The cumulative effects of chilling and reheating a carbohydrate-based pasta meal on the postprandial glycaemic response: a pilot study
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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.
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In people without diabetes, RS-enriched foods and household approaches such as cooling and reheating cooked starches are often associated with smaller postprandial glucose and insulin responses, although the magnitude depends on food matrix, amylose content, cooling duration, and number of heating-cooling cycles.
“In people without diabetes, RS-enriched foods and household approaches such as cooling and reheating cooked starches are often associated with smaller postprandial glucose and insulin responses, although the magnitude of the effect depends on the food matrix, amylose content, cooling duration, and number of heating–cooling cycles [13,14,15,16].”
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 [15]
Robertson et al. observed cumulative glycemic benefits of chilling and reheating a pasta-based meal in a crossover pilot study.
“Robertson et al. observed cumulative glycemic benefits of chilling and reheating a pasta-based meal in a crossover pilot study [15].”
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 [15]
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References 11 · Cited by 11
- Authors
- Robertson, T. M., Brown, J. E., Fielding, B. A., & Robertson, M. D.
- Affiliations
- University of Surrey (GB)
- Corresponding author
- Robertson, Tracey M.
- Venue
- European Journal of Clinical Nutrition
- Published
- 2020-09-02
- Volume
- 75
- Issue
- 3
- Pages
- 570-572
- ISSN
- 0954-3007 (ISSN-L)
- 1476-5640
- OpenAlex
- W3081881276
- Cited by
- 11
- References
- 11
- Citations by year
- 2026: 3 · 2025: 2 · 2023: 2 · 2022: 1 · 2021: 2 · 2020: 1
- FWCI
- 0.95
- Type
- journal article
- Language
- en
- Open access
- green
- www.nature.com
- Locations
- European Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Surrey Research Insight Open Access (The University of Surrey) (submittedVersion)
- Open Research (University of Surrey) (submittedVersion, cc-by)
- Funders
- Biotechnology and Biological Sciences Research Council (BB/N021274/1)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Keywords
- postprandial glycemic response, carbohydrate digestion, blood glucose, incremental area under the curve, food processing
- MeSH terms
- Blood Glucose, Humans, Insulin, Pilot Projects, Single-Blind Method, Cross-Over Studies, Postprandial Period, Glycemic Index, Meals
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