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Benjamin, E.J., Virani, S.S., Callaway, C.W., Chamberlain, A.M., Chang, A.R., Cheng, S., Chiuve, S.E., Cushman, M., Delling, F.N., Deo, R., De Ferranti, S.D., Ferguson, J.F., Fornage, M., Gillespie, C., Isasi, C.R., JimÉNez, M.C., Jordan, L.C., Judd, S.E., Lackland, D., Lichtman, J.H., Lisabeth, L., Liu, S., Longenecker, C.T., Lutsey, P.L., Mackey, J.S., Matchar, D.B., Matsushita, K., Mussolino, M.E., Nasir, K., O’Flaherty, M., Palaniappan, L.P., Pandey, A., Pandey, D.K., Reeves, M.J., Ritchey, M.D., Rodriguez, C.J., Roth, G.A., Rosamond, M.D., Sampson, U.K.A., Satou, G.M., Shah, S.H., Spartano, N.L., Tirschwell, D.L., Tsao, C.W., Voeks, J.H., Willey, J.Z., Wilkins, J.T., Wu, J.H.Y., Alger, H.M., Wong, S.S. and Muntne, P. (2018) Heart Disease and Stroke Statistics—2018 Update: A Report from the American Heart Association. Circulation, 137, e67-e492.
https://doi.org/10.1161/CIR.0000000000000558
has been cited by the following article:
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TITLE:
Giving Food a Fiber Boost: Adding High Beta-Glucan Ingredient from Barley to Everyday Foods
AUTHORS:
Gongshe Hu, Sherry Ellberg, Kathy Satterfield, Chris Evans
KEYWORDS:
Food, High Fiber, Barley Ingredient, Beta-Glucan, Human Health
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.4,
April
29,
2024
ABSTRACT: Lack of dietary fiber contributes to many health issues, particularly chronic vascular diseases. Mixed linkage β-1.3 - 1.4 beta-glucan (beta-glucan, in this paper) is a confirmed beneficial ingredient for the human diet through reduction of cholesterol and the glycemic index. Barley contains the highest beta-glucan content of all the grains, and in this study, a percentage of flour from two high beta glucan lines was, each, added to an array of wheat-based food products to measure how it impacted total dietary fiber. Results showed that beta-glucan content was higher in all the products containing the added high beta-glucan flour, along with increased total dietary fiber content. Protein content in the food products is also increased with the higher protein in the barley flours added. Beta-glucan content in the barley-added products increased to 1.2% - 4.0% versus 0.2% - 0.5% in the pure wheat products, while the dietary fibers increased to 3.5% - 24.4% versus 2.1% - 9.1% in pure wheat product controls. This research provided experimental evidence that using a high beta-glucan barley ingredient in food can increase dietary fiber to benefit health.
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