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Consumption of an antioxidant‐rich diet is associated with a lower incidence of heart disease and is thought to be involved with preventing cancer and other inflammatory diseases. The purpose of this study was to determine the effects of twice daily consumption of dried plums as snacks for two weeks on antioxidant capacity and C‐reactive protein in humans compared to cookie consumption. Twenty‐seven women aged 25–54 years were provided with twice daily 100 kcal servings of either dried plums or low‐fat cookies for separate two‐week feeding trials with a two‐week washout period. After an overnight fast, blood samples were collected prior to initiating each feeding trial and after two weeks of each trial. Serum C‐reactive protein was measured using an ELISA assay. The Trolox‐equivalent antioxidant capacity (TEAC) assay was used to measure antioxidant capacity. Two weeks intake of 100 kcal dried plums resulted in an increase in antioxidant capacity (P<0.05) compared to two weeks intake of 100 kcal cookies. Antioxidant capacity was increased after two weeks of dried plum snack (P=0.039) but decreased with cookie snacks (P=0.018). C‐reactive protein levels did not differ significantly between the two feeding trials. These results suggest that choice of snack may impact health by influencing antioxidant status.This study was supported by the California Dried Plum Board.

Some research suggests that snacking can promote a healthy body weight while other studies suggest the opposite; therefore, identification of satiating snack foods may prove to be valuable for weight control. The effect of different snack foods on satiety and plasma glucose and hormone responses was assessed. Nineteen fasted adult women consumed two 238 kcal snacks (dried plums or low‐fat cookies), 238 kcal white bread, or water on separate days. Subjects completed satiety index (SI) scales prior to snack consumption and again every 15 minutes for 2 hours following initiation of intake. Blood samples were collected at baseline and 15, 30, 45, 60, 90, and 120 minutes following intake. At the end of the 120‐minute test period, subjects were presented with a meal to be consumed until satisfied. Satiety index was higher (p=0.05) for dried plums versus low‐fat cookies. There was no difference in post‐snack consumption between the dried plums and low‐fat cookie trials. Dried plums elicited lower (p=0.05) plasma glucose and insulin area under the curve than low‐fat cookies and tended (p=0.056) to promote a greater plasma ghrelin area over the curve. These results suggest that consuming dried plums as a snack suppresses appetite relative to a commercially available low‐fat cookie perhaps by producing lower glucose and/or appetite‐regulating hormone concentrations.Supported by the CA Dried Plum Board.