The Effect of Black Currant on Postprandial Glucose Metabolism (MAQUA)

The study examines the effect of black currant on glucose and insulin concentrations after a meal. In addition, the cytokine and free fatty acids levels are of interest.

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.

The effect of black currant puree will be compared with black currant-quinoa product, quinoa base and with liquid with glucose, fructose and sucrose Experimental: Black currant and quinoa product Active Comparator: Quinoa base Meal study comparing the effect of black currant puree with liquid with glucose, fructose and sucrose, black currant and quinoa product and quinoa base

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