In individuals with pre-diabetes and insulin resistance, intake of 250 g of frozen red raspberry (~2 cups) in a breakfast meal significantly reduced peak and postprandial (2 h) glucose concentrations compared to control (0 g of red raspberry), whereas inclusion of either 125 g or 250 g raspberry in the breakfast reduced postprandial insulin concentrations compared to control [93]. This evidence concerns the gene INS and Insulin resistance.