title: Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: a randomized, crossover trial.
abstract: OBJECTIVE
  Dietary food composition influences postprandial glucose homeostasis. Thus, the objective was to investigate the effects of an acute intake of three different types of strawberry jam, differing in carbohydrate and antioxidants content, on postprandial glucose metabolism, lipid profile, antioxidant status, and satiety.
  
  
  METHODS
  Sixteen healthy adults participated in a randomized, crossover, double-blind study with three arms, receiving 60 g of three different strawberry jams. Blood samples were collected at fasting and at 30, 60, 90, and 120 min after its intake. Blood analyses were performed with validated procedures and satiety was estimated with visual analogue scale (VAS).
  
  
  RESULTS
  Blood glucose concentrations were maintained at normal values and without peaks within the 2 h after consumption of low-sugar jams. However, blood glucose and insulin were significantly higher at 30 and 60 min after high-sugar (HS) jam intake versus both low-sugar jams. Furthermore, HS jam produced more satisfaction at short time, but decreased as soon as blood glucose concentration began to decrease. Moreover, HS ingestion produced lower free fatty acid levels (p < 0.05) throughout the trial with respect both the low-sugar jams. However, no additional benefits on oxidative status (malondialdehyde, glutathione peroxidase, total antioxidant capacity, and uric acid), glucose, lipid, and satiety variables were observed due to the inclusion of an antioxidant to low-sugar jam.
  
  
  CONCLUSIONS
  This study reinforces the idea that products without added sugars are appropriate for the management of glycemic alterations and provides further insight into the effect of natural antioxidants as a functional ingredient on oxidative status and related metabolic disturbances. Registered at www.clinicaltrials.gov as NCT01684332.
authors.affiliation: Department of Nutrition, Food Science and Physiology, University of Navarra, C/Irunlarrea 1, 31008, Pamplona, Navarra, Spain.
authors.forename: Idoia
authors.initials: I
authors.lastname: Ibero-Baraibar
authors.forename: Marta
authors.initials: M
authors.lastname: Cuervo
authors.forename: Santiago
authors.initials: S
authors.lastname: Navas-Carretero
authors.forename: Itziar
authors.initials: I
authors.lastname: Abete
authors.forename: M Angeles
authors.initials: MA
authors.lastname: Zulet
authors.forename: J Alfredo
authors.initials: JA
authors.lastname: Martinez
mesh_terms: D000328:Adult; D000975:Antioxidants / Q000008:administration & dosage*; D001786:Blood Glucose / Q000378:metabolism; D015992:Body Mass Index; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D018592:Cross-Over Studies; D004032:Diet; D004040:Dietary Carbohydrates / Q000008:administration & dosage*; D004311:Double-Blind Method; D005230:Fatty Acids, Nonesterified / Q000097:blood; D005260:Female; D005511:Food Handling; D031985:Fragaria; D006801:Humans; D007328:Insulin / Q000097:blood; D050356:Lipid Metabolism / Q000502:physiology; D008297:Male; D008875:Middle Aged; D018384:Oxidative Stress / Q000502:physiology; D019518:Postprandial Period / Q000502:physiology*; D012527:Satiation / Q000502:physiology
chemical_list: D000975:Antioxidants; D001786:Blood Glucose; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004040:Dietary Carbohydrates; D005230:Fatty Acids, Nonesterified; D007328:Insulin
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