title: Glycemic responses to sweetened dried and raw cranberries in humans with type 2 diabetes.
abstract: This study assessed the metabolic response to sweetened dried cranberries (SDC), raw cranberries (RC), and white bread (WB) in humans with type 2 diabetes. Development of palatable cranberry preparations associated with lower glycemic responses may be useful for improving fruit consumption and glycemic control among those with diabetes. In this trial, type 2 diabetics (n= 13) received WB (57 g, 160 cal, 1 g fiber), RC (55 g, 21 cal, 1 g fiber), SDC (40 g, 138 cal, 2.1 g fiber), and SDC containing less sugar (SDC-LS, 40 g, 113 cal, 1.8 g fiber + 10 g polydextrose). Plasma glucose (mmol/L) peaked significantly at 60 min for WB, and at 30 min for RC, SDC, and SDC-LS at 9.6 ± 0.4, 7.0 ± 0.4, 9.6 ± 0.5, and 8.7 ± 0.5, respectively, WB remained significantly elevated from the other treatments at 120 min. Plasma insulin (pmol/mL) peaked at 60 min for WB and SDC and at 30 min for RC and SDC-LS at 157 ± 15, 142 ± 27, 61 ± 8, and 97 ± 11, respectively. Plasma insulin for SDC-LS was significantly lower at 60 min than either WB or SDC. Insulin area under the curve (AUC) values for RC and SDC-LS were both significantly lower than WB or SDC. Phenolic content of SDC and SDC-LS was determined following extraction with 80% acetone prior to high-performance liquid chromatography (HPLC) and electronspray ionization-mass spectrometry (ESI-MS) and found to be rich in 5-caffeoylquinic cid, quercetin-3-galactoside, and quercetin-3-galactoside, and the proanthocyanidin dimer epicatechin. In conclusion, SDC-LS was associated with a favorable glycemic and insulinemic response in type 2 diabetics. Practical Application: This study compares phenolic content and glycemic responses among different cranberry products. The study seeks to expand the palatable and portable healthy food choices for persons with type 2 diabetes. The novel use of polydextrose as a bulking agent making possible a reduction in caloric content and potential glycemic response is also characterized in this study.
authors.affiliation: Dept. of Biology, Winona State Univ., Winona, MN, USA. twilson@winona.edu
authors.forename: Ted
authors.initials: T
authors.lastname: Wilson
authors.forename: Justin L
authors.initials: JL
authors.lastname: Luebke
authors.forename: Erin F
authors.initials: EF
authors.lastname: Morcomb
authors.forename: Emily J
authors.initials: EJ
authors.lastname: Carrell
authors.forename: Megan C
authors.initials: MC
authors.lastname: Leveranz
authors.forename: Lisa
authors.initials: L
authors.lastname: Kobs
authors.forename: Travis P
authors.initials: TP
authors.lastname: Schmidt
authors.forename: Paul J
authors.initials: PJ
authors.lastname: Limburg
authors.forename: Nicholi
authors.initials: N
authors.lastname: Vorsa
authors.forename: Ajay P
authors.initials: AP
authors.lastname: Singh
mesh_terms: D001786:Blood Glucose / Q000032:analysis; D002934:Cinnamates / Q000032:analysis / Q000737:chemistry; D018592:Cross-Over Studies; D003924:Diabetes Mellitus, Type 2 / Q000097:blood* / Q000178:diet therapy / Q000523:psychology; D019422:Dietary Sucrose / Q000008:administration & dosage / Q000009:adverse effects*; D005260:Female; D005419:Flavonoids / Q000032:analysis / Q000737:chemistry; D005503:Food Additives / Q000009:adverse effects; D005511:Food Handling; D005518:Food Preferences; D057141:Food, Preserved / Q000009:adverse effects / Q000032:analysis; D005638:Fruit / Q000009:adverse effects / Q000737:chemistry; D005697:Galactosides / Q000032:analysis / Q000737:chemistry; D005936:Glucans / Q000009:adverse effects; D038321:Glycemic Index; D006801:Humans; D006943:Hyperglycemia / Q000517:prevention & control; D007328:Insulin / Q000097:blood; D008297:Male; D008875:Middle Aged; D008910:Minnesota; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D059808:Polyphenols; D029799:Vaccinium macrocarpon / Q000009:adverse effects / Q000737:chemistry
chemical_list: D001786:Blood Glucose; D002934:Cinnamates; D019422:Dietary Sucrose; D005419:Flavonoids; D005503:Food Additives; D005697:Galactosides; D005936:Glucans; D007328:Insulin; D010636:Phenols; D059808:Polyphenols; C033375:polydextrose