Brief
Brazzein protein cuts blood‑sugar spikes from ice‑cream in Russian trial
Researchers report that replacing sugar with brazzein, alone or with inulin, reduced glucose spikes after ice‑cream consumption.
By Felo News Desk · Published
Researchers at Russia’s Federal Research Centre of Nutrition, Biotechnology and Food Safety say the sweet protein brazzein lowered post‑meal blood‑sugar spikes in a trial involving 101 adults with metabolic‑dysfunction‑associated steatotic liver disease (MASLD).
Participants ate a 100‑gram vanilla ice‑cream serving on three separate days: one sweetened with regular sugar, one with brazzein, and one with brazzein plus the fibre inulin. Blood‑glucose measurements showed lower spikes after the brazzein‑sweetened portions, with the greatest benefit seen in participants who had type‑2 diabetes.
The study, published in Clinical Nutrition ESPEN, was a randomised trial. The authors note that longer‑term research is needed to assess whether regular substitution of sucrose with brazzein‑sweetened desserts yields sustained metabolic, hepatic, microbiome or behavioural benefits.
The World Health Organization warned in 2023 that some non‑sugar sweeteners might carry undesirable health effects, underscoring the relevance of new alternatives like brazzein.
Key facts
- Brazzein reduced post‑meal blood‑sugar spikes compared with sugar in a 100‑gram ice‑cream test. (aljazeera.com)
- The effect was most pronounced in participants with type‑2 diabetes. (aljazeera.com)
- The trial involved 101 adults with MASLD and was published in Clinical Nutrition ESPEN. (aljazeera.com)
- Researchers call for longer‑term studies to evaluate sustained health benefits. (aljazeera.com)
Sources
- [1] aljazeera.com — originally reported as “Sweet scoop: Ice-cream study points to potential sugar substitute”
