Abstract
The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L−1·min−1) than the hot condition (735 ± 77 mmol·L−1·min−1, t = −3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L−1·min−1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.
Highlights
Dietary carbohydrates are a fundamental constituent of a balanced diet, contributing between40–70% of energy intake [1], with people relying heavily on staple foods, such as pasta and rice for energy [2,3]
There was a significant effect of the preparation method of the pasta (F(2–88) = 4.40, p = 0.015), with mean 2 h blood glucose concentration significantly lower in the reheated condition
This study aimed to examine the effect of cooking methodology of pasta on post-prandial blood glucose, and found that both cooled, and reheated pasta, were associated with a faster return to baseline blood glucose, than the hot condition, while reheated pasta showed significantly reduced blood glucose area under the curve (AUC), compared with freshly cooked pasta
Summary
Dietary carbohydrates are a fundamental constituent of a balanced diet, contributing between40–70% of energy intake [1], with people relying heavily on staple foods, such as pasta and rice for energy [2,3]. Dietary carbohydrates are a fundamental constituent of a balanced diet, contributing between. Refined and starchy carbohydrates are readily hydrolysed into their glucose components by pancreatic amylase and brush border enzymes in the small intestine, whereas dietary fibres (including resistant starch, RS) cannot be hydrolysed in the small intestine [4]. Foods with a high RS content produce a lower glycaemic response and contribute towards them having a lower glycaemic index (GI). Low GI diets have numerous nutritional benefits and may be effective in the management of metabolic syndromes such as obesity and type-2 diabetes mellitus (T2DM), as they produce a lower post-prandial blood glucose response [7], as well as effects on cardiometabolic and inflammatory
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