Background/Objectives: Modifying standard foods to minimize postprandial glucose (PPG) and insulin excursions may benefit health. We conducted a randomized, double-blind, crossover study to compare postprandial responses to an isocaloric (~250 kcal) Standard Muffin (SM) containing refined flour and sugar versus a Modified Muffin (MM) consisting of wheat-free grains and low sugar levels in healthy individuals and individuals with type 2 diabetes (T2D). Subjects/Methods: Nineteen subjects (ten healthy, nine with T2D) participated in the trial. PPG responses were measured in capillary blood over 5 h to calculate the change in glucose from the baseline (ΔGLU), peak glucose (GLUPeak), peak-nadir glucose (GLUP-N), and 2 h incremental area under the curve (iAUC). Plasma insulin responses were quantified via assays. Results: Compared to the SM, the MM significantly reduced the GLUPeak (55%), GLUP-N (35%), and 2 h iAUC (80%). Within the cohort, the MM elicited a 68% reduction in the GLUPeak response compared to the SM in individuals with T2D. Insulin was lower following the MM (-62%). Participants reported similar subjective taste and mouthfeel ratings. Conclusion: A novel MM decreased PPG and insulin responses compared to a SM, without compromising taste, thus highlighting salient features for T2D nutrition management.
Keywords: kinetics; low-carbohydrate; postprandial glucose; product testing; type 2 diabetes.