Luebke, Justin L.

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.