Are there any risks of eating barley?

November 27, 2025 •

3 min read

Globally, barley is a staple grain that has been cultivated for thousands of years, yet for certain individuals, consuming it poses specific health risks. This nutrient-rich grain contains gluten and fermentable fibers, which can trigger adverse reactions in people with sensitivities, digestive disorders, or diabetes.

Quick Summary

This article outlines the potential risks associated with consuming barley, including its gluten content, high fiber, and effects on blood sugar, highlighting who should exercise caution or avoid it entirely.

Key Points

Gluten-Free Diet Incompatibility: Due to its gluten content (hordein), barley must be avoided entirely by individuals with celiac disease or non-celiac gluten sensitivity.
Digestive Distress: High levels of fermentable fibers (fructans) in barley can cause gas, bloating, and cramping, especially for people with sensitive digestive systems or IBS.
Blood Sugar Fluctuations: Barley can significantly lower blood sugar levels, requiring careful monitoring for individuals with diabetes, particularly those taking medication.
Allergy Potential: People with allergies to other cereal grains or grass pollens may experience cross-reactive allergic reactions to barley, including asthma or skin issues.
Precaution for Kidney Disease: Due to its potassium content, individuals with advanced chronic kidney disease should exercise caution and discuss barley intake with their doctor.
Medication Interference: Barley's high fiber can impede the absorption of oral medications, so it should be consumed at a different time of day than medication.

Understanding the Risks of Eating Barley

Barley is a nutritious whole grain, but its consumption is not suitable for everyone. For individuals with certain health conditions or sensitivities, the grain contains components that can lead to significant side effects. Being aware of these potential risks is crucial for making informed dietary choices and protecting your health.

Gluten Sensitivity and Celiac Disease

One of the most significant risks of eating barley stems from its gluten content. Like wheat and rye, barley contains gluten, specifically a form called hordein, which triggers an autoimmune response in people with celiac disease. This reaction damages the lining of the small intestine, impairing nutrient absorption and leading to complications such as chronic diarrhea, malnutrition, joint pain, and anemia. For those diagnosed with celiac disease, strict avoidance of all barley products, including malt and flavorings, is essential. Individuals with non-celiac gluten sensitivity may also experience adverse symptoms and should avoid or limit barley consumption.

Digestive Issues for Sensitive Stomachs

For many, barley's high fiber content promotes digestive health, but for those with irritable bowel syndrome (IBS) or other digestive disorders, it can cause discomfort. This is because barley contains fructans, which are fermentable, short-chain carbohydrates (FODMAPs). For sensitive individuals, the fermentation process of these fibers in the gut can lead to gas, bloating, stomach cramps, and altered bowel habits. Introducing high-fiber foods like barley gradually and drinking plenty of fluids can help the body adjust and minimize these symptoms. However, if symptoms persist, it may be best to reduce or eliminate barley intake.

Impact on Blood Sugar Levels

Barley has a notable effect on blood sugar, which is a key consideration for people with diabetes. While its fiber can help regulate blood sugar levels, it can also cause them to drop too low, especially for those on insulin or other blood-sugar-lowering medications. Anyone with diabetes should monitor their blood sugar closely and consult a healthcare provider to adjust medication dosages if they plan to incorporate barley into their diet regularly. The fiber in barley can also slow stomach emptying, which, while generally beneficial, can be problematic in some situations.

Allergic Reactions

Beyond celiac disease, some individuals may have a direct allergy to barley. This can manifest as an allergy to barley flour, causing respiratory symptoms like asthma, or as contact dermatitis when applied to the skin. Allergic reactions can also occur in people sensitive to other cereal grains like wheat, rye, oat, corn, and rice, due to cross-reactivity. In severe cases, an allergic reaction to barley could potentially lead to anaphylaxis.

Considerations for Specific Health Conditions


Health Consideration	Recommendation Regarding Barley
Celiac Disease	Strictly avoid all barley and barley-derived products due to its gluten content.
Irritable Bowel Syndrome (IBS)	Consume with caution due to high fructan (FODMAP) content. Introduce gradually and monitor symptoms.
Diabetes	Monitor blood sugar closely. Consult a doctor as barley can lower blood sugar, possibly affecting medication doses.
Chronic Kidney Disease (CKD)	Exercise caution. While fiber can be beneficial, barley's potassium content can be risky for those with advanced CKD.
Pregnancy	Avoid high amounts of barley sprouts, as they are considered potentially unsafe. Food amounts are generally fine.
Breast-feeding	Stick to food amounts. The safety of using larger, medicinal quantities is not well-established.

Potential Medication Interactions

The high fiber content in barley can interfere with the absorption of oral medications if taken simultaneously. For best results, it's recommended to take oral medications at least one hour before or after consuming barley. Additionally, its effect on blood sugar means it can interact with diabetes medications, necessitating close monitoring and possible dosage adjustments by a healthcare provider.

Conclusion

While barley offers numerous health benefits for the general population, such as supporting heart health and digestion, it is not without risks. The risks of eating barley are specific and significant for those with gluten-related disorders, IBS, and diabetes. Anyone with pre-existing health conditions or sensitivities should approach this grain with caution and consult with a healthcare professional to determine if it is a suitable addition to their diet. Gradual introduction and careful monitoring are key to enjoying barley's benefits without experiencing adverse effects.

For more detailed information on celiac disease, a reliable resource is the Beyond Celiac website: https://www.beyondceliac.org/.

Frequently Asked Questions

No, if you have celiac disease, you must strictly avoid barley. Barley contains gluten, specifically a protein called hordein, which triggers a harmful autoimmune response in those with celiac disease.

Barley is high in fermentable fibers known as fructans (FODMAPs). For individuals with sensitive digestive systems or IBS, the fermentation of these fibers in the gut can lead to gas and bloating.

No, pearled barley is not a gluten-free option. While the outer bran and hull are removed during processing, the grain still contains gluten and is unsafe for individuals with celiac disease or gluten sensitivity.

Barley can lower blood sugar levels due to its fiber content. Diabetics on medication should consult a doctor before adding it to their diet to prevent blood sugar from dropping too low.

While barley in food amounts is generally safe during pregnancy, pregnant women should avoid consuming high amounts of barley sprouts, which are considered possibly unsafe.

Yes, the fiber in barley can affect how your body absorbs oral medications. To prevent this, it's advised to take oral medicines at least an hour before or after eating barley.

Suddenly increasing your fiber intake with large amounts of barley can cause temporary digestive issues like gas, bloating, and cramping as your body adjusts. It is best to introduce it gradually.