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The Effects of Dietary Cocoa Powder on Inflammatory Markers and Catalase Activity in Participants with Type 2 Diabetes Following a Fast Food Style Meal Challenge
Author(s) -
Foster Megan,
Betts Nancy,
Fu Dongxu,
Lyons Timothy,
Basu Arpita
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1174.14
Subject(s) - postprandial , placebo , catalase , meal , crossover study , type 2 diabetes , medicine , adiponectin , diabetes mellitus , food science , inflammation , endocrinology , oxidative stress , chemistry , insulin resistance , alternative medicine , pathology
Dietary polyphenols, such as those in cocoa, have been shown to counteract chronic inflammation in animal models as well as in clinical studies. However, limited data exist on the role of dietary cocoa on postprandial inflammation and oxidative stress. Using a randomized placebo‐controlled crossover trial, we investigated the postprandial effects of a cocoa beverage (960 mg total polyphenols) vs. placebo in participants with type 2 diabetes ( n =18; age (mean±SE): 56±3y; BMI: 35.3±2.0 kg/m 2 ; 14 women; 4 men) following a high‐fat meal challenge. Blood draws were conducted at fasting, 30 minutes, 1, 2, 4, and 6 hours of the postprandial phase. We measured selected markers of inflammation and catalase enzyme activity at these time points using the quantitative sandwich enzyme immunoassay technique, as well as non‐enzymatic colorimetric assays. Interleukin‐18 (IL‐18) was shown to be significantly lower at 1, 4, and 6 hours, while catalase activity was lower at 1 hour postprandially after cocoa vs. placebo supplementation (all p<0.05). No significant effects were noted in interleukin‐6 (IL‐6), adiponectin, and nitrite concentrations between the two treatments. Thus, cocoa polyphenols may exert modest effects in reducing postprandial inflammation and in modulating catalase activity in type 2 diabetes. Support or Funding Information The Hershey Company & OSU Dean's Research Incentive Award