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

Abstract

The 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.