Date of Award

6-2024

Degree Name

MS in Nutrition

Department/Program

Food Science and Nutrition

College

College of Agriculture, Food, and Environmental Sciences

Advisor

Angelos Sikalidis

Advisor Department

Food Science and Nutrition

Advisor College

College of Agriculture, Food, and Environmental Sciences

Abstract

Blood glucose (BG) spikes increase chronic disease risk in those with and without diabetes. The fiber and phytonutrient content of fruit, such as raspberries has the potential to attenuate the BG spike of a high glycemic load (HGL) meal. We examined the effect of red raspberries (RRs) on the BG spike when added to a HGL meal. In this randomized cross-over trial, 16 university students were given breakfast cereal and almond milk (control), the control breakfast with 140g added RRs, and the control breakfast with sugar equivalent to the sugar content of the RRs (50% sugar increase from control). Meals given on 3 separate test days, being separated by a 1-week washout period. BG was measured at: fasting then 15 min, 30 min, 60 min, 90 min, and 120 min postprandial. Repeated measures ANOVA was performed to investigate differences in peak minus baseline BG (spike) and glucose incremental area under the curve (IAUC). The added RR meal had a lower BG spike compared to the added sugar meal (-12.8 mg/dL, CI: -22.8 to -2.79, p = 0.0083). Additionally, a lower BG was seen comparing the added RR meal to the control meal (-10.9 mg/dL, CI: -20.9 to -0.83, p = 0.0318). There were no significant differences for IAUC and the timing of peak BG among the meals. RR effect is likely attributed to high fiber-to-sugar ratio, polyphenol content, and greater amount of beneficial micronutrients. Based on obtained results from this pilot study, the practice of adding RRs to HGL meals such as breakfast, seems to reduce risk for T2DM in health populations through BG spike attenuation.

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