Strawberry Modulates Inflammatory Markers And Insulin Response To High Fat Meal In Overweight Men And Women

Overweight (OW) people are at risk for metabolic syndrome which is associated with elevated inflammatory markers and insulin resistance. Strawberries have a varied phenolic composition with potential for modulating inflammatory status and insulin signaling. Fat intake exacerbates inflammation and insulin resistance. We hypothesized that strawberry would reduce the postprandial inflammatory and insulin response to a high fat meal (HFM). In a randomized, double‐blind, placebo‐controlled, 12‐wk cross‐over trial with a 10 d run‐in, OW men and women (n=24) consumed either a strawberry (Str) or placebo (Pbo) beverage matched in energy and macronutrient composition for 6 wks. At defined intervals for 6 h, hsCRP, adipo‐cytokines, insulin and glucose were measured before and after HFM challenge with Str or Pbo during run‐in (i.e. low Str intake) and again after 6 wks of daily Str or Pbo consumption. During run‐in, the single Str exposure significantly reduced hsCRP (Str, 2.8 mg/L ± 0.1 and Pbo, 3.3 mg/L ± 0.1, p<0.05) and insulin (p=0.002). After 6 wks Str or Pbo and HFM re‐challenge, hsCRP was marginally lower after Str (Str, 2.9 mg/L ± 0.2 and Pbo, 3.3 mg/L ± 0.2, p=0.13) and insulin concentrations tended to be lower. Glucose concentrations did not differ by treatment. These results support the importance of consuming strawberry and other foods rich in bioactive compounds to promote health and reduce chronic disease risk.