The Effect of Black Currant on Postprandial Glucose Metabolism

The study examines the effect of black currant on glucose and insulin concentrations after a meal.

Healthy (n= 30) volunteers are recruited to participate in four consecutive visits in the research laboratory, when four meals are served in randomised order. Meals are: black currant puree, black currant and quinoa based snack, quinoa base and liquid containing glucose, fructose and sucrose. The meals contain the same amount of carbohydrates.

In addition to glucose and insulin concentration, cytokine and free fatty acid concentrations are measured after each meal.

Inclusion criteria

• age: 25-65 years
• BMI: 20-28 kg/m2
• Perceived health status: Good

Exclusion criteria

• fasting glucose: > 7.0 mmol/l
• LDL-cholesterol: > 3.0 mmol/l
• total cholesterol: > 6.5 mmol/l
• blood pressure : > 160/100 mmHg
• weight change of > 5% during previous 6 months or active weightreduction
• no serious chronic diseases
• one exception of the exclusion criteria maybe accepted after the MD consideration