Abstract
The incidence of Type 2 diabetes is increasing in the United States and other nations. Low intake of fruits and vegetables is a risk factor for development of this disease. Anthocyanins are the flavonoids pigments in red and blue fruits that contribute to antioxidant activity. These pigments modulate alpha-glucosidase and aldose reductase activity and insulin production in vitro, suggesting that foods containing anthocyanins may ameliorate risks for development of Type 2 diabetes. The objective of this study was to demonstrate potential benefits of anthocyanin consumption for persons at risk for developing diabetes. Subjects in the Bangor, ME area between the ages of 21 and 65 years, with BMI of 25–30, and fasting serum glucose levels (FG) between 5.6 to 6.9 millimoles per liter were recruited for the study. Subjects were paired by gender, age and FG, and then each member of the pair was randomly assigned to the control or to the treatment group. The control group was instructed to make no changes in their dietary or exercise habits and to limit consumption of anthocyanin-containing foods to no more than 3 servings per week. The treatment group was provided with a list of serving sizes for common fruits and juices that provided ~150 mg anthocyanins; two servings were to be consumed daily for three months. Fasting serum glucose, insulin, glycosylated hemoglobin, cholesterol, triglycerides, antioxidant capacity and urinary microalbumin were measured at baseline and at 6 and 12 weeks of the study. Weight, BMI and waist circumference were also recorded. The University of Maine Institutional Review Board for the Protection of Human Subjects approved the study design and protocols. Financial support was provided by the Gustavus and Louise Pfeiffer Research Foundation.
Published Version
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