Hodges, C.; Archer, F.; Chowdhury, M.; Evans, B.L.; Ghelani, D.J.; Mortoglou, M.; Guppy, F.M. Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial. Foods2020, 9, 23.
Hodges, C.; Archer, F.; Chowdhury, M.; Evans, B.L.; Ghelani, D.J.; Mortoglou, M.; Guppy, F.M. Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial. Foods 2020, 9, 23.
Hodges, C.; Archer, F.; Chowdhury, M.; Evans, B.L.; Ghelani, D.J.; Mortoglou, M.; Guppy, F.M. Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial. Foods2020, 9, 23.
Hodges, C.; Archer, F.; Chowdhury, M.; Evans, B.L.; Ghelani, D.J.; Mortoglou, M.; Guppy, F.M. Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial. Foods 2020, 9, 23.
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 minutes after ingestion of each meal for 120 minutes. There was a significant interaction between temperature and time (F(8.46-372.34) = 2.75, p = 0.005), with the reheated (90 minutes) condition returning to baseline faster than both cold (120 minutes) and hot conditions. Blood glucose AUC was significantly lower in the reheated (703 ± 56 mmol L-1 min-1) compared with the hot condition (735 ± 77 mmol L-1 min-1, t(92) = -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 compared with 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.
Keywords
pasta; glycemic index; resistant starch
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
