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.

Diabetics tend to have inadequate fruit consumption, elevated plasma glucose and insulin, and increased cardiovascular disease risk. Dried fruit may represent one way to increase fruit consumption among diabetics. Polydextrose is a commonly used soluble fiber and bulking agent providing very little available carbohydrate energy. The glycemic and insulinemic response of type 2 diabetics (n=13) to a single serving of white bread (57g; 160 Cal; 1 g fiber), raw cranberries (RC; 55g; 21 Cal; 1 g fiber), sweetened dried cranberries‐original (SCDO; 40g, 138 Cal; 2.1g fiber), and SDC‐less sugar (SDCLS; 40g; 113 Cal; 1.8g fiber + 10g polydextrose) was measured in a single cross‐over design. Plasma glucose (mg/dl) and insulin ( μU/ml) was measured prior to consumption, then 30, 60 and 120 minutes postprandially. Plasma glucose peaked at 30 or 60 min following bread, RC, SDCO, and SDCLS at 175 ± 10, 127 ± 7, 175 ± 10 and 158 ± 9 min, respectively, and remained significantly elevated 120 min following bread consumption. Peak plasma insulin for SDCO (15 ± 2) and RC (10 ± 1) was significantly less than bread (22 ± 2) or SDCO (22 ± 4), and remained slightly elevated at 120 minutes. The area under the curve values reflected similar changes. SDCLS consumption could be useful for improving fruit consumption by type 2 diabetics in a manner that provides glycemic and insulinemic benefits. Sponsor: Ocean Spray Cranberries Inc.

Whey protein supplements are used by athletes to promote muscle protein synthesis and reduce protein degradation and may also benefit persons with muscle wasting conditions. Unfortunately, digestion of whey protein may liberate short peptides that can cause immune‐mediated gastrointestinal (GI) distress. Co‐consumption of whey with enzymes may result in smaller and less immunogenic peptides. In this study, sixteen males (ages 18‐27 years) consumed whey only (WO) and whey plus enzymes (WE) in a randomized cross‐over design. Subjects underwent 6‐day dietary preconditioning with standard meals supplied to them (approximately 2300 kcal, 44% carbohydrate; 21% protein; and 35% fat). Following a 12‐hour fast prior to each treatment trial, serum was collected before (time 0) and 1, 2, 3, and 4 hours after consumption of WO or WE. Serum was analyzed for amino acids, insulin, blood urea nitrogen (BUN), and C‐reactive protein (CRP). Subjects also completed a brief survey assessing GI symptoms at approximately 4 hours. Two‐way repeated measures statistics, with within factors of time and treatment (WO and WE) and between factor of treatment order were performed. Areas under curves were also analyzed with paired samples T‐tests. There were significant time and treatment effects with several amino acids and time by treatment by order effects for a few. An expected increase (p<0.016) in insulin and BUN following supplement consumption was observed but there was no difference in the insulin or BUN response between WO and WE. CRP levels were highly variable across subjects. CRP decreased (p<0.048) over time with WE, while there was no significant change in CRP over time with WO. Co‐consumption of whey with enzymes results in altered amino acid appearance and/or disposal in serum and may reduce acute stress as measured through CRP. No significant impact of either WO or WE on GI symptoms was observed in this sample. Grant Funding Source: Supported by a grant from Deerland Enzymes Inc.

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