Low-starch, high-fibre pasta cuts postprandial glucose elevation

Both healthy individuals and type 2 diabetes mellitus (T2DM) patients can benefit from consuming low-starch, high-fibre pasta (LSHFP), which helps minimize excursions in glucose levels after eating, as shown in a study.

The randomized crossover study included 10 T2DM patients and 10 healthy individuals. Each of them had their postprandial glucose levels measured using a continuous glucose monitoring system after intake of LSHFP, standard pasta, and rice.

The primary outcome of postprandial glucose area under the curve for 4 hours (4h-gluAUC) was significantly smaller for LSHFP (137.6±42.2 mg/dL・h) when compared with either standard pasta (178.5±59.2 mg/dL・h; p=0.020) or rice (201.7±38.7 mg/dL・h; p=0.001). This was true for both the T2DM and healthy control groups.

Meanwhile, the extent of postprandial glucose elevation (maxΔBG) was significantly higher for rice (118.6±24.2 mg/dL) than it was for standard pasta (87.5±19.9 mg/dL; p<0.001) and LSHFP (72.7±26.2 mg/dL; p=0.001). When the two kinds of pasta were compared, the maxΔBG was markedly lower for LSHFP than the standard kind (p=0.047). These findings were observed in T2DM patients as well as in healthy participants.