Effect of waxy barley bread with trans fat on the lipid profile and fatty acid composition in healthy Korean adults

Kyung Hee Noh, Young Huh, Ji Hyun Jang, Jin Hyuk Shin, Mi Ock Lee, Kyung Sik Lee, Seong Hwan Lee, Do Hoon Kim, Yong Kyu Park, Kyung Hwan Cho, Young Sun Song

    Research output: Contribution to journalArticlepeer-review


    This study investigated the effect of waxy barley on the incorporation trans fat (tFA) into plasma lipid and lipid profile through 6 weeks trial. 39 healthy volunteers were divided into 2 groups and fed waxy barley bread (WBG) or wheat bread (WG) containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Plasma lipid profiles and fatty acid composition at 0, 2, 4, 6 weeks after a respective bread were studied. Plasma lipid was extracted by the method of Folch, esterified by acid transmethylation and analyzed by gas chromatography. The fatty acid composition reflected the fatty acid proportion of the test fat. However, consumption of waxy barley bread with tFA for 6 weeks affected plasma fatty acid composition including tFA. Incorporation of tFA into plasma lipid was significantly lowered compared to WBG than in WG after 6 weeks of consumption. Furthermore, saturated fatty acids such as C16:0 and C18:0 levels were also significantly lowered in WBG than in WG. Furthermore, plasma total cholesterol level and TG/HDL-cholesterol ratio were also significantly lowered in WBG compared to WG at 2, 4 and 6 weeks. These results suggest that waxy barley bread with high β-glucan lowered plasma trans, saturated fatty acid and total cholesterol levels though the inhibition of lipid absorption.

    Original languageEnglish
    Pages (from-to)1353-1361
    Number of pages9
    JournalJournal of the Korean Society of Food Science and Nutrition
    Issue number10
    Publication statusPublished - 2009 Oct


    • Human trial
    • Lipid profile
    • Trans fat
    • Waxy barley bread

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics


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