Effect of sucrose-free brazzein-sweetened ice cream on continuously monitored glycemic response in patients with metabolic dysfunction-associated steatotic liver disease: A randomized controlled double-blind crossover trial.
Clin Nutr ESPENAug 31, 2026 (epub)
Vasily A Isakov, Vladimir I Pilipenko, Alexei A Goncharov et al.
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In 30 seconds
This randomized controlled trial evaluated the glycemic response to ice cream sweetened with brazzein, a natural sweet protein, in 101 adults with metabolic dysfunction-associated steatotic liver disease (MASLD). Results showed that both brazzein formulations produced significantly lower incremental area under the curve (iAUC) for glucose compared to sucrose-sweetened ice cream, with reductions of 52% and 48%, respectively.
Key findings
- iAUC for sucrose was 66.3 mmol/L × min, while it was 31.7 for brazzein and 34.3 for brazzein plus inulin.
- Brazzein formulations resulted in 52% lower iAUC compared to sucrose (P < 0.001).
- No significant differences were found between the two brazzein formulations.
- Glycemic responses varied according to diabetes status (P < 0.001).
Why it matters
This study highlights the potential of brazzein as a sugar substitute for individuals with MASLD, suggesting it may help manage postprandial glucose levels, which is crucial for metabolic health.