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.date.accessioned2021-03-19T16:27:16Z
dc.date.available2021-03-19T16:27:16Z
dc.date.issued2021
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.identifier.urihttps://hdl.handle.net/11274/12787
dc.language.isoen_USen_US
dc.titleThe Effect of Brewers' Spent Grain on Biomarkers of Cardiovascular Disease Risk in Healthy Adultsen_US
dc.typePosteren_US

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