This pilot study investigated the effects of chilling and reheating a pasta-based meal on the postprandial glycaemic response. In this single-blind crossover study, 10 healthy volunteers consumed identical pasta meals (pasta, olive oil, and tomato sauce), served either freshly prepared, chilled, or chilled/reheated, on three separate randomised occasions. Capillary blood samples were taken for two hours postprandially. A significant difference in glucose Incremental Area Under the Curve was observed (p = 0.006), with the greatest difference observed between the freshly cooked and chilled/reheated meals (p = 0.041). Significant differences in incremental peak glucose were also observed (p = 0.018). These results suggest that making simple changes to domestic food processing methods can reduce the glycaemic excursion following a pasta meal, with the potential for health benefit.
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Thanks to Dr Francesca P. Robertson (University of Surrey) for assisting with the laboratory analysis of the blood samples.
This work was part-funded by the British Broadcasting Corporation (BBC) and sponsored by the University of Surrey.
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The authors declare that they have no conflict of interest.
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Robertson, T.M., Brown, J.E., Fielding, B.A. et al. The cumulative effects of chilling and reheating a carbohydrate-based pasta meal on the postprandial glycaemic response: a pilot study. Eur J Clin Nutr 75, 570–572 (2021). https://doi.org/10.1038/s41430-020-00736-x