Xiao D, et al. - In this randomized controlled trial, researchers studied the impact of red raspberry consumption on meal-induced postprandial metabolic responses in overweight or obese individuals with prediabetes and insulin resistance (PreDM-IR), as well as metabolically healthy individuals (Reference). A total of 32 adults (PreDM-IR, n=21; Reference, n=11) were randomly allocated to a controlled, three-arm, single-blinded, crossover trial. Study participants received 0 g of frozen red raspberries (Control), 125 g of frozen red raspberries (RR-125; about 1 cup), or 250 g of frozen red raspberries (RR-250; about 2 cups), with a challenge breakfast meal (high carbohydrate/moderate fat) on three separate days. According to findings, red raspberries improved post-meal glycemic control in people with PreDM-IR, reducing the glycemic burden of less insulin, which may improve sensitivity to tissue insulin. There were no significant differences in oxidative stress or inflammatory biomarkers related to meals.