Googins, Sarah

Persons with metabolic syndrome could benefit from improved fruit consumption and reduced caloric intake. A cranberry fruit containing reduced titratable acidity was developed and used to create a 27% reduced calorie cranberry juice (RCCBJ) containing less added sugar (74 Cal/240 ml) relative to the 110 Cal/240 ml industry standard cranberry juice (CBJ). Subjects were recruited for metabolic syndrome (n=18; 53 16 years; BMI=34.4 ± 3.9) and their metabolic response to CBJ and RCCBJ was evaluated in single cross‐over fashion. Plasma glucose for CBJ at 0‐, 30‐, 60‐, and 120‐min was 105.6±12.3, 149.5±22.6, 127.9±30.3, and 98.6±14.6 (mg/dl). Plasma glucose for RCCBJ was 104.6±13.3, 140.3±22.5, 116.0±27.23, and 100.4±13. Plasma insulin for CBJ at 0‐, 30‐, 60‐, and 120‐ min was 10.21±5.1, 41.5±22.6, 30.3±19.7, and 12.0± (µIU/ml). Plasma insulin for RCCBJ was 12.2±8.4, 34.8±21.6, 20.7±13.9, and 12.3±9.8. For CBJ and RCCBJ plasma glucose and insulin significantly increased relative to baseline at 30‐ and 60‐min. At 60 min RCCBJ glucose and insulin were significantly less than CBJ. Plasma adiponectin and glucagon like peptide‐1 responses were also measured for CBJ and RCCBJ at 0‐, 30‐, 60‐, and 120‐min. Reduced acidity cranberry fruit was associated with RCCBJ containing 33% fewer calories and a beneficial metabolic response in persons with metabolic syndrome.