Swapping regular pasta for a version lower in starch and higher in fiber lowers blood sugar after eating, even when the total amount of carbohydrates stays the same, suggesting the type of carbohydrates matters more than the total quantity.

Pasta made with less starch and more fiber causes a smaller rise in blood sugar after eating compared to regular pasta, in both people without diabetes and those with type 2 diabetes.

Eating pasta made with low starch and high fiber leads to a smaller rise in blood sugar after a meal compared to eating white rice, making it a better choice for managing blood glucose levels.

Eating pasta made with low starch and high fiber lowers blood sugar after meals, and this effect occurs in people with and without type 2 diabetes.

When eaten in equal amounts of carbohydrates, pasta made with low starch and high fiber lowers the rise in blood sugar after a meal by about 23% over time and 17% at its peak, compared to regular pasta, in both healthy people and those with type 2 diabetes.

Surprisingly, eating regular white pasta caused a smaller spike in blood sugar than eating whole-grain pasta, pasta with beans, or pasta with lemon juice.