HealthDay News — Eating red raspberries may help with glucose control in people with prediabetes, according to a small study published online Feb. 14 in Obesity.

Di Xiao, from the Illinois Institute of Technology in Chicago, and colleagues investigated the effect of red raspberry intake on meal-induced postprandial metabolic responses in 21 participants with overweight or obesity and prediabetes and insulin resistance (PreDM-IR) and in 11 metabolically healthy individuals. Participants were randomly assigned to either 0 g of frozen red raspberries (control), 125 g (about 1 cup) of frozen red raspberries (RR-125), or 250 g (about 2 cups) of frozen red raspberries (RR-250), with a challenge breakfast meal (high carbohydrate/moderate fat) on three separate days. Multiple blood samples were evaluated.

The researchers found that in the PreDM-IR group, breakfast containing RR-125 and RR-250 significantly reduced two-hour insulin area under the curve (AUC), while RR-250 reduced peak insulin, peak glucose, and two-hour glucose AUC versus the control group (P < 0.05). After RR-125, postprandial triglycerides were significantly lower versus RR-250 (P = 0.01) but not compared with the control (P > 0.05). There were no significant meal-related differences for oxidative stress or inflammatory biomarkers.

“Our findings suggest that red raspberries aid in postmeal glycemic control in individuals with PreDM-IR, reducing glycemic burden with less insulin, which may be related to improved tissue insulin sensitivity,” conclude the authors.

The study was funded by the National Processed Raspberry Council.

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