Finger millet-based muffin decreases insulin response in individuals with prediabetes in a randomised controlled

Ameerah Almaski1,2, Shelly Coe2, Helen Lightowler2

  • 1Department of Nutrition and Food Science, Taibah University, Universities Road, PO Box: 344, KSA, Medina, Saudi Arabia.

Insights

Finger millet muffins, rich in polyphenols, significantly reduced blood glucose and insulin response in individuals with prediabetes compared to wheat muffins. This suggests millet

Area of Science:

  • Nutritional Science
  • Human Physiology
  • Dietary Interventions

Background:

  • Millet is a grain rich in polyphenols and antioxidants.
  • These bioactive compounds can influence blood glucose response.
  • Dietary choices impact glycaemic control, particularly in prediabetes.

Purpose of the Study:

  • To compare the effects of finger millet and wheat muffins on glycaemic response (GR), insulin response (IR), gastric emptying (GE), and satiety.
  • To evaluate these effects in both healthy individuals and those with prediabetes.
  • To investigate the potential of millet in managing prediabetes.

Main Methods:

  • Single-blind randomised controlled crossover trial.
  • Recruited 15 healthy and 14 prediabetic individuals.
  • Measured GR, IR, GE, and satiety before and after muffin consumption.
  • Utilised mixed method ANOVA for data analysis.

Main Results:

  • Millet muffins significantly decreased the GR peak and IR incremental area under the curve (iAUC) in prediabetic participants compared to wheat muffins.
  • A significant interaction between participants and muffins was observed for IR iAUC and GE ascension time.
  • No significant effect of muffins on satiety was found across participant groups.

Conclusions:

  • Polyphenol and fibre-rich finger millet shows potential for managing prediabetes.
  • Millet consumption may positively influence glycaemic and insulin responses.
  • Further research into millet-based dietary strategies for metabolic health is warranted.

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