The cumulative effects of chilling and reheating a carbohydrate-based pasta meal on the postprandial glycaemic response: a pilot study.

Abstract:

:This pilot study investigated the effects of chilling and reheating a pasta-based meal on the postprandial glycaemic response. In this single-blind crossover study, 10 healthy volunteers consumed identical pasta meals (pasta, olive oil, and tomato sauce), served either freshly prepared, chilled, or chilled/reheated, on three separate randomised occasions. Capillary blood samples were taken for two hours postprandially. A significant difference in glucose Incremental Area Under the Curve was observed (p = 0.006), with the greatest difference observed between the freshly cooked and chilled/reheated meals (p = 0.041). Significant differences in incremental peak glucose were also observed (p = 0.018). These results suggest that making simple changes to domestic food processing methods can reduce the glycaemic excursion following a pasta meal, with the potential for health benefit.

journal_name

Eur J Clin Nutr

authors

Robertson TM,Brown JE,Fielding BA,Robertson MD

doi

10.1038/s41430-020-00736-x

subject

Has Abstract

pub_date

2020-09-02 00:00:00

eissn

0954-3007

issn

1476-5640

pii

10.1038/s41430-020-00736-x

pub_type

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