The Effect of Brewers' Spent Grain on Biomarkers of Cardiovascular Disease Risk in Healthy Adults

dc.contributor.authorCombest, Shannon
dc.contributor.authorWarren, Cynthia
dc.contributor.authorGrams, Marley
dc.contributor.authorWang, Wanyi
dc.contributor.authorMiketinas, Derek
dc.contributor.authorPatterson, Mindy A.
dc.descriptionCreative Arts and Research Symposium
dc.descriptionCreative Arts and Research Symposiumen_US
dc.description.abstractThe beer industry generates large amounts of leftover barley called brewers’ spent grain (BSG). Studies demonstrate fiber-rich grains like barley are associated with cardiovascular disease (CVD) risk reduction. This study investigated the effect of BSG on CVD risk factors including blood lipids, glucose, insulin, C-reactive protein, body composition, and blood pressure. A single-blind, randomized feeding trial was conducted in 37 healthy adults (26 ± 4 y; BMI 23 ± 3 kg/m2) who consumed muffins containing 10.4 g BSG (n=19) or 0 g BSG (n=18) daily for 8 weeks. Body composition, blood pressure, and fasting blood were collected at baseline and week 8. Fiber intake increased in the BSG group (P=0.003), but there was no effect on blood biomarkers, body composition, or blood pressure. Consuming 10.4 g BSG for 8 weeks is well tolerated and improves dietary fiber intake but does not significantly impact CVD risk factors in healthy adults.
dc.description.departmentNutrition & Food Sciences - Houston
dc.description.sponsorshipSupported by the TWU Nutrition and Food Sciences
dc.titleThe Effect of Brewers' Spent Grain on Biomarkers of Cardiovascular Disease Risk in Healthy Adultsen_US


License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
1.68 KB
Item-specific license agreed upon to submission