Food companies now will be able to say their products with barley may reduce the risk of coronary heart disease, according to a recent announcement from the U.S. Food and Drug Administration.
Scientific evidence shows barley in a healthy diet can lower levels of low-density lipoprotein cholesterol, the FDA said in announcing a final rule in May. This so-called bad cholesterol is linked to increased risk of heart disease.
The rule lets companies such as Kraft Foods, Quaker Foods and General Mills that sell products with whole-grain barley or dry-milled barley products attach labels saying the products “may reduce the risk of heart disease” and provide a certain number of grams “of the soluble fiber necessary per day to have this effect.”
“This will allow customers to be aware that there are more products out there that will help lower their blood cholesterol,” said Mary Sullivan, executive director of the National Barley Foods Council, which pushed for the ruling.
The ruling supplements one the FDA approved in 1997 about the health effects of oats, agency spokesman Sebastian Cianci said. The new rule applies to products that provide at least 0.75 grams of soluble fiber per serving. Barley is found in cereals, soups and possibly some granola bars, Sullivan said. Pearled barley also is sold in grocery stores, often near rice or noodles, she said.
The FDA ruling may spur the use of barley in sports drinks or drinkable yogurts, Sullivan said: “There is a potential for major companies to start contracting with barley growers for specific types of barley that are high in beta glucans,” which are associated with reducing the heart disease risk.
Beer also contains barley. “But, that doesn’t lower cholesterol” because of the type of barley used, Sullivan said.
