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PreprintCited by 27Food composition and propertiesDiet, Metabolism, and DiseasePotato Plant Research

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

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Hodges, Caroline, Archer, Fay, Chowdhury, Mardiyyah, Evans, Bethany L., Ghelani, Disha J., Mortoglou, Maria, Guppy, Fergus M.·2019·Foods
DOI 10.20944/preprints201910.0119.v1PMC PMC7022949

Preprint — published as 10.3390/foods9010023

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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.

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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 [14]

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  • Hodges et al. reported that serving a carbohydrate-rich meal containing pasta after chilling or reheating altered the postprandial glucose profile compared with serving the same meal hot.

    “Hodges et al. reported that serving a carbohydrate-rich meal containing pasta after chilling or reheating altered the postprandial glucose profile compared with serving the same meal hot, supporting the concept that household processing changes starch digestibility [14].”

    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 [14]

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Research works printed but not linked: 29

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Cited by

Sorted by citations

Authors
Hodges, C., Archer, F., Chowdhury, M., Evans, B. L., Ghelani, D. J., Mortoglou, M., & Guppy, F. M.
Affiliations
University of Brighton (GB)
Corresponding author
Guppy, Fergus M.
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2019-10-10
Volume
9
Issue
1
Pages
23-23
ISSN
2304-8158 (ISSN-L)
DOI
10.20944/preprints201910.0119.v1
PMC
PMC7022949
OpenAlex
W2997190513
Cited by
27
References
0
Citations by year
2026: 3 · 2025: 3 · 2024: 2 · 2023: 6 · 2022: 4 · 2021: 4 · 2020: 4 · 2019: 1
FWCI
2.47
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • Preprints.org (acceptedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • University of Brighton Repository (University of Brighton) (publishedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • WestminsterResearch (University of Westminster) (submittedVersion, cc-by)
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 blood glucose, glycemic response, high-carbohydrate meal, starch structure

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