Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes
Open accessAbstract
Introduction: Carbohydrates are one of the macronutrients which have the most substantial influence on glycemic response. The cooling of rice after cooking causes retrogradation of starch, which becomes a non-absorbable product in the human digestive tract. Aim of the study: This study aimed to assess whether cooling of rice affects postprandial glycemia in subjects with type 1 diabetes. Materials and methods: The study included 32 patients with type 1 diabetes. Each participant of the study consumed two standardized test meals consisting of long-grain white rice. One of the test meals was served immediately after preparation, and another was cooled for 24 h at 4 °C after preparation and reheated before being served. Postprandial glycemia was measured for 3 h using the FreeStyle Libre flash glucose monitoring system for each patient. Results: After consumption of the test meal containing rice subjected to the cooling process when compared to fresh rice, a significantly lower value of maximum glycemia (11 vs. 9.9 mmol/L,p = 0.0056), maximum glycemic increase (2.7 vs. 3.9 mmol/L,p < 0.0001), areas under the glycemic curve (135 vs. 336 mmol/L * 180 min,p < 0.0001) and significantly shorter time to peak (35 vs. 45 min,p = 0.031) was observed. There was a significantly higher number of hypoglycemic episodes among the patients after consuming test meals with cooled rice compared to fresh ones during 180 min of observation (12(38) vs. 3(9),p = 0.0039). Conclusions: Consumption of rice subjected to the cooling process results in a lower increase of postprandial blood glucose in subjects with type 1 diabetes. At the same time it increases the risk of postprandial hypoglycemia using a standard insulin dose.
AI snapshot
Written from the paper’s full text.
TL;DR
In a randomized, single-blind crossover study of 32 adults with type 1 diabetes, rice cooled for 24 h at 4 °C and reheated produced lower postprandial glycemia than freshly cooked rice. However, using the same insulin dose for both meals was associated with more postprandial hypoglycemia after the cooled rice.
Key findings
- Cooled rice reduced maximum glycemia (9.9 vs. 11 mmol/L, p = 0.0056), maximum glycemic increase (2.7 vs. 3.9 mmol/L, p < 0.0001), and incremental AUC (135 vs. 336 mmol/L × 180 min, p < 0.0001), and shortened time to peak (35 vs. 45 min, p = 0.031).
- Hypoglycemic episodes during 180 min were more frequent after cooled rice than fresh rice: 12 (38%) vs. 3 (9%), p = 0.0039.
- Resistant starch content was higher in cooled/reheated rice than fresh rice: 11.96 ± 0.04 vs. 7.52 ± 0.05 g/100 g.
- No significant differences were found in insulin dose for test meals, organoleptic assessment, or hunger, satiety, and desire to eat.
Methods
- Randomized, single-blind crossover study in 32 patients with type 1 diabetes treated with personal insulin pumps; inclusion required age >18 years, BMI <30 kg/m², HbA1c <9%, and intensive insulin therapy.
- Each participant consumed two standardized test meals of long-grain white rice: one freshly prepared and one cooked, cooled for 24 h at 4 °C, then reheated; meals contained 200 g rice plus 100 g tomato sauce (50 g carbohydrates total).
- Postprandial glycemia was measured for 3 h with the FreeStyle Libre flash glucose monitoring system at 5-min intervals; insulin boluses were calculated by the pump bolus calculator, and analyses used Wilcoxon signed-rank and McNemar tests.
Limitations
- The paper states that the FreeStyle Libre system was not patient-blinded, so patients could see glucose readings and potentially guess which test meal they were consuming; it suggests using patient-blinded continuous glucose monitoring in future studies.
- The paper states that the same insulin dose was given for both meals regardless of cooling, and that repeating the test is needed to determine an appropriate insulin dose reduction for chilled rice to reduce postprandial hypoglycemia risk.
- Evident from the text: the sample was small (n = 32), from a single center, with a short 180-min observation period, and the participants were relatively young, pump-treated, and well controlled (mean HbA1c 6.9 ± 0.6%, no chronic diabetes complications), which may limit generalizability.
Model-written summary. Check it against the paper before relying on it.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
1 of 5 cited sources checked · 0 supported · 0 flagged · accuracy not yet measured
- Findingown data
In patients with type 1 diabetes, the number of hypoglycemic episodes during 180 min of observation was significantly higher after the test meal with cooled rice than after fresh rice (12 (38%) vs. 3 (9%), p = 0.0039).
“There was a significantly higher number of hypoglycemic episodes among the patients after consuming test meals with cooled rice compared to fresh ones during 180 min of observation (12(38) vs. 3(9), p = 0.0039).”
- Also stated in: § Hypoglycemic episodes · plain
“The number of hypoglycemic episodes was significantly higher among the subjects after consuming a test meal with chilled rice than after consuming fresh rice during the observation period of 180 min (12 vs. 3, p = 0.0039)”
Quote in the paperSubstantial claim - Also stated in: § Hypoglycemic episodes · plain
- Findingown data
There was no significant difference in the insulin dose administered for the test meals with fresh and cooled rice (5.4 (4.9-6.0) vs. 5.5 (5.0-6.1) units, p = 0.92).
“There were no significant differences in the dose of insulin administered to test meals with fresh and cooled rice [5.4 (4.9–6.0) vs. 5.5 (5.0–6.1) units, p = 0.92].”
Quote in the paperSubstantial claim - Findingown data
The breakfast eaten before the test meals did not differ between the fresh-rice and cooled-rice conditions in energy, protein, fat, carbohydrate or fiber content.
“The breakfast, which was the last meal eaten before the test meal for all the patients, did not differ between investigated groups in terms of energy value, protein, fat, carbohydrate, and fiber content.”
Quote in the paperSubstantial claim - Findingown data
There were no significant differences between the test meals with fresh and cooled rice in the sensation of hunger, satiety and desire to eat at 30, 60, 120 and 180 min after the meal.
“No significant differences were observed in the study between test meals with fresh and cooled rice in terms of the sensation of hunger, satiety, and desire to eat 30, 60, 120, and 180 min after the meal.”
Quote in the paperNot a substantial claim - Findingown data
In patients with type 1 diabetes, the test meal with cooled rice produced a significantly lower maximum glycemic increase than the meal with fresh rice (2.7 vs. 3.9 mmol/L, p < 0.0001).
“maximum glycemic increase (2.7 vs. 3.9 mmol/L, p < 0.0001)”
- Also stated in: § Glucose response to test meals · plain
“maximum glycemic increase [2.7(1.5–3.6) vs. 3.9(2.5–4.7) mmol/L, p < 0.0001]”
Quote in the paperSubstantial claim - Also stated in: § Glucose response to test meals · plain
- Findingown data
In patients with type 1 diabetes, the test meal with cooled rice produced a significantly shorter time to peak glycemia than the meal with fresh rice (35 vs. 45 min, p = 0.031).
“significantly shorter time to peak (35 vs. 45 min, p = 0.031)”
- Also stated in: § Glucose response to test meals · plain
“significantly shorter time to peak of glycemia [35(28–43) vs. 45(35–55) min, p = 0.031]”
Quote in the paperNot a substantial claim - Also stated in: § Glucose response to test meals · plain
- Findingown data
In patients with type 1 diabetes, the test meal with cooled rice produced a significantly lower maximum glycemia than the meal with fresh rice (9.9 (9.4-10.9) vs. 11 (10.3-11.7) mmol/L, p = 0.0056).
“After consumption of the test meal containing the cooled rice compared to fresh one, significantly lower values of maximum glycemia [9.9(9.4–10.9) vs. 11(10.3–11.7) mmol/L, p = 0.0056]”
- Also stated in: § Results · plain
“a significantly lower value of maximum glycemia (11 vs. 9.9 mmol/L, p = 0.0056)”
Quote in the paperSubstantial claim - Also stated in: § Results · plain
- Findingown data
There were no significant differences in the organoleptic assessment (palatability, visual appeal, smell, consistency) between the test meals with fresh and cooled rice.
“No significant differences in the organoleptic assessment between test meals with fresh and cooled rice in terms of palatability [7(6–8) vs. 7(6–8) points, p = 0.97], visual appeal of the dish [7(5–8) vs. 7(5–8) points, p = 0.72], smell [7(6–9) vs. 7(6–8) points, p = 0.32], and consistency [6(5–7) vs. 6(4–7) points, p = 0.53] were noticed.”
Quote in the paperNot a substantial claim - Findingown data
In patients with type 1 diabetes, the test meal with cooled rice produced a significantly lower area under the glycemic curve than the meal with fresh rice (135 vs. 336 mmol/L * 180 min, p < 0.0001).
“areas under the glycemic curve (135 vs. 336 mmol/L * 180 min, p < 0.0001)”
- Also stated in: § Glucose response to test meals · plain
“the incremental area under the glycemic curve [135(34.3–283.9) vs. 336(123.9–486.9) mmol/L * 180 min, p < 0.0001]”
Quote in the paperSubstantial claim - Also stated in: § Glucose response to test meals · plain
- Interpretationown data
Consumption of rice subjected to the cooling process results in a lower increase of postprandial blood glucose in subjects with type 1 diabetes.
“Consumption of rice subjected to the cooling process results in a lower increase of postprandial blood glucose in subjects with type 1 diabetes.”
- Also stated in: § Conclusions · plain
“Subjecting rice to a cooling process reduced the increase in postprandial blood glucose in people with type 1 diabetes.”
Quote in the paperSubstantial claim - Also stated in: § Conclusions · plain
- Interpretationown data
Cooling of rice does not affect the sensation of hunger, satiety and desire to eat among patients with type 1 diabetes.
“Cooling of rice does not affect the sensation of hunger, satiety, and desire to eat among patients with type 1 diabetes.”
Quote in the paperSubstantial claim - Interpretationown data
The greater number of hypoglycemic episodes after the cooled-rice meal could have been due to the use of the same insulin dose for both test meals.
“In our study, the greater number of hypoglycemic episodes could have been due to the use of the same insulin dose for both test meals.”
Quote in the paperSubstantial claim - Interpretationown data
Cooling rice increases the risk of postprandial hypoglycemia in patients with type 1 diabetes who do not change (reduce) their insulin dose.
“At the same time it increases the risk of postprandial hypoglycemia using a standard insulin dose.”
- Also stated in: § Conclusions · plain
“Subjecting rice to the cooling process increases the risk of postprandial hypoglycemia in patients who did not change (reduce) insulin dose.”
Quote in the paperSubstantial claim - Also stated in: § Conclusions · plain
- Premisecitation
In a healthy population, Sonia et al. found a lower area under the glycemic curve after eating rice cooled for 24 h at 4 °C and reheated than after freshly prepared rice.
“The study reported a lower area under the glycemic curve after eating refrigerated rice (125 ± 50 mmol/L * min) than freshly prepared rice (152 ± 48.3 mmol/L * min).”
Quote in the paperNot a substantial claim0 of 1 sources checked- cites [22] Sonia S, Witjaksono F, Ridwan R. Effect of cooling of cooked white rice on resistant starch content and glycemic response. Asia Pac J Clin Nutr. 2015;24:620–5.
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Interpretationown data
This study was the first to demonstrate a beneficial effect of cooling pre-cooked starch products on postprandial glucose concentration in subjects with type 1 diabetes.
“The original finding of this study was to demonstrate for the first time the beneficial effect of using the specific modification of thermal treatment—cooling of pre-cooked starch products, on postprandial glucose concentrationin subjects with type 1 diabetes.”
Quote in the paperSubstantial claim- Rests on an assumption: There are no scientific reports on the effect of retrograded (cooled) starch on postprandial glycemia in people with type 1 diabetes.
- May combine two claims. 7
- The quote only partly states this claim. 2
- Classified as probably not a substantial claim. 9
May combine two claims.
InterpretationcitationThe shorter time to peak glycemia with chilled rice may improve glycemic control because the delayed glycemic peak may better coincide with the highest activity of short-acting insulin analogues.
“This may help to improve glycemic control as the delayed glycemic peak may better cover with the highest activity of short-acting insulin analogues [26].”
Quote in the paperNot a substantial claim1 of 1 sources checked- cites [26] Morello CM. Pharmacokinetics and pharmacodynamics of insulin analogs in special populations with type 2 diabetes mellitus. Int J Gen Med. 2011;4:827–35. source
The Introduction (page unavailable) says rapid-acting insulin analogs provide better postprandial glucose control, supporting the general glycemic-control premise. It does not say that a delayed glycemic peak from chilled rice coincides with these analogs’ highest activity or improves control for that reason. It instead discusses delayed carbohydrate absorption in relation to regular human insulin. (LLM, conf=0.78)
Experimental — accuracy not yet measured
May combine two claims. The quote only partly states this claim.
Findingown dataThe resistant starch content of the test rice was 7.52 ± 0.05 g/100 g when freshly cooked and 11.96 ± 0.04 g/100 g after chilling and reheating.
“The resistant starch content in the fresh and chilled test rice was 7.52 ± 0.05 and 11.96 ± 0.04 g/100 g, respectively.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
Study design and conductnone givenThe clinical study was approved by the Bioethics Committee of Poznan University of Medical Science in Poland (ethical approval no. 198/18 1.02.2018).
“The Bioethics Committee of Poznan University of Medical Science in Poland approved the clinical study (ethical approval no. 198/18 1.02.2018).”
Quote in the paperNot a substantial claimClassified as probably not a substantial claim.
Study design and conductreasoningPatients were instructed to eat the same type of breakfast on all test days to minimize the effect of the first meal on the blood glucose value.
“Patients were instructed to eat the same type of breakfast during all test days to minimize the effect of the first meal on the blood glucose value.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
Study design and conductnone givenA test meal was served only if the patient had no hypoglycemia within 24 h before the study and the pre-meal glucose was in the range 3.9-10 mmol/L.
“A test meal on a test day could be served only if the patient had no episode of hypoglycemia within 24 h before the study. Before administering the test meal, the participant’s glucose target had to be in the range of 3.9–10 mmol/L.”
Quote in the paperNot a substantial claimClassified as probably not a substantial claim. May combine two claims.
Study design and conductreasoningBefore the study, each patient's basal rate was tested between 1 and 5 pm and modified under medical supervision if nonoptimal, to minimize the influence of the basal rate on blood glucose during the tests.
“Before starting the study, to minimize the influence of the basal rate on blood glucose levels during the tests, each patient tested a basal rate between 1 and 5 pm.”
Quote in the paperSubstantial claimThe quote only partly states this claim.
Interpretationown dataCooling of rice does not affect the organoleptic assessment of a meal.
“Cooling of rice does not affect the organoleptic assessment of a meal.”
Quote in the paperSubstantial claimClassified as probably not a substantial claim. May combine two claims.
Study design and conductreasoningPatients were blinded to whether the meal consisted of freshly cooked or previously chilled rice, and the cooled meal was reheated to the same temperature as the fresh meal to ensure blindness.
“The patient did not know if the meal consisted of freshly cooked rice or previously chilled. To ensure blindness, the previously cooled test meal was heated to the same temperature as the fresh meal.”
Quote in the paperSubstantial claimClassified as probably not a substantial claim.
Study design and conductnone givenThe study was designed as a randomized, single-blind crossover study.
“The study was designed as a randomized, single-blind crossover study.”
Quote in the paperSubstantial claimProbably not a substantial claim: may not pass S3 (load-bearing).
Study design and conductnone givenThe FreeStyle Libre flash glucose monitoring system was applied at least 2 days before the first test meal.
“FreeStyle Libre was applied at least 2 days before the first test meal.”
Quote in the paperNot a substantial claimMay combine two claims.
PremisecitationCooling cooked starch products produces resistant starch by retrogradation, and the crystallized starch form resists enzymatic degradation in the small intestine, lowering the concentration of digestible starch in cooked starch products.
“The crystallized starch form can resist enzymatic degradation in the small intestine, thus lowering the concentration of digestible starch in cooked starch products [9, 10].”
- Also stated in: § Introduction · plain
“Cooling of cooked starch products decreases the content of available carbohydrates by producing resistant starch.”
Quote in the paperSubstantial claim0 of 2 sources checked- cites [9] Haralampu SG. Resistant starch: A review of the physical properties and biological impact of RS3. Carbohydr Polym. 2000;41:285–92. source
- cites [10] Htoon A, Shrestha A, Flanagan B, Lopez-Rubio A, Bird AR, Gilbert EP, et al. Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility. Carbohyd Polym. 2009;75:236–45. source
- Also stated in: § Introduction · plain
Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.
Study design and conductnone givenAll analyses, except carbohydrate content, were performed in duplicate and the arithmetic means of the two values were used as the results.
“All analyses, except carbohydrate content, were performed twofold. Arithmetic means of two valuesthat were obtained from the analysis were used as the results.”
Quote in the paperNot a substantial claimClassified as probably not a substantial claim.
Study design and conductcitationResistant starch content in the fresh and cooled test rice was analyzed using the AOAC 2002.02 method.
“Resistant starch content was analyzed in fresh and cooled test rice (after reheating) using the AOAC 2002.02 method [18].”
Quote in the paperSubstantial claim0 of 1 sources checked- cites [18] Horwitz W. Official Methods of Analysis (2007) 18th Ed., AOAC INTERNATIONAL, Gaithersburg, MD, Method 2002.02.
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
The authors state this as an assumption.
For every 100 grams of chilled rice, the digestible carbohydrate content is reduced by about 5 grams compared to a freshly prepared product.
“It can be assumed that for every 100 grams of chilled rice, the digestible carbohydrate content is reduced by about 5 grams compared to a freshly prepared product.”
The paper relies on this without support.
There are no scientific reports on the effect of retrograded (cooled) starch on postprandial glycemia in people with type 1 diabetes.
“There are no scientific reports on the effect of retrograded starch on postprandial glycemia in people with type 1 diabetes.”
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In a previous randomized crossover study of cooled rice in adults with T1D, cooling reduced postprandial glycemia but increased the frequency of hypoglycemia when insulin doses were not adjusted.
“In our previous randomized crossover study of cooled rice in adults with T1D (FreeStyle Libre-based monitoring), cooling reduced postprandial glycemia but increased the frequency of hypoglycemia when insulin doses were not adjusted [17].”
From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [17]
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
Each contradiction between two passages listed here was confirmed by an independent check.
Abstract reverses the maximum-glycemia values
MinorThe abstract introduces the comparison as cooled rice versus fresh rice but lists maximum glycemia as 11 versus 9.9 mmol/L. Table 2 assigns 11 to fresh rice and 9.9 to cooled rice, so the abstract's value order contradicts its claim of a lower maximum after cooled rice.
“After consumption of the test meal containing rice subjected to the cooling process when compared to fresh rice, a significantly lower value of maximum glycemia (11 vs. 9.9 mmol/L, p = 0.0056)”
“| Maximum glycemia [mmol/L] | 11 (10.3–11.7) | 9.9 (9.4–10.9) | 0.0056 |”
Discussion describes an earlier peak as delayed
MinorThe discussion says chilled rice produced a shorter time to peak than fresh rice, then attributes the potential benefit to a delayed glycemic peak. A shorter time to peak is an earlier, not a delayed, peak relative to fresh rice.
“In our study, a shorter time to peak glycemia was observed with a test meal containing chilled rice compared with fresh rice.”
“This may help to improve glycemic control as the delayed glycemic peak may better cover with the highest activity of short-acting insulin analogues [26].”
Cites
2. Classification and Diagnosis of Diabetes: Standards of Medical Care in Diabetes—2019
(2018) · Diabetes Care · doi:10.2337/dc19-s002 · Cited by 2,738 · see citing works
Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2006.tb00076.x · Cited by 1,660 · cited 2× · see citing works
“The formation of type 3 resistant starch during the cooling of cooked starch products reduces the content of available and digestible carbohydrates in a meal [19].”
BackgroundDetermination of Total Dietary Fiber in Foods and Food Products: Collaborative Study
Prosky, L., Asp, N., Furda, I., DeVries, J. W., Schweizer, T. F., & Harland, B. F. (1985) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/68.4.677 · Cited by 701 · see citing works
Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · cited 1× · see citing works
“This polysaccharide occurs in a semi-crystalline form in granules and comprises two polymers: amylose and amylopectin [7].”
BackgroundResistant starch—a review of the physical properties and biological impact of RS3
Haralampu, S. G. (2000) · Carbohydrate Polymers · doi:10.1016/s0144-8617(99)00147-2 · Cited by 552 · cited 1× · see citing works
“The crystallized starch form can resist enzymatic degradation in the small intestine, thus lowering the concentration of digestible starch in cooked starch products [9, 10].”
BackgroundEffect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch
Chung, H.-J., Lim, H. S., & Lim, S.-T. (2006) · Journal of Cereal Science · doi:10.1016/j.jcs.2005.12.001 · Cited by 455 · cited 1× · see citing works
“It is related to the phenomenon of resistant starch formation during the cooling of starch products [19, 20].”
BackgroundDetermination of Insoluble and Soluble Dietary Fiber in Foods and Food Products: Collaborative Study
Prosky, L., Asp, N., Schweizer, T. F., DeVries, J. W., & Furda, I. (1992) · Journal of AOAC International · doi:10.1093/jaoac/75.2.360 · Cited by 400 · cited 1× · see citing works
“Fiber content was analyzed using an enzymatic method [16].”
MethodHtoon, A., Shrestha, A. K., Flanagan, B. M., Lopez-Rubio, A., Bird, A. R., Gilbert, E. P., & Gidley, M. J. (2009) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2008.06.016 · Cited by 232 · cited 1× · see citing works
“The crystallized starch form can resist enzymatic degradation in the small intestine, thus lowering the concentration of digestible starch in cooked starch products [9, 10].”
BackgroundOptimization of a nitrogen analyser based on the Dumas method
Saint-Denis, T., & Goupy, J. (2004) · Analytica Chimica Acta · doi:10.1016/j.aca.2003.10.090 · Cited by 165 · cited 1× · see citing works
“Protein content was analyzed using the Dumal method [11].”
MethodPatel, H., Royall, P. G., Gaisford, S., Williams, G. R., Edwards, C. H., Warren, F. J., Flanagan, B. M., Ellis, P. R., & Butterworth, P. J. (2017) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2017.01.040 · Cited by 154 · cited 1× · see citing works
“Starch granules are disrupted by heating in water in a process commonly known as gelatinization, this makes the molecules fully accessible to digestive enzymes [8].”
Background2019 Guidelines on the management of diabetic patients. A position of Diabetes Poland
Araszkiewicz, A., Bandurska-Stankiewicz, E. M., Budzynski, A. Z., Cypryk, K., Czech, A., Czupryniak, L., Drzewoski, J., Dzida, G. J., Dziedzic, T., Franek, E., et al. (2019) · Clinical Diabetology · doi:10.5603/dk.2019.0001 · Cited by 126 · see citing works
Granfeldt, Y., Wu, X., & Björck, I. (2006) · European Journal of Clinical Nutrition · doi:10.1038/sj.ejcn.1602273 · Cited by 109 · cited 1× · see citing works
“showed a lower glycemic response when the preceding meal was rich in dietary fiber [28].”
BackgroundInsulin pumps: from inception to the present and toward the future
Alsaleh, F. M., Smith, F. J., Keady, S., & Taylor, K. M. G. (2009) · Journal of Clinical Pharmacy and Therapeutics · doi:10.1111/j.1365-2710.2009.01048.x · Cited by 91 · cited 1× · see citing works
“The most effective method to achieve this goal is a continuous subcutaneous insulin infusion using an insulin pump [3].”
MethodEffect of cooling of cooked white rice on resistant starch content and glycemic response
Sonia, S., Witjaksono, F., & Ridwan, R. (2015) · PubMed · doi:10.6133/apjcn.2015.24.4.13 · Cited by 75 · cited 2× · see citing works
“in their research, also did not find differences in the assessment of the taste between freshly served rice, and previously chilled to 4 °C and reheated before serving [22].”
BackgroundMeng, H., Matthan, N. R., Ausman, L. M., & Lichtenstein, A. H. (2017) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.117.162727 · Cited by 74 · cited 1× · see citing works
“a lower value of the area under the glycemic curve after the test meal was observed, when a high-protein breakfast preceded it, compared with abreakfast rich in carbohydrates and fat [27].”
BackgroundMorello, C. (2011) · International Journal of General Medicine · doi:10.2147/ijgm.s26889 · Cited by 71 · cited 2× · see citing works
“Several other studies have also reported similar results to our study [26, 31, 33].”
BackgroundResultYadav, B. S., Sharma, A., & Yadav, R. B. (2009) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480902970975 · Cited by 67 · cited 1× · see citing works
“showed that multiple heating/cooling cycles of starch products increased the resistant starch content even more [21].”
BackgroundStewart, M., Wilcox, M., Bell, M., Buggia, M., & Maki, K. (2018) · Nutrients · doi:10.3390/nu10020129 · Cited by 66 · see citing works
(2013) · PubMed · doi:10.6133/apjcn.2013.22.3.08 · Cited by 60 · cited 1× · see citing works
“However, some authors did not confirm the influence of cooled starch products on postprandial glycemia [24, 25].”
BackgroundMitchell, G. A. (1990) · Starch - Stärke · doi:10.1002/star.19900420403 · Cited by 56 · cited 1× · see citing works
“Starch content was analyzed using the polarimetric method [13].”
MethodThe role of digestive factors in determining glycemic response in a multiethnic Asian population
Tan, V. M. H., Ooi, D. S. Q., Kapur, J., Wu, T., Chan, Y. H., Henry, C. J., & Lee, Y. S. (2016) · European Journal of Nutrition · doi:10.1007/s00394-015-0976-0 · Cited by 44 · cited 1× · see citing works
“Rice is also a daily dietary staple food for more than half of the world’s population [5, 6].”
BackgroundLu, L., Venn, B., Lu, J., Monro, J., & Rush, E. (2017) · Nutrients · doi:10.3390/nu9050475 · Cited by 44 · cited 2× · see citing works
“Several other studies have also reported similar results to our study [26, 31, 33].”
BackgroundResultBlé‐Castillo, J. L., Juárez‐Rojop, I. E., Tovilla‐Zárate, C. A., García-Vázquez, C., Servin-Cruz, M., Rodríguez-Hernández, A., Araiza-Saldaña, C. I., Nolasco-Coleman, A. M., & Díaz-Zagoya, J. C. (2017) · Nutrients · doi:10.3390/nu9070696 · Cited by 37 · see citing works
Lin, C.-H., Chang, D.-M., Wu, D.-J., Peng, H.-Y., & Chuang, L. (2015) · Medicine · doi:10.1097/md.0000000000001332 · Cited by 32 · cited 1× · see citing works
“, who investigated the effect of a meal enriched with resistant starch in patients with type 2 diabetes, noted a reduction in postprandial glycemia without an increased risk of hypoglycemia [29].”
BackgroundParackal, S. M., Smith, C. P., & Parnell, W. R. (2014) · Public Health Nutrition · doi:10.1017/s1368980014001049 · Cited by 24 · cited 1× · see citing works
“Rice is also a daily dietary staple food for more than half of the world’s population [5, 6].”
BackgroundDetermination of the fat content of meat using nuclear magnetic resonance
Casey, J. C., & Miles, C. A. (1974) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740250912 · Cited by 15 · cited 1× · see citing works
“Fat content was investigated using nuclear magnetic resonance [12].”
MethodMoisture--Air-Oven Method, Drying at 135 degrees
Technical, A. (2009) · AACC International eBooks · doi:10.1094/aaccintmethod-44-19.01 · Cited by 14 · see citing works
Resistant starch in cooled white rice reduce glycaemic index
Ananda, D. P., Zuhairini, Y., & Sutadipura, N. (2013) · Obesity Research & Clinical Practice · doi:10.1016/j.orcp.2013.08.095 · Cited by 7 · see citing works
Technical, A. (2009) · AACC International eBooks · doi:10.1094/aaccintmethod-08-12.01 · Cited by 5 · see citing works
Flagged first, then by citations
Research works printed but not linked: 2
- Dewi AP, Isnawati M. Effects of freshly cooked white rice and yesterday (retrograded) white rice on postprandial blood glucose levels in prediabetic female subjects. JNC. 2013;2:411–8.
- Skotnicka M, Duraj N. The role of nutrients in the regulation of body satiety. Ann Acad MedGdan. 2015;45:79–87.
Cited by
Sorted by citations
Zhuang, J., Zhu, J., Cheung, P. C. K., & Li, C. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104566 · Cited by 111 · see citing works
Baptista, N. T., Dessalles, R., Illner, A., Ville, P., Ribet, L., Anton, P. M., & Durand‐Dubief, M. (2024) · Frontiers in Nutrition · doi:10.3389/fnut.2024.1369950 · Cited by 61 · see citing works
Assessment of sensory and nutritional attributes of foxtail millet-based food products
Arora, L., Aggarwal, R., Dhaliwal, I. K., Gupta, O. P., & Kaushik, P. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1146545 · Cited by 56 · see citing works
“The temperature at which food is kept after cooking affects its resistant starch content (57).”
BackgroundResearch Progress on Hypoglycemic Mechanisms of Resistant Starch: A Review
Liu, J., Lu, W., Liang, Y., Wang, L., Jin, N., Zhao, H., Fan, B., & Wang, L. (2022) · Molecules · doi:10.3390/molecules27207111 · Cited by 22 · see citing works
“[48] found that, compared with the fresh rice (NR) group, the peak of the postprandial blood glucose in type 1 diabetes was lower in the cooling and reheated rice (CR) group.”
Resistant Starch as a Dietary Intervention to Limit the Progression of Diabetic Kidney Disease
Drake, A. M., Coughlan, M. T., Christophersen, C. T., & Snelson, M. (2022) · Nutrients · doi:10.3390/nu14214547 · Cited by 22 · see citing works
“In patients with T1DM, RS has been shown to reduce single meal postprandial glycaemia [133], in a similar manner as was seen in T2DM [134], suggesting that the beneficial effects on reducing hyperglycaemia may be comparable between T1DM and T2DM.”
ResultRice Starch Phase Transition and Detection During Resistant Starch Formation
Sahoo, B., Kumari, A., Sarkhel, S., et al. (2023) · Food Reviews International · doi:10.1080/87559129.2022.2163498 · Cited by 20 · see citing works
“[28] Strozyk et al. [29] explained that the risk of chronic diabetes could easily and efficiently be minimized by controlling the blood glucose levels (postprandial and fasting).”
BackgroundBojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D. (2024) · Metabolites · doi:10.3390/metabo14110585 · Cited by 11 · see citing works
“Similar results, related to the effect of cooling cooked white rice on postprandial glycemia [50], demonstrated no differences in sensory evaluation.”
de Torres-Sánchez, A., Ampudia‐Blasco, F. J., Murillo, S., Bellido, V., Amor, A. J., & Mezquita‐Raya, P. (2025) · Diabetes Therapy · doi:10.1007/s13300-025-01703-0 · Cited by 9 · see citing works
“It is impor‑ tant to note that keeping starchy foods for a long time (≥ 24 h) at low temperatures impairs starch absorption and thus results in reduced glycae‑ mic responses, which may increase the risk of hypoglycaemia [58].”
Strategic exploration of whole grain cereals in modulating the glycaemic response
Wu, Y., Liu, Y., Jia, Y., Feng, C., Zhang, H., & Ren, F. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2374055 · Cited by 6 · see citing works
“Besides, the cooling of rice for a period of 24 h at a temperature of 4 °C resulted in a significantly reduced the increase of postprandial blood glucose, which benefits for metabolic control of diabetes (Strozyk et al. 2022).”
Lian, Y. P., Loo, K. W., Tan, T., et al. (2024) · International Food Research Journal · doi:10.47836/ifrj.31.3.16 · Cited by 5 · see citing works
Basu, A., Hooyman, A., Richardson, L. A., Alman, A. C., & Snell‐Bergeon, J. K. (2023) · Nutrients · doi:10.3390/nu15214620 · Cited by 5 · see citing works
Peng, X., Fan, Z., Wei, J., Liu, R., Lou, X., Hu, J., & Xing, Y. (2024) · Nutrients · doi:10.3390/nu16234030 · Cited by 3 · see citing works
“Further exploration of the second meal effect of carbohydrate food and the possible mechanism has implications for guiding dietary choices in glycemic management.”
Lampung, U., Arifiyanto, A., Inah, S., et al. (2023) · IJCA (Indonesian Journal of Chemical Analysis) · doi:10.20885/ijca.vol6.iss1.art3 · Cited by 3 · see citing works
Kawada, N., Kobayashi, H., Mikami, A., et al. (2024) · Journal of Oleo Science · doi:10.5650/jos.ess23260 · Cited by 3 · see citing works
George, N. S., Ooi, Y. B. H., Manaf, Y. N. A., et al. (2026) · Vegetos · doi:10.1007/s42535-026-01668-w · Cited by 2 · see citing works
Liu, W., McClements, D. J., Peng, X., et al. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2278759 · Cited by 2 · see citing works
“For example, Strozyk et al. (2022) showed that the digestibility of starchy staple foods (rice) could be reduced through processing methods, which may reduce their tendency to cause diabetes.”
Noguer, J., Contreras, I., Beneyto, A., & Vehı́, J. (2024) · IFAC-PapersOnLine · doi:10.1016/j.ifacol.2024.10.022 · Cited by 2 · see citing works
Rogowicz-Frontczak, A., Strozyk, S., Pilacinski, S., Koperska, A., Le Thanh-Blicharz, J., Tanska, M., & Zozulinska-Ziolkiewicz, D. (2026) · Nutrients · doi:10.3390/nu18071152 · Cited by 1 · see citing works
“In our previous randomized crossover study of cooled rice in adults with T1D (FreeStyle Libre-based monitoring), cooling reduced postprandial glycemia but increased the frequency of hypo-glycemia when insulin doses were not adjusted [17].”
Self-citationLi, C., Shao, Z., Xiang, G., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117736 · Cited by 1 · see citing works
Yu, J., Guo, Z., Lai, Y., et al. (2026) · Journal of Polymers and the Environment · doi:10.1007/s10924-026-03768-9 · Cited by 1 · see citing works
LITERATURE REVIEW: IS CONSUMPTION OF AKING RICE RECOMMENDED FOR PATIENTS WITH DIABETES MELLITUS?
Wisesa, S. (2023) · Medical and Health Journal · doi:10.20884/1.mhj.2023.2.2.8341
Fitri, N., Yazid, S. A., Efendi, C., et al. (2024) · JNKI (Jurnal Ners dan Kebidanan Indonesia) (Indonesian Journal of Nursing and Midwifery) · doi:10.21927/jnki.2024.12(5).389-411
Yaseen, A. Q., & Al-Zuhayri, A. M. T. (2025) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1487/1/012136
“[43 ] also confirmed that consuming rice subjected to the cooling process led to a reduction in the increase in blood glucose after eating a meal in people with type 1 diabetes, while at the same time increasing the risk of hyperglycemia using insulin doses.”
Ketnawa, S., Tian, J., Ogawa, Y., et al. (2026) · Food Hydrocolloids for Health · doi:10.1016/j.fhfh.2026.100272
Siminiuc, R., & Vîrlan, A. (2026) · Foods · doi:10.3390/foods15091472
“For refrigeration, the literature relatively consistently supports a reduction in glycemic response after cooling cooked rice [14,24,25].”
InfluentialStarch-dietary fiber conjugates: preparation, properties and applications
Akram, M. U., El-Messery, T. M., & Zaky, A. A. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-27586-9.00010-4
Rujak Cingur as a symbol of East Javanese gastronomic heritage
Arum, M. S., Mualimin, L., Prasetyo, A., Setiawan, I. G. N. O. P., Zuhroh, N., & Brillyansyah, D. F. (2026) · Journal of Ethnic Foods · doi:10.1186/s42779-026-00319-4
“Following cooling, partial starch retrogradation may occur, a process that has been associated with texture stabilization and the formation of resistant starch in rice-based products [94].”
Slow Dietary Energy Release From Glucose Sources
Qi, X., & Tester, R. F. (2026) · Cereal Chemistry · doi:10.1002/cche.70110
- Authors
- Strozyk, S., Rogowicz-Frontczak, A., Pilacinski, S., LeThanh-Blicharz, J., Koperska, A., & Zozulinska-Ziolkiewicz, D.
- Affiliations
- Poznan University of Medical Sciences (PL)
- Corresponding author
- Strozyk, Sylwia
- Venue
- Nutrition & Diabetes
- Published
- 2022-04-16
- Volume
- 12
- Issue
- 1
- Pages
- 21-21
- ISSN
- 2044-4052 (ISSN-L)
- PMC
- PMC9013350
- OpenAlex
- W4224085482
- Semantic Scholar
- 50de7c5d9bccf21b0064f7682377302400f11f8a
- Cited by
- 28
- References
- 29
- Citations by year
- 2026: 8 · 2025: 3 · 2024: 9 · 2023: 6 · 2022: 2
- FWCI
- 2.54
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- Nutrition and Diabetes (publishedVersion, cc-by)
- PubMed (publishedVersion)
- PubMed Central (submittedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Abbott Diabetes Care
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diabetes Management and Research
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diabetes Treatment and Management
- Keywords
- resistant starch, rice, starch retrogradation, postprandial blood glucose, type 1 diabetes, postprandial hypoglycemia, flash glucose monitoring, insulin dose
- MeSH terms
- Resistant Starch, Blood Glucose, Diabetes Mellitus, Type 1, Humans, Insulin, Oryza, Blood Glucose Self-Monitoring, Cross-Over Studies, Postprandial Period, Glycemic Index, Meals
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-17.
Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-17.
Cited sources are checked by gpt-6-sol.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
