Glycemic responses to sweetened dried and raw cranberries in humans with type 2 diabetes

Ted Wilson, Justin L. Luebke, Erin F. Morcomb, Emily J. Carrell, Megan C. Leveranz, Lisa Kobs, Travis P. Schmidt, Paul J. Limburg, Nicholi Vorsa, Ajay P. Singh

Research output: Contribution to journalArticlepeer-review

39 Scopus citations


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 (57g, 160 cal, 1g fiber), RC (55g, 21 cal, 1g fiber), SDC (40g, 138 cal, 2.1g fiber), and SDC containing less sugar (SDC-LS, 40g, 113 cal, 1.8g fiber + 10g polydextrose). Plasma glucose (mmol/L) peaked significantly at 60min for WB, and at 30min 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 120min. Plasma insulin (pmol/mL) peaked at 60min for WB and SDC and at 30min 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 60min 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.

Original languageEnglish (US)
Pages (from-to)H218-H223
JournalJournal of Food Science
Issue number8
StatePublished - Oct 2010


  • Diabetes
  • Health
  • Ingredients
  • Nutrition
  • Phenolic compounds

ASJC Scopus subject areas

  • Food Science


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