A new small study suggests that sweetened, dried cranberries that are low in sugar and high in fiber may be beneficial in patients with type 2 diabetes.
The study, funded by Ocean Spray, included 13 patients with type 2 diabetes. Participants were randomly assigned to receive a single serving of white bread (57grams, 160 calories, 1 gram of fiber), raw cranberries (55 grams, 21 calories, 1 gram of fiber), sweetened dried cranberries-original (40 grams, 138 calories, 2.1 grams of fiber) or the low-sugar high-fiber sweetened cranberries (40 grams; 113 calories, 1.8 grams of fiber plus 10 grams of polydextrose).
The researchers found that the raw cranberries were associated with the greatest improvement in glycemic and insulinemic responses, while the low-sugar, high-fiber, dried sweetened cranberries were second best.
Peak insulin was 10 in the raw cranberry group, 15 in the low-sugar, high-fiber dried sweetened cranberry group and 22 for both the white bread and regular sweetened cranberries.
Additionally, blood sugar peaked after 127 minutes in the raw cranberry group, 158 minutes in the low-sugar, high-fiber dried sweetened cranberry group and 175 minutes for both the bread and regular sweetened cranberry group.
For more information about cranberries, please visit Natural Standard's Foods, Herbs & Supplements database.
References
Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com. Copyright © 2009.
Wilson, T, Morcomb EF, Schmidt TP, et al. Glycemic response of type 2 diabetics to sweetened dried cranberries. FASEB J. 2009 23:900.6.
http://naturalstandard.com/news/news200907033.asp
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
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