Influence of chilling-and-reheating pasta on postprandial glycemic responses and appetite: a randomized control trial

Maha H. Alhussain; Areej A  Almousa; Sehad N  Alarifi; Sahar Abdulaziz AlSedairy; Abdulrhamn M Alhowikan

doi:10.23751/pn.v24i4.13111

Influence of chilling-and-reheating pasta on postprandial glycemic responses and appetite: a randomized control trial

Authors

Maha H. Alhussain Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia; https://orcid.org/0000-0003-0168-6721
Areej A Almousa Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
Sehad N Alarifi Department of Food and Nutrition Science, Al-Quwayiyah College of Sciences and Humanities, 11971, Shaqra Univirsity, Saudi Arabia
Sahar Abdulaziz AlSedairy Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
Abdulrhamn M Alhowikan Department of Physiology, College of Medicine, King Saud University, Riyadh, 11451, Saudi Arabia

Keywords:

pasta; resistant starch; dietary fiber; glucose; insulin; appetite; clinical trial

Abstract

Background and aim: Starch chilling-and-reheating process can affect starch structures and digestibility. Studies investigating the potential health implications of this process are lacking. We aimed to examine the influence of chilling-and-reheating pasta, a starchy food, on postprandial glycemic and insulinemic responses, as well as appetite. Methods: Eight healthy young males participated in this randomized cross-over study. Subjects were provided pasta meals in the laboratory after overnight fasting on two separate occasions, at least 1 week apart. On each laboratory visit, subjects were given either freshly cooked pasta, as a control meal (CM) or cooked, overnight chilled, and reheated pasta as a test meal (TM). The two meals (CM and TM) were isocaloric and matched for composition, ingredients, and amount. Blood samples and subjective appetite ratings were collected at fasting and for a period of 3-h after meal consumption. Results: TM significantly increased net incremental area under the curve (net iAUC) for satiety (mean ± SD: TM: 10181.25±3140.65 mm; CM: 7132.37±3187.31 mm; p = 0.03) and reduced the desire to eat (TM: −8190.75±4333.34 mm vs. CM: −4594.50±1481.11 mm; p = 0.03). However, no significant differences were found in postprandial glycemic and insulinemic responses between the two meals. Conclusions: Chilling-and-reheating pasta was associated with greater satiety and a lower desire to eat and, in a long term, may lead to weight management.

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