Evaluation of brewers’ spent grain on cardiovascular disease risk factors in adults: Lessons learned from a pilot study

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dc.contributor.authorSchmidt-Combest, Shannon
dc.contributor.authorWarren, Cynthia
dc.contributor.authorGrams, Marley
dc.contributor.authorWang, Wanyi
dc.contributor.authorMiketinas, Derek
dc.contributor.authorPatterson, Mindy
dc.creator.orcidhttps://orcid.org/0000-0003-1391-4656
dc.date.accessioned2023-07-31T18:44:07Z
dc.date.available2023-07-31T18:44:07Z
dc.date.issued2023
dc.descriptionArticle originally published in Bioactive Carbohydrates and Dietary Fibre, 30, 100367. English. Published online 2023. https://doi.org/10.1016/j.bcdf.2023.100367
dc.description.abstractThe beer industry generates large amounts of leftover barley called brewers’ spent grain (BSG). Fiber-rich grains like barley are associated with ameliorating cardiovascular disease (CVD) risk factors. This randomized pilot study investigated the influence of daily BSG consumption for 8 weeks on lipid profiles, inflammation, and metabolic functions in healthy adults. Subjects (n = 37, 26 ± 4 y; BMI 23 ± 3 kg/m2) received muffins containing 8.3 g BSG or 0 g BSG daily for 8 weeks. Body composition, blood pressure, and fasting blood were collected at baseline and week 8. Gastrointestinal symptoms and Bristol stool scale ratings remained stable throughout the study in both groups. Dietary fiber intake increased in the BSG group (5 g/day; 26%; p = 0.003); however, there were no significant between-group effects on blood lipids, glucose, insulin sensitivity, C-reactive protein, body composition, or blood pressure. Consuming 8.3 g BSG for 8 weeks is well tolerated and improves dietary fiber intake but does not significantly impact CVD risk factors in this sample of healthy adults. Subject health status, sample size, and BSG flour substitution rate may support the lack of effect in the current study. Larger controlled trials are needed to understand the potential of BSG as a value-added ingredient and its impact on human health.en_US
dc.description.sponsorshipThis research was funded by the Jennifer Thomas Brown Memorial Nutrition Award and the Moore-Khourie Award at Texas Woman's University.en_US
dc.identifier.citationThis is a published version of an article that is available at: https://doi.org/10.1016/j.bcdf.2023.100367. Recommended citation: Schmidt-Combest, S., Warren, C., Grams, M., Wang, W., Miketinas, D., & Patterson, M. (2023). Evaluation of brewers’ spent grain on cardiovascular disease risk factors in adults: Lessons learned from a pilot study. Bioactive Carbohydrates and Dietary Fibre, 30, 100367. This item has been deposited in accordance with publisher copyright and licensing terms and with the author’s permission.en_US
dc.identifier.urihttps://hdl.handle.net/11274/15294
dc.identifier.urihttps://doi.org/10.1016/j.bcdf.2023.100367
dc.language.isoen_USen_US
dc.publisherElsevieren_US
dc.rights.holder©2023 The Authors.
dc.rights.licenseCC BY-NC-ND 4.0
dc.subjectBrewers spent grainen_US
dc.subjectCholesterolen_US
dc.subjectDietary fibreen_US
dc.subjectCardiovascular diseaseen_US
dc.subjectWhole grainsen_US
dc.subjectFood wasteen_US
dc.titleEvaluation of brewers’ spent grain on cardiovascular disease risk factors in adults: Lessons learned from a pilot studyen_US
dc.typeArticleen_US

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