Why cold rice doesn't spike blood sugar as much
Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you cool cooked rice and then reheat it, some of the starch turns into a type that your body can't digest easily, so less sugar enters your blood.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
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Participants are randomly assigned to treatment or control groups, minimizing bias. Considered the gold standard for testing whether an intervention causes an effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When you cool cooked rice and then reheat it, some of the starch turns into a type that your body can't digest easily, so less sugar enters your blood.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 558 / 90
Evidence Score
Participants are randomly assigned to treatment or control groups, minimizing bias. Considered the gold standard for testing whether an intervention causes an effect.
Publication
Authors
Strozyk S, Rogowicz-Frontczak A, Pilacinski S, LeThanh-Blicharz J, Koperska A, Zozulinska-Ziolkiewicz D
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Claims (6)
If you have type 1 diabetes and use an insulin pump that gives you the same amount of insulin no matter what you eat, eating cold rice can make your blood sugar drop too low after meals—because your body absorbs less sugar from cold rice, but you still get the same insulin dose.
If you cook rice and then chill it in the fridge for a day, it turns into a type of starch that doesn’t spike your blood sugar as much—this could help people with type 1 diabetes manage their blood sugar better after eating.
Chilling rice overnight and reheating it before eating makes your blood sugar rise much less after the meal because some of the starch turns into a form your body can’t digest easily.
Eating cooled rice instead of hot rice makes blood sugar rise faster in people with type 1 diabetes—peaking in 35 minutes instead of 45—which might help their insulin work better at the right time.
If you cook rice, let it cool in the fridge, and then reheat it, it turns into a type of starch that your body digests more slowly—so your blood sugar and insulin don’t spike as much after eating it.