Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes.

Introduction: Carbohydrates are one of the macronutrients which have the most substantial influence on glycemic response. The cooling of rice after cooking causes retrogradation of starch, which becomes a non-absorbable product in the human digestive tract.

Aim Of The Study: This study aimed to assess whether cooling of rice affects postprandial glycemia in subjects with type 1 diabetes.