The Claim
In cooked chestnut paste, soybean oil forms stronger V-type starch-lipid complexes than butter, resulting in a 37.43% complexing index compared to 26.54% for butter, which reduces enzymatic starch hydrolysis and delays retrogradation, thereby improving the potential for lower glycemic responses in starch-based foods.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
When soybean oil is used in cooked chestnut paste instead of butter, it forms more stable complexes with starch, leading to slower breakdown of starch during digestion and a slower rise in blood sugar levels.
See the scientific wording
In cooked chestnut paste, soybean oil forms stronger V-type starch-lipid complexes than butter, resulting in a 37.43% complexing index compared to 26.54% for butter, which reduces enzymatic starch hydrolysis and delays retrogradation, thereby improving the potential for lower glycemic responses in starch-based foods.
When unsaturated fats mix with cooked starch, they slip into the spiral shape of the starch molecules and lock in place, making it harder for digestive enzymes to break the starch apart. This locked structure also prevents the starch from reorganizing into a harder form over time, so it digests slower and causes a smaller rise in blood sugar.
What the research says
1 studyThe study found that when you add soybean oil to cooked chestnut paste, it binds better with the starch than butter does, making it harder for your body to break down the starch quickly — which means it won’t spike your blood sugar as much and stays stable longer.
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.