(P03-068-24) Red Raspberries Attenuate Blood Glucose Spike of a High Glycemic Load Breakfast Meal

Objectives: Spikes in blood glucose (BG) result in adverse health consequences in people with or without diabetes. Our work aimed to investigate the effect of added red raspberries or an equivalent amount of sugar on the glycemic response to a high glycemic load (HGL) cereal-based breakfast.

Methods: A randomized, controlled trial (cross-over design) was conducted with 16 participants. Participants consumed cornflakes and almond milk (Control), control meal plus 34g added sugar (ASug), or added red raspberries (ARR) containing 34g carbohydrate. Each meal was consumed over three separate visits. Blood Glucose (BG) was determined at fasting, 15, 30, 60, 90, 120min post-prandial. Repeated measures ANOVA was used to determine differences in BG spike and iAUC.

Results: The BG spike was shown significantly higher in the ASug versus the Control and ARR meal. Specifically, the difference between the sugar and raspberry meal (CI: -22.81 to -2.790, p = 0.0083), control and raspberry (CI: -20.89 to -0.8267, p = 0.0318) were statistically significant, indicating that the addition of raspberries attenuated BG spikes. The glucose iAUC was similar from a statistical standpoint for all three different meals ASug, ARR, and Control.

Conclusions: Our analyses indicated that there was a statistically significant meal effect thus rendering Red Raspberries an addition that could generate an improved glycemic response to a high glycemic load meal. Therefore, adding red raspberries to a HGL cereal-based breakfast may result in beneficial BG and potentially satiety responses. Hence red raspberries may constitute a preferred addition to a breakfast meal for improved glycemic response.

Funding Sources: Agriculture Research Institute of California