Glycaemic response to barley porridge varying in dietary fibre content

P.S. Thondre, K. Wang, Andrew J. Rosenthal, C.J.K. Henry

Research output: Contribution to journalArticle

17 Citations (Scopus)
88 Downloads (Pure)


The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P,0·05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.
Original languageEnglish
Pages (from-to)719-724
JournalBritish Journal of Nutrition
Issue number5
Publication statusPublished - 2012


  • Barley
  • Dietary fibre
  • Glycaemic response
  • GI


Dive into the research topics of 'Glycaemic response to barley porridge varying in dietary fibre content'. Together they form a unique fingerprint.

Cite this