Chocolate Processed by Extrusion Cooking Affects Glucose and Lipid Metabolism in Humans: A Randomized, Double-Blind, Crossover Trial

Promoting positive and well-being-centered eating behavior in humans has recently garnered considerable attention. If the postprandial metabolic response of nutrients, especially sugars that are deleterious to health, can be controlled through processing, we can enjoy food without restrictions. To our knowledge, no study has reported the effect of extrusion cooking on the digestive response of sugars other than starch.

What the research examined

Hence, we aimed to examine the effects of consuming extrusion-processed chocolate on glucose, insulin, and triglyceride blood levels through a randomized, double-blind, crossover trial using compositionally identical chocolate processed without extrusion. We hypothesized that extrusion processing is associated with the postprandial metabolic response of sugars. Participants who consumed chocolate processed by extrusion cooking exhibited typically lower blood glucose concentration (17.8 ± 6.0 mg/dL) at 45 min and significantly lower blood insulin (20.6 ± 3.1 μU/mL) at 30 min than those who consumed chocolate processed without extrusion (25.1 ± 6.4 mg/dL and 26.8 ± 3.9 μU/mL, respectively).

What the findings mean

Serum triglyceride concentrations continued to increase until 180 min following chocolate ingestion, with levels in participants who consumed extrusion-processed chocolate being significantly lower than those in the group that consumed chocolate processed without extrusion. The appetite survey revealed a sustained feeling of fullness after consuming extrusion-processed chocolate. In simulated dissolution, extrusion-processed chocolate yielded less sucrose equivalent than processing-free chocolate, indicating a dissolution rate influence on human digestion. In conclusion, our findings suggest that glucose and lipid metabolism can be controlled through food processing, which has implications for the development of simultaneously palatable and healthy foods.

Study authors: Kinta Y, Maruki-Uchida H, Umehara M, Ito R, Shiga R, Yasumoto Y, Mori S, Koikeda T.. This report is based on the openly licensed abstract and source record and has been formatted for newsroom reading.