QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Brand-Miller, J. Articles by Petocz, P. Search for Related Content PubMed PubMed Citation Articles by Brand-Miller, J. Articles by Petocz, P.

---

Human Nutrition and Metabolism
Research Communication

Cocoa Powder Increases Postprandial Insulinemia in Lean Young Adults¹

Human Nutrition Unit, The University of Sydney, NSW, 2006, and ^* Department of Mathematical Sciences, University of Technology, Sydney, NSW, 2007, Australia

²To whom correspondence should be addressed. E-mail: j.brandmiller{at}mmb.usyd.edu.au.

We hypothesized that chocolate products elicit higher insulin responses than matched products with alternate flavoring. To test this, we used a within-subject, repeated-measures comparison of six pairs of foods, one flavored with chocolate (cocoa powder) and the other not. Healthy subjects (n = 10, 4 men, 6 women) tested each pair of foods. Postprandial glucose and insulin levels were determined at intervals over 2 h using standardized glycemic index (GI) methodology. The product categories were chocolate bars, cakes, breakfast cereals, ice creams, flavored milks and puddings. Although the GI did not differ within each pair, the insulin index (II) of the chocolate product was always higher, by a mean of 28%, than the alternate flavored product (P < 0.001). The greatest difference occurred within the flavored milk category in which the chocolate version elicited 45% greater insulinemia than the strawberry flavored milk (P = 0.021). Macronutrient composition (fat, protein, sugar, fiber or energy density) accounted for nearly all of the variation in GI among the foods, but did not explain differences in insulinemia. The presence of cocoa powder in foods leads to greater postprandial insulin secretion than alternate flavorings. Specific insulinogenic amino acids or greater cephalic phase insulin release may explain the findings.

KEY WORDS: • chocolate • glycemic index • postprandial hyperinsulinemia

This article has been cited by other articles:

				J. M Hodgson, A. Devine, V. Burke, I. M Dick, and R. L Prince Chocolate consumption and bone density in older women Am. J. Clinical Nutrition, January 1, 2008; 87(1): 175 - 180. [Abstract] [Full Text] [PDF]

				M. Garsetti, S. Vinoy, V. Lang, S. Holt, S. Loyer, and J. C Brand-Miller The Glycemic and Insulinemic Index of Plain Sweet Biscuits: Relationships to in Vitro Starch Digestibility J. Am. Coll. Nutr., December 1, 2005; 24(6): 441 - 447. [Abstract] [Full Text] [PDF]