 779-785.
  5. Granfeldt, Y., Nyberg, L., & Björck, I. (2008). . European Journal of Clinical Nutrition, 62(5), 600-607.
  6. Centers for Disease and Control. (2016). National Center for Health Statistics: Leading Causes of Death. Retrieved from: .
  7. Johansson, L., Virkki, L., Maunu, S., Lehto, M., Ekholm, P., & Varo, P. (2000). . Carbohydrate Polymers, 42(2), 143-148.
  8. Daou, C., & Zhang, H. (2012). . Comprehensive Reviews in Food Science and Food Safety, 11(4), 355-365.
  9. Biörklund, M., Van Rees, A., Mensink, R. P., & Önning, G. (2005). . European Journal of Clinical Nutrition, 59(11), 1272-1281.
  10. Brown, L., Rosner, B., Willett, W. W., & Sacks, F. M. (1999). . The American Journal of Clinical Nutrition, 69(1), 30-42.
  11. Beck, E. J., Tosh, S. M., Batterham, M. J., Tapsell, L. C., & Huang, X. F. (2009). . Molecular Nutrition & Food Research, 53(10), 1343-1351.
  12. Shimizu, C., Kihara, M., Aoe, S., Araki, S., Ito, K., Hayashi, K., ... & Ikegami, S. (2008). . Plant Foods for Human Nutrition,63(1), 21-25.

About the Author

Paul Salter, MS, RD

Paul Salter, MS, RD

Paul Salter, MS, RD, CSCS, received his BS in dietetics from the University of Maryland and his MS in exercise and nutrition science from the University of Tampa.

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