The Study
The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults
This study showed that if you cook chickpea pasta, let it cool in the fridge, and then reheat it, your blood sugar doesn't spike as much after eating it. But it only tested 12 healthy people once — so we know it works for them, but we don't know if it works the same for everyone else.
Analysis score
Maximum 90 for a randomized controlled trial.
Where the score came from
When you cook chickpea pasta, cool it in the fridge overnight, then reheat it, it changes in a way that makes your body absorb less sugar after eating.
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 566 / 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 — a 10-point GI drop is considered clinically meaningful, and this change happened without making the pasta taste worse.
- 2Resistant starch doubled from 1.83g to 3.65g per 100g; blood sugar spike dropped by 14.6%; glycemic index fell from 39 to 33 (a big drop for food science).
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Metabolites
Year
2024
Authors
Adrianna Bojarczuk, P. Kęszycka, Krystian Marszałek, D. Gajewska
Related Content
Claims (6)
Cooling and reheating cooked rice increases its resistant starch content more than two and a half times and lowers the rise in blood glucose and insulin after eating.
Cooling cooked starch increases its resistant starch content and lowers the blood glucose rise after eating.
Cooling and reheating chickpea pasta increases its resistant starch content, which lowers the blood glucose response after eating compared to eating it hot.
Chickpea pasta causes a much smaller increase in blood sugar after eating than refined carbohydrates, regardless of whether it is eaten hot or reheated.
Cooling and reheating chickpea pasta does not reduce how much people like its taste, texture, smell, appearance, or overall appeal.
Cooling and reheating chickpea pasta lowers its glycemic index from 39 to 33, a change that is statistically significant and exceeds the threshold considered clinically meaningful for reducing post-meal blood glucose.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.