Influence of Sugar on the Bioavailability of Cocoa Flavanols

University of Reading

Status: Completed

Conditions: Healthy

Treatments: Dietary Supplement: High-flavanol with sugar; Dietary Supplement: Low flavanol chocolate; Dietary Supplement: High flavanol Maltitol

Study type: Interventional

Funder types: Other

Identifiers

NCT01292967

UReading-2010_03

Details and patient eligibility

About

The primary propose of this study is to determine the impact of ingredients and matrices on flavanol absorption and metabolism.

Full description

The investigators have conducted a randomized, triple-blind, cross-over study in 15 healthy human volunteers to investigate the absorption and metabolism of cocoa flavanols from a high-flavanol chocolate made with added sugar and a high-flavanol chocolate containing the sugar substitute maltitol; a nutrient-matched low flavanol control product was also fed. All products were matched for macro-nutrients, as well as for alkaloids (theobromine and caffeine), and were similar in taste and appearance. Both high-flavanol products contained ~259 mg cocoa flavanols, whilst the low-flavanol chocolate contained 48 mg of cocoa flavanols. On each study day, subjects were cannulated and baseline blood samples were collected prior to consumption of any of the test chocolates. Additional blood samples were collected at 1, 2 and 4 hours and plasma levels of flavanols were assessed using HPLC with fluorescence detection. All test products were well-tolerated by study participants.

Enrollment: 15 patients

Sex: All

Ages: 20 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• a signed consent form
• age of 18-50 years inclusive

Exclusion criteria

• did not suffer from any form of disease, including liver disease, diabetes mellitus or a myocardial infarction
• not on medications for the treatment of hypertension, elevated lipids or diabetes (type I and II).
• did not suffered gall bladder problems or abnormalities of fat metabolism
• weight reducing dietary regimen or taking any dietary supplements, including dietary fatty acids
• did not consume more than 15 units (120g) of alcohol per week
• did not have sensitivities to chocolate, reduced calorie sweeteners, dairy, nuts or gluten.
• Vegetarians and vegans
• taken antibiotics in the last 8 weeks

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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15 participants in 3 patient groups, including a placebo group

Low flavanol

Placebo Comparator group

Description:

Low-flavanol chocolate contained 48 mg of cocoa flavanols. macro- and micro-nutrient matched with active comparator

Treatment:

Dietary Supplement: Low flavanol chocolate

High-flavanol with sugar

Active Comparator group

Description:

High-flavanol chocolate made with added sugar containing 251 mg of cocoa flavanols

Treatment:

Dietary Supplement: High-flavanol with sugar

High flavanol Maltitol

Active Comparator group

Description:

High-flavanol chocolate made with the sugar substitute maltitol containing 266 mg cocoa flavanols

Treatment:

Dietary Supplement: High flavanol Maltitol