Cooled Pasta Reduces Postprandial Glycemia in T1D Postprandial glycemic control remains a critical challenge in individuals with type 1 diabetes (T1D), despite advances in insulin delivery systems. Emerging evidence suggests that carbohydrate quality and food preparation techniques may significantly influence glycemic responses. In this randomized, single-blind crossover study, 32 adults with T1D on continuous subcutaneous insulin infusion consumed two standardized pasta meals (50 g carbohydrates): freshly cooked versus pasta cooled for 24 hours at 4°C and reheated before intake. Interstitial glucose was monitored over 180 minutes using flash glucose monitoring.
The cooled/reheated pasta demonstrated a markedly improved glycemic profile , with significantly lower peak glucose levels (10.7 vs. 12.6 mmol/L), reduced maximum glycemic rise (2.8 vs. 4.7 mmol/L), and substantially lower…
