This study investigated the effect of cooling rice on postprandial glycemia in type 1 diabetes patients. Thirty-two participants consumed two standardized meals: one with freshly cooked rice and another with rice cooled for 24 hours at 4°C and reheated. Cooled rice resulted in significantly lower maximum glycemia, maximum glycemic increase, area under the glycemic curve, and shorter time to peak glycemia. However, it also increased the risk of hypoglycemic episodes. Cooling rice reduces postprandial glucose but increases the risk of hypoglycemia with a standard insulin dose.
Publisher
Nutrition and Diabetes
Published On
Apr 16, 2022
Authors
Sylwia Strozyk, Anita Rogowicz-Frontczak, Stanisław Piłaciński, Joanna LeThanh-Blicharz, Anna Koperska, Dorota Zozulinska-Ziolkiewicz
Tags
glycemia
type 1 diabetes
cooled rice
postprandial glucose
hypoglycemia
insulin dose
meal study
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