The Influence of Maltitol on the Absorption and Metabolism of Flavanols From Chocolate
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- University of Reading
- Enrollment
- 15
- Locations
- 1
- Primary Endpoint
- Impact of ingredients and matrices on flavanol absorption and metabolism.
Study Overview
Brief Summary
The primary propose of this study is to determine the impact of ingredients and matrices on flavanol absorption and metabolism.
Detailed 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.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Basic Science
- Masking
- Double (Participant, Investigator)
Eligibility Criteria
- Ages
- 20 Years to 50 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
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
Arms & Interventions
Low flavanol
Low-flavanol chocolate contained 48 mg of cocoa flavanols. macro- and micro-nutrient matched with active comparator
Intervention: Low flavanol chocolate (Dietary Supplement)
High-flavanol with sugar
High-flavanol chocolate made with added sugar containing 251 mg of cocoa flavanols
Intervention: High-flavanol with sugar (Dietary Supplement)
High flavanol Maltitol
High-flavanol chocolate made with the sugar substitute maltitol containing 266 mg cocoa flavanols
Intervention: High flavanol Maltitol (Dietary Supplement)
Outcomes
Primary Outcomes
Impact of ingredients and matrices on flavanol absorption and metabolism.
Time Frame: 4 hours
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 will be assessed by using HPLC with fluorescence detection
Secondary Outcomes
No secondary outcomes reported