A new study has shown that brazzein, a sweet protein, could help reduce blood sugar spikes after meals. Researchers at Russia’s Federal Research Centre of Nutrition, Biotechnology and Food Safety carried out the work, which was published in the Clinical Nutrition ESPEN journal.
How the ice cream trial was run
Brazzein is a natural protein first found in the West African oubli plant, but it is now largely produced through fermentation. It is known for its intense sweetness and has long been considered a possible sugar alternative. The randomised trial involved 101 adults living with metabolic dysfunction-associated steatotic liver disease (MASLD), a condition in which fat builds up in the liver and which is often linked to diabetes and obesity.
Participants ate a 100 gram serving of vanilla ice cream on three separate days. One serving was sweetened with sugar, one with brazzein, and one with brazzein combined with a fibre called inulin.
Lower blood sugar spikes in patients with diabetes
The study showed that post-meal blood sugar spikes were lower when participants ate the brazzein or brazzein-and-inulin versions than when they ate the sugar-sweetened dessert. According to the study, the reductions were most notable in participants with type 2 diabetes.
The researchers cautioned that longer-term studies are needed to determine whether regularly swapping sugary desserts for brazzein-sweetened versions brings lasting metabolic, liver, gut microbiome or behavioural benefits.
WHO guidance on non-sugar sweeteners
The health effects of sugar have been widely researched and debated for years. The World Health Organization advised in 2023 against using non-sugar sweeteners for weight control. Its guidelines also warned of possible undesirable effects from long-term use, including a higher risk of type 2 diabetes and cardiovascular disease.
