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Cranberries improve postprandial glucose excursions in type 2 diabetes


Recent research supports a favorable role of cranberries on measures of cardiometabolic health. Postprandial metabolism, especially hyperglycemia has been shown to be an independent cardiovascular risk and few clinical studies have reported the role of berries in improving postprandial dysmetabolism. We investigated the postprandial effects of dried cranberries following a high-fat breakfast challenge in obese participants with type 2 diabetes (T2DM), in a randomized crossover trial. Blood draws and vascular measurements were conducted at fasting, 1, 2 and 4 hours (h), following consumption of a fast-food style high-fat breakfast (70g fat, 974 kcal) with or without cranberries (40g). Analyses of our data (n=25; BMI (kg/m2) (mean±SD) =39.5±6.5; Age (years) =56±6) revealed that postprandial increases in glucose were significantly lower in the cranberry vs. control at 2 & 4h (p<0.05). No significant differences were noted in insulin, insulin resistance evaluated by homeostasis model assessment, lipid profiles and blood pressure between cranberry and control groups. Among the biomarkers of inflammation and oxidation, postprandial serum interleukin-18 and malondialdehyde were significantly lower at 4h, and serum total nitrite was higher at 2h in the cranberry vs. control group (all p<0.05). No effects were noted in C-reactive protein or interlukin-6. Overall, dietary cranberries had notable effects in improving high-fat breakfast induced postprandial glucose and selected biomarkers of inflammation and oxidation in participants with T2DM. These findings provide evidence that adding whole cranberries to a high-fat meal may improve postprandial blood glucose management and warrant further investigation.

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Publication details

The article was received on 17 Jun 2017, accepted on 10 Jul 2017 and first published on 11 Jul 2017

Article type: Paper
DOI: 10.1039/C7FO00900C
Citation: Food Funct., 2017, Accepted Manuscript
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    Cranberries improve postprandial glucose excursions in type 2 diabetes

    J. Schell, N. Betts, M. Foster, H. Scofield and A. Basu, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00900C

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