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Effects of Chronic Barley Consumption on Upper Respiratory Tract Symptoms in Japanese Healthy Adults: A Randomized, Parallel-Group, Controlled Trial

Summary

This study found that eating cooked waxy barley daily for 8 weeks reduced sneezing and nasal congestion in healthy adults compared to those eating white rice. Participants who ate barley also reported feeling less tired and experienced improved mood. The barley contains a fiber called β-glucan that appears to boost the body’s natural immune cells, helping protect against cold symptoms.

Background

β-(1,3/1,4)-glucan is a major component of cereal grains such as barley and oats. While yeast-derived β-glucans have been shown to reduce upper respiratory tract symptoms, the immunomodulatory effects of cereal-derived β-(1,3/1,4)-glucan in humans remain largely unknown.

Objective

To investigate the effects of cooked waxy barley containing β-(1,3/1,4)-glucan on upper respiratory tract symptoms and mood status in healthy Japanese adults using a randomized, parallel-group, comparative trial.

Results

Participants consuming waxy barley showed significantly reduced cumulative days of sneezing and feeling tired compared to controls. The barley group demonstrated significantly less severe nasal symptoms and greater reduction in Tension-Anguish mood scores. In participants with low baseline NK cell activity, barley consumption significantly increased NK cell activity compared to controls.

Conclusion

Supplementation with cooked waxy barley containing β-(1,3/1,4)-glucan prevents or alleviates nasal upper respiratory tract symptoms and improves mood status. The findings suggest β-glucan may work by regulating innate immune function, though double-blind trials with larger participant numbers are needed for confirmation.
  • Published in:Nutrients,
  • Study Type:Randomized Controlled Trial,
  • Source: PMID: 39064742, DOI: 10.3390/nu16142298
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