Oliveira Barbara, Falkenhain Kaja, Little Jonathan P
School of Health and Exercise Sciences, University of British Columbia, Kelowna, Canada.
Nutr Metab Insights. 2022 Feb 7;15:11786388221076962. doi: 10.1177/11786388221076962. eCollection 2022.
Diabetes is characterized by an impaired ability to appropriately control blood glucose. Postprandial hyperglycemia, in particular, is associated with complications in people with type 1 diabetes (T1D) and type 2 diabetes (T2D). The objective of this study was to determine how sugar-free dark chocolate sweetened with stevia, erythritol, and inulin impacts postprandial blood glucose levels in individuals with diabetes compared to conventional dark chocolate. In a randomized crossover design, 13 participants consumed 1 bar (34 g) of sugar-free dark chocolate or 1 bar (34 g) of conventional dark chocolate with glucose levels measured before and throughout a 120-min postprandial period. The incremental area under the curve (iAUC) was lower after the consumption of sugar-free dark chocolate (-65%, = .04) compared to conventional dark chocolate. No significant differences between chocolates were found for peak glucose value above baseline, the total area under the curve, or peak glucose values. Our results suggest that a sugar-free dark chocolate bar sweetened with stevia, erythritol and inulin led to a lower blood glucose iAUC compared to the conventional dark chocolate bar in people with diabetes, whilst longer-term effects on glucose control remain to be determined.
糖尿病的特征是适当控制血糖的能力受损。尤其是餐后高血糖与1型糖尿病（T1D）和2型糖尿病（T2D）患者的并发症有关。本研究的目的是确定与传统黑巧克力相比，用甜菊糖苷、赤藓糖醇和菊粉加糖的无糖黑巧克力如何影响糖尿病患者的餐后血糖水平。在一项随机交叉设计中，13名参与者食用1块（34克）无糖黑巧克力或1块（34克）传统黑巧克力，并在餐后120分钟内测量血糖水平。与传统黑巧克力相比，食用无糖黑巧克力后曲线下增量面积（iAUC）较低（-65%，P = 0.04）。两种巧克力在高于基线的血糖峰值、曲线下总面积或血糖峰值方面未发现显著差异。我们的结果表明，与传统黑巧克力棒相比，用甜菊糖苷、赤藓糖醇和菊粉加糖的无糖黑巧克力棒可使糖尿病患者的血糖iAUC降低，而对血糖控制的长期影响仍有待确定。
