Cranberries and T2DM

Jennifer Vachon

Outline

Rationale
The cranberry
Type 2 DM
The study
Purpose, hypothesis, subjects, methods,
results, mechanisms

Moving forward
Conclusions

Why Cranberries?

The Cranberry
Phytonutrients and
flavonoids
Antioxidant
Anti-inflammatory
Anti-cancer

Digestive tract
benefits
Prevent UTIs
Optimize balance of
bacteria

Cranberries and sugar

Sugar sweetened dried cranberry

Cane or sugar beets
Water content/bulk (chewiness)
Palatability (buffer tartness)
Polydextrose sweetened dried
cranberry

Nutrients (1 cup RC)

Vitamin B5

6%

Vitamin K

6%

Copper

7%

Vitamin E

8%

Fiber

18%

Vitamin C

18%

Manganese

18%

0%

2%

4%

6%

8% 10% 12% 14% 16% 18% 20%

% DRI/DV

Nutrients (1 cup SDC/SDCLS)

Vitamin B5

3%

Vitamin K

6%

Copper

6%

Vitamin E

6%

Fiber

18%

Vitamin0%
C
Manganese
0%

15%
2%

4%

6%

8% 10% 12% 14% 16% 18% 20%

% DRI/DV

Type 2 Diabetes
High blood glucose
Hyperglycemia

Insulin resistance
Most common form of DM
29 mil cases in US alone

T2DM Patients

Reduce kcal intake encouraged

Low fruit intake
High risk of UTI
High risk of CVD
Plasma oxidative stress

The Study
Single crossover study
Sequence of different treatments

Winona State University

MN

Ocean Spray Cranberries

Purpose
1. To determine if reduced sugar dried
cranberries are metabolically
better than sweetened dried
cranberries
2. To compare metabolic response
between white bread and raw
cranberries

Hypotheses
1. Polydextrose could be used to
enhance chewiness of sweetened
dried cranberries to produce a
product with fewer calories,
acceptable taste, and better
suitability for T2DM
2. Results could improve fruit
consumption in T2DM

Subjects
13 noninsulin dependent T2DM
participants
6F
7M

On metformin
Age: 62 years
BMI: 33.25 kg/m2

Methods
10 hr fast from food/beverage prior
to visit
Voluntary cessation of diabetic
medication during fast
Asked not to consume other
cranberry, blueberry, fruit, onion, or
chocolate
Reduce phenols

Food diaries used to assess dietary

compliance

Methods
Subject receives 4 foods in random order
One food per visit
Visit every other week

WB: Single
serving of
white bread

RC: Raw
cranberries

SDC:
Sweetened
dried
cranberries

SDC-LS:
Sweetened
dried
cranberries
less sugar

Methods
Collect baseline fasting blood sample
Random treatment consumed within
5 mins
Blood collection at 30, 60, 120 mins

Results: Blood Glucose

Peak plasma glucose concentrations

30 mins: RC, SDC and SDC-LS
60 mins: WB

Results: Plasma Insulin

Peak plasma insulin

30 mins: RC and SDC-LS
60 mins: WB and SDC

Results: Palatability

Mechanisms
Polydextrose in SDC-LS
Added fiber
19% fewer calories than SDC

Probable cause of improved

metabolic response
Flavonols may improve insulin
sensitivity
Rat model

Moving Forward
Larger cohort
Longer study
Younger participants

Effect of dietary soluble fiber in SDCLS

Conclusions
RC provide best glycemic and insulin
responses
BUT lowest palatability
Next best: SDC-LS
Fruit, phenol, fiber source
Portable
Fewer calories than SDC
Less effect on insulin/blood glucose than
SDC
Comparable palatability to SDC

References

Cranberries. (2016, December 5). Retrieved December 5,

2016, from http://www.whfoods.com/genpage.php?
tname=foodspice&dbid=145#nutritionalprofile
Cranberries, dried, sweetened Nutrition Facts & Calories.
(n.d.). Retrieved December 06, 2016, from
http://nutritiondata.self.com/facts/fruits-and-fruitjuices/7337/2
Cranberry acreage map. (2016). Retrieved November 30,
2016, from
http://www.cranberries.org/sites/default/files/uploads/image
s/cranberry_acreage_map.jpg
Tastes Good, Good For You Cranberry Juices & Snacks |
Ocean Spray. (n.d.). Retrieved December 06, 2016, from
http://www.oceanspray.com/
Wilson, T., Luebke, J.L., Morcomb, E. F., Carrell, E. J.,
Leveranz, M. C., Kobs, L., et al. (2010). Glycemic responses
to sweetened dried and raw cranberries in humans with