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.

Innovative Approaches in the Development of Specialized Food Products of Optimized Composition for Patients with Type 2 Diabetes

“…Polydextrose can influence the effect of sugar on the body in two ways. For instance, the consumption of dried cranberries with less sugar and 10 g added polydextrose led to lower increases in both blood glucose and insulin compared to dried cranberries with added sugar in subjects with Type 2 DM [103]. Similar observations have been made with overweight subjects [104].…”

Effects of Freeze-Dried Strawberry Supplementation on Metabolic Biomarkers of Atherosclerosis in Subjects with Type 2 Diabetes: A Randomized Double-Blind Controlled Trial

“…The impact of strawberry fruits on inhibition of glucose uptake, transportation, normalizing blood glucose levels and carbohydrate digestive enzymes inhibition have been demonstrated in mechanistic studies [27,28,29]. Results from Wilson et al [30] and DeFuria et al [31] postprandial researches might provide more evidence for the latter metabolic mechanisms. Though results from studies which had investigated the effects of FDS on metabolic features of obese, hyperlipidemic subjects or subjects with metabolic syndrome revealed no significant changes in serum glucose concentration [19,20,21,22,23].…”

Polydextrose in Lipid Metabolism

“…In volunteers with type 2 diabetes, cranberries with 10g of polydextrose showed attenuated plasma glucose and insulin response compared to cranberries with glucose [127]. In one study with healthy adults, significantly lower postprandial glucose levels were observed after ingestion of strawberry jam with 40 % polydextrose than after ingestion of strawberry jam sweetened with sugar, corn syrup, or apple juice, but this study did not measure insulin [128].…”

“…In some of these studies the response is observed because polydextrose was used as sugar substitute to lower the caloric content of the snack/product [127,128]. In [127] the beneficial insulin reduction was observed not to be in 1:1 ratio with caloric reduction so there might be additional beneficial effect apart from lowering the overall calorie content.…”