Barley (known as ‘jau’ in Hindi) lowers two types of “bad cholesterol” that are linked to heart diseases, a new review study has found. Barley reduced both low-density lipoprotein, or LDL, and non-high-density lipoprotein, or non-HDL, by seven per cent the study, done by St. Michael’s Hospital, Toronto, Canada, found. The research review, published today in The European Journal of Clinical Nutrition, included 14 studies on clinical trials conducted in seven countries.
Despite its benefits Dr. Vuksan said barley is not as well-established as some other health-recommended foods — such as oats. Barley consumption by humans has fallen by 35 per cent in the last 10 years.