The Claim
Storing wheat products at 4°C for 24 hours increases resistant starch content and reduces glycemic index compared to freshly prepared or reheated wheat products, with dalia stored at 4°C having a glycemic index of 41.1 and chapati having a glycemic index of 43.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Wheat products stored at 4°C for 24 hours have higher resistant starch and lower glycemic index than freshly prepared or reheated versions, with dalia at 41.1 and chapati at 43.
See the scientific wording
Storing wheat products at 4°C for 24 hours increases resistant starch content and reduces glycemic index compared to freshly prepared or reheated products, with dalia stored at 4°C showing a glycemic index of 41.1 and chapati at 43, indicating slower glucose absorption.
When wheat products are cooked and then cooled, the starch molecules rearrange into tight, crystal-like structures that the body cannot break down easily. These undigested starch pieces pass through the small intestine without releasing sugar, so blood glucose rises slowly. The remaining starch that does get broken down is released gradually, and the fiber in the food also slows down how fast sugar moves into the bloodstream.
What the research says
1 studyCooling wheat foods like chapati and dalia in the fridge for a day makes them harder for your body to digest quickly, so your blood sugar rises more slowly. The study proved this works better than eating them fresh or reheated.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.