Medicine and Health

Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes

S. Strozyk, A. Rogowicz-frontczak, et al.

This innovative study conducted by Sylwia Strozyk, Anita Rogowicz-Frontczak, Stanisław Piłaciński, Joanna LeThanh-Blicharz, Anna Koperska, and Dorota Zozulinska-Ziolkiewicz investigates the intriguing effects of cooling rice on glycemia levels in type 1 diabetes patients. Discover how the cooling process can lead to significant reductions in postprandial glucose levels, while also presenting a surprising increase in hypoglycemic risks!

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Abstract

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

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