The Claim
An increase in resistant starch from 8.0 to 12.9 g/100 g in cooled and reheated pasta is associated with a 60% reduction in the incremental area under the glucose curve over 180 minutes in adults with type 1 diabetes, indicating that starch retrogradation alters postprandial glucose kinetics.
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.
When pasta is cooled and reheated, the amount of resistant starch increases, and this change is linked to a 60% lower rise in blood glucose levels after eating in people with type 1 diabetes.
See the scientific wording
The increase in resistant starch from 8.0 to 12.9 g/100 g in cooled and reheated pasta is associated with a 60% reduction in incremental area under the glucose curve over 180 minutes in adults with type 1 diabetes, suggesting that retrogradation of starch significantly alters postprandial glucose kinetics.
When pasta is cooled and reheated, the starch inside it changes structure and becomes hard for digestive enzymes to break down. This means less sugar is released quickly after eating, so blood sugar rises more slowly and stays lower for longer.
What the research says
1 studyWhen pasta is cooled and then reheated, more of its starch becomes hard to digest, which means less sugar rushes into the blood after eating—this study proved it works in people with type 1 diabetes, lowering their blood sugar spikes by about 60%.
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.