Table 7.
Summary of acute clinical studies analyzing the effect of dried fruit consumption on postprandial response.
| First Author (Year) [Reference] | N° of Subjects (M/F) Type of Subject (Age in Years) | Dried Fruit (Study Design) | Control Group | Intervention Group(s) | Glucose and Insulin Metabolism Outcomes | Other Outcomes |
|---|---|---|---|---|---|---|
| Rasmussen, O.; et al. (1989) [109] | 20 (9/11) Healthy (n = 11) and T2D subjects (n = 9) (Healthy: 30 ± 2; T2D subjects: 67 ± 2) |
Raisins (crossover) | 75 g (healthy) or 50 g (T2D) of CHO | Raw rolled oats; oatmeal porridge or a mixture of raw rolled oats with raisins | Substitution of 25% of the starch meal with raisins (simple sugars) did not affect blood glucose or insulin responses | In normal and T2D subjects, the three meals produce similar glucose and insulin response curves. |
| Kim, Y.; et al. (2008) [110] | 10 S; 11 AT and 10 Pre-D (S (25.7 ± 1.3), AT (23.1 ± 1.0), Pre-D (50.0 ± 2.6)) |
Raisins (crossover) |
50 g of available CHO from glucose | 50 g of available CHO from raisins | NS differences among groups. The GI of raisins seemed lower (≤55) in the S and P groups compared to moderate (GI, 56–69) in the A group. The insulinaemic index of raisins was not different among groups. | |
| Furchner-Evanson, A.; et al. (2010) [114] | 19 women ow subjects (39.2 ± 0.7) |
Dried plums (crossover) | White bread (238 Kcal) | Dried plums (238 Kcal) Low-fat cookies (238 Kcal) |
Dried plums elicited lower plasma glucose and insulin IAUC than low-fat cookies. | The satiety index IAUC was greater for the dried plums than low-fat cookies, and tended to promote a greater plasma ghrelin AOC |
| Kanellos, P.T.; et al. (2013) [111] | 30 (17/13) Healthy and T2D subjects (n = 15 each) (Healthy: 25.9 ± 0.8; T2D: 63.2 ± 1.7) |
Corinthian raisins (crossover) |
50 g of glucose | 74 g of Corinthian raisins; 50 g of available CHO | Significantly different glucose peaks between raisins and glucose in healthy and in diabetic subjects. Glycaemic and insulinaemic responses were decreased after raisin consumption compared to glucose ingestion. | |
| Esfahani, A.; et al. (2014) [112] | 10 (4/6) Healthy subjects (39 ± 11) |
Raisins (crossover) |
108 g of white bread; 50 g available CHO (consumed on two separate occasions) | R50: 69 g raisins; 50 g available CHO R20: 28 g raisins; 20 g available CHO |
The raisin meals, R50 and R20, resulted in significantly reduced postprandial glucose and insulin responses compared with white bread | Raisins were determined to be low in GI, GL and insulinaemic index. |
| Kaliora, A.C.; et al. (2017) [113] | 10 Healthy normo-weight subjects (26.3 ± 0.8) |
Raisins (crossover) |
50 g of glucose | 74 g of raisins; 50 g of available CHO | At 60 min, glucose and insulin levels were maximum in both groups. | GIP was lower after raising intake compared to glucose intake at 60 and 120 min postprandially. Ghrelin was lower after raisin compared to glucose intake at 120 and at 180 min post-ingestion. No differences were reported for GLP-1, apelin or obestatin in either trial. |
Age is shown as mean ± SD unless otherwise stated. AT, aerobically trained; AOC, area over the curve; CHO, carbohydrates; GI, glycaemic index; GL, glycaemic load; GLP-1, glucagon-like peptide-1; IAUC, incremental area under the curve; M/F, male/female; NS, non-significant; ow, overweight; Pre-D, pre-diabetic; S, sedentary; T2D, type 2 diabetes; WB, white bread.