The Study
Effect of cooking and storage temperature on resistant starch in commonly consumed Indian wheat products and its effect upon blood glucose level
This study looked at how cooking and storing Indian breads affects their starch and blood sugar, but it didn't randomly assign people to eat different breads. So we can't say one bread definitely causes lower blood sugar — we can only say that in this small group, some breads seemed to have more resistant starch and lower sugar spikes.
Analysis score
Maximum 90 for a randomized controlled trial.
Where the score came from
Cooking and cooling wheat products like chapati and dalia can turn some starch into a type that your body can't digest right away, so sugar enters your blood slowly.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 553 / 100
Quality score
Participants are randomly assigned to treatment or control groups, minimizing bias. The gold standard for testing whether an intervention causes an effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes — this means eating cooled, boiled or roasted wheat foods may help control blood sugar spikes better than hot or fried versions.
- 2Boiling wheat made 7.74% resistant starch; cooling it in the fridge for a day raised it to 4.47%.
- 3Eating cooled chapati lowered diabetic rats' blood sugar from 291 to 225 mg/100mL in 28 days.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Frontiers in Nutrition
Year
2023
Authors
Prabhjot Kaur, Harpreet Kaur, R. Aggarwal, K. Bains, A. Mahal, O. Gupta, Lachhman Das, Kulvinder Singh, Hongmin Dong, Elisa Julianti, AK Mahal, O. Gupta, L. Singla
Related Content
Claims (6)
Some types of starch pass through the small intestine without being broken down, so no glucose is absorbed from them.
Boiling wheat to make dalia produces more resistant starch than roasting chapati or frying poori, and refrigerating these foods for 24 hours increases resistant starch further, which correlates with a lower glycemic index and slower glucose absorption.
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.
Deep frying wheat products results in 2.47% resistant starch, while boiling produces 7.74% and roasting produces 2.77%. This difference is caused by water loss and reduced starch retrogradation during frying.
In rats with induced diabetes, eating wheat chapati that had been stored at room temperature for 24 hours lowered blood glucose levels from 291.0 mg/100mL to 225.2 mg/100mL over 28 days.
When wheat products are reheated after being refrigerated, their resistant starch content decreases and they become more digestible than when kept cold.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.