Can eating barley help fight the common cold? It is the first study of its kind to report that eating cooked, waxy barley reduces the severity and duration of upper respiratory tract infection episodes in otherwise healthy adults. Barley is a source of fiber known as beta-glucan, which can improve metabolic health and immune function. The research team from the National Agriculture and Food Research Organization in Japan recruited 54 adults who usually eat cooked white rice at least once a day to participate in the study.
Nearly two-thirds of the participants were women; the average age was 46 years, and the average body mass index was 20.6. The study participants were divided into two groups: A control group was given 100 grams of packed, cooked white rice, while the other group was given 100 grams of packed, cooked waxy barley.
The participants ate the rice or barley every day for eight weeks. During the study, the participants also completed questionnaires to assess their physical condition and mood. Throughout the trial, participants who consumed barley reported decreases in scores for poor health, plugged noses, and sneezing.
They also experienced fewer runny noses and felt less tired. While these improvements were not statistically significant, the researchers noted that “scores for all symptoms were reduced in the barley group.” Additionally, those who ate barley reported overall better mood.
According to the daily questionnaires, they experienced less anger-hostility, confusion-bewilderment, depression-dejection, and tension-anxiety. The research team also found that the group that consumed white rice had a lower number of natural killer (NK) cells. NK cells are a type of immune cell that can target and kill tumor cells or cells infected with viruses.
The researchers noted that “although the nature of NK cells in the upper respiratory tract is not well characterized, the number of these cells in the upper respiratory tract increases in response to viral infection.” “This study suggests that supplementation of cooked waxy barley containing β-(1,3/1,4)-glucan prevents or alleviates nasal upper respiratory tract symptoms and improves mood status,” the research team wrote. The authors of the study noted that more research is needed to confirm the outcome.
Some side effects of consuming barley include gas, bloating, and an unpleasant aftertaste. Some people might also be allergic to the grain. Barley contains 5 to 8 percent gluten, meaning it should not be consumed by people with celiac disease or gluten sensitivity.
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