Preprint Article Version 1 This version is not peer-reviewed

Method of Food Preparation Influences Blood Glucose Response to a High-carbohydrate Meal

Version 1 : Received: 9 October 2019 / Approved: 10 October 2019 / Online: 10 October 2019 (15:02:17 CEST)

How to cite: 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. Preprints 2019, 2019100119 (doi: 10.20944/preprints201910.0119.v1). 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. Preprints 2019, 2019100119 (doi: 10.20944/preprints201910.0119.v1).

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.

Subject Areas

pasta; glycemic index; resistant starch

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our diversity statement.

Leave a public comment
Send a private comment to the author(s)
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.