About
Barley flakes are whole-grain cereal flakes produced by steaming and rolling hulled or pearl barley (Hordeum vulgare); they are used in porridges, breakfast cereals, soups, and baked goods. They are valued for their high content of soluble dietary fibre, particularly beta-glucan, which supports cardiovascular and metabolic health.
Safety summary
Barley flakes are broadly safe for the general adult population with no established adverse intake level; the primary safety concern is their content of gluten-related proteins, making them unsuitable for individuals with coeliac disease or wheat/barley allergy. Regulatory bodies in the US, EU, Canada, Australia, and others have approved health claims linking barley beta-glucan (≥3 g/day) to reductions in LDL cholesterol and post-prandial blood glucose. No toxicological ADI applies to whole-grain barley flakes as a natural food ingredient.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | FSANZ permits beta-glucan health claims for products made with whole grain barley (including flakes). The universally adopted efficacious daily dose is 3 g beta-glucan. Barley is also a declared allergen under FSANZ food labelling standards.source |
| Health Canada (Canada) | Approved | Canada permits beta-glucan health claims for barley products consistent with a 3 g/day efficacious dose; barley is recognised as a priority allergen requiring declaration on food labels.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | EFSA authorised health claims under Regulation (EC) No 1924/2006 for beta-glucans from barley: (1) 3 g/day reduces blood LDL cholesterol; (2) 4 g beta-glucan per 30 g available carbohydrates per meal reduces post-prandial glucose rise. Barley (Hordeum vulgare) is listed in Annex II of Regulation (EU) No 1169/2011 as a mandatory allergen requiring labelling.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Barley and barley-based products including flakes are recognised traditional cereal foods under FSSAI regulations (Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011). No specific maximum intake limit is set; barley is a declared allergen under FSSAI labelling norms.source |
Who should approach with care
Research citations
- 1EFSA. Scientific Opinion on barley starch and allergen labelling pursuant to Article 21(2) of Regulation (EU) No 1169/2011, 2023. ncbi.nlm.nih.gov
- 2PubMed. Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism – A randomized crossover trial, 2023. ncbi.nlm.nih.gov
- 3PubMed. Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims, 2021. pmc.ncbi.nlm.nih.gov
- 4EFSA. Beta-glucans from oats and/or barley in a ready-to-eat cereal and reduction of blood-glucose rise after consumption: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006, 2021. ncbi.nlm.nih.gov
- 5PubMed. Issues surrounding health claims for barley, 2008. pubmed.ncbi.nlm.nih.gov
- 6PubMed. The effects of concentrated barley beta-glucan on blood lipids in a population of hypercholesterolaemic men and women, 2007.
