evidence table

Resistant Starch Blood Glucose Randomized Trial Evidence Table

Structured evidence table for Resistant Starch Blood Glucose Randomized Trial, generated from 2 reusable source documents in the Migaku knowledge base.

topicclaimevidence levelcitationsource
Resistant Starch Blood Glucose Randomized TrialObjectives: We investigated whether pasta cooled after cooking (24 h at 4 °C) and reheated before consumption improves postprandial glycemia in adults with T1D without increasing hypoglycemia risk under routine insulin pump bolus-calculator dosing.2Rogowicz-Frontczak A (2026)Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
Resistant Starch Blood Glucose Randomized TrialConclusions: Cooling and reheating pasta therefore increased RS and attenuated postprandial glycemia in adults with T1D without increasing early postprandial hypoglycemia in the studied setting.2Rogowicz-Frontczak A (2026)Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
Resistant Starch Blood Glucose Randomized TrialBackground: Carbohydrate quality and culinary processing can meaningfully alter postprandial glycemia in people with type 1 diabetes (T1D).2Rogowicz-Frontczak A (2026)Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
Resistant Starch Blood Glucose Randomized TrialCooling gelatinized starch promotes retrogradation and increases resistant starch (RS), potentially attenuating postprandial glucose excursions.2Rogowicz-Frontczak A (2026)Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
Resistant Starch Blood Glucose Randomized TrialTheir increasing prevalence has been strongly associated with the presence of multiple cardiometabolic risk factors—including elevated systolic blood pressure, high low-density lipoprotein cholesterol (LDL-c), elevated body mass index (BMI), and elevated fasting glucose—often exacerbated by unhealthy lifestyle behaviors such as physical inactivity and poor dietary habits [].4Tavares Isabela Ribeiro Grangeira (2026)Resistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review
Resistant Starch Blood Glucose Randomized TrialAccording to the World Health Organization (WHO), these risk factors are interrelated and play a key role in the development of non-communicable diseases (NCDs), particularly cardiovascular diseases.4Tavares Isabela Ribeiro Grangeira (2026)Resistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review
Resistant Starch Blood Glucose Randomized TrialAmong them, elevated systolic blood pressure stands out as the leading modifiable risk factor for premature cardiovascular deaths worldwide, accounting for more than 10 million deaths globally in 2021 [,].4Tavares Isabela Ribeiro Grangeira (2026)Resistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review
Resistant Starch Blood Glucose Randomized Trial1 2 3 3 4 Cardiometabolic diseases such as type 2 diabetes mellitus (T2DM), hypertension, obesity, and dyslipidemias rank among the leading causes of morbidity and mortality worldwide, representing one of the most significant challenges to contemporary public health [,].4Tavares Isabela Ribeiro Grangeira (2026)Resistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review
topicResistant Starch Blood Glucose Randomized Trial
claimObjectives: We investigated whether pasta cooled after cooking (24 h at 4 °C) and reheated before consumption improves postprandial glycemia in adults with T1D without increasing hypoglycemia risk under routine insulin pump bolus-calculator dosing.
evidence level2
citationRogowicz-Frontczak A (2026)
sourceDoes Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
topicResistant Starch Blood Glucose Randomized Trial
claimConclusions: Cooling and reheating pasta therefore increased RS and attenuated postprandial glycemia in adults with T1D without increasing early postprandial hypoglycemia in the studied setting.
evidence level2
citationRogowicz-Frontczak A (2026)
sourceDoes Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
topicResistant Starch Blood Glucose Randomized Trial
claimBackground: Carbohydrate quality and culinary processing can meaningfully alter postprandial glycemia in people with type 1 diabetes (T1D).
evidence level2
citationRogowicz-Frontczak A (2026)
sourceDoes Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
topicResistant Starch Blood Glucose Randomized Trial
claimCooling gelatinized starch promotes retrogradation and increases resistant starch (RS), potentially attenuating postprandial glucose excursions.
evidence level2
citationRogowicz-Frontczak A (2026)
sourceDoes Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
topicResistant Starch Blood Glucose Randomized Trial
claimTheir increasing prevalence has been strongly associated with the presence of multiple cardiometabolic risk factors—including elevated systolic blood pressure, high low-density lipoprotein cholesterol (LDL-c), elevated body mass index (BMI), and elevated fasting glucose—often exacerbated by unhealthy lifestyle behaviors such as physical inactivity and poor dietary habits [].
evidence level4
citationTavares Isabela Ribeiro Grangeira (2026)
sourceResistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review
topicResistant Starch Blood Glucose Randomized Trial
claimAccording to the World Health Organization (WHO), these risk factors are interrelated and play a key role in the development of non-communicable diseases (NCDs), particularly cardiovascular diseases.
evidence level4
citationTavares Isabela Ribeiro Grangeira (2026)
sourceResistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review
topicResistant Starch Blood Glucose Randomized Trial
claimAmong them, elevated systolic blood pressure stands out as the leading modifiable risk factor for premature cardiovascular deaths worldwide, accounting for more than 10 million deaths globally in 2021 [,].
evidence level4
citationTavares Isabela Ribeiro Grangeira (2026)
sourceResistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review
topicResistant Starch Blood Glucose Randomized Trial
claim1 2 3 3 4 Cardiometabolic diseases such as type 2 diabetes mellitus (T2DM), hypertension, obesity, and dyslipidemias rank among the leading causes of morbidity and mortality worldwide, representing one of the most significant challenges to contemporary public health [,].
evidence level4
citationTavares Isabela Ribeiro Grangeira (2026)
sourceResistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review

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Source documents

  1. Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study.
  2. Resistant Starch as a Functional Nutrient to Control Cardiometabolic Risk Factors in Humans: An Integrative Review