{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T15:15:49Z","timestamp":1787930149995,"version":"build-2784847793"},"reference-count":29,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,4,3]],"date-time":"2026-04-03T00:00:00Z","timestamp":1775174400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: Carbohydrate quality and culinary processing can meaningfully alter postprandial glycemia in people with type 1 diabetes (T1D). Cooling gelatinized starch promotes retrogradation and increases resistant starch (RS), potentially attenuating postprandial glucose excursions. Objectives: We investigated whether pasta cooled after cooking (24 h at 4 \u00b0C) and reheated before consumption improves postprandial glycemia in adults with T1D without increasing hypoglycemia risk under routine insulin pump bolus-calculator dosing. Methods: In this randomized, single-blind, crossover study, 32 adults with T1D treated with continuous subcutaneous insulin infusion (CSII) consumed two standardized pasta-based meals (50 g of available carbohydrate): freshly cooked pasta and cooled\/reheated pasta. Participants administered rapid-acting insulin boluses calculated by their pump bolus calculator 10 min before the meal. Interstitial glucose was recorded for 180 min using flash glucose monitoring. Results: Compared with freshly cooked pasta, cooled\/reheated pasta produced lower maximum glycemia (10.7 vs. 12.6 mmol\/L, p = 0.0001), lower maximum glycemic rise (2.8 vs. 4.7 mmol\/L, p &lt; 0.0001), lower incremental area under the curve (iAUC; 211.9 vs. 524.8 mmol\/L \u00d7 180 min, p &lt; 0.0001), and a shorter time-to-peak (65 vs. 125 min, p = 0.014). Resistant starch content increased after cooling (12.88 \u00b1 0.06 vs. 8.03 \u00b1 0.08 g\/100 g). The number of hypoglycemic episodes did not differ between conditions. Conclusions: Cooling and reheating pasta therefore increased RS and attenuated postprandial glycemia in adults with T1D without increasing early postprandial hypoglycemia in the studied setting.<\/jats:p>","DOI":"10.3390\/nu18071152","type":"journal-article","created":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T00:19:32Z","timestamp":1775434772000},"page":"1152","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8752-0521","authenticated-orcid":false,"given":"Anita","family":"Rogowicz-Frontczak","sequence":"first","affiliation":[{"name":"Department of Internal Medicine and Diabetology, Poznan University of Medical Sciences, 60-834 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5556-7595","authenticated-orcid":false,"given":"Sylwia","family":"Strozyk","sequence":"additional","affiliation":[{"name":"Institute of Health Sciences, Pomeranian University in Slupsk, 76-200 Slupsk, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7271-1683","authenticated-orcid":false,"given":"Stanislaw","family":"Pilacinski","sequence":"additional","affiliation":[{"name":"Department of Internal Medicine and Diabetology, Poznan University of Medical Sciences, 60-834 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1646-3689","authenticated-orcid":false,"given":"Anna","family":"Koperska","sequence":"additional","affiliation":[{"name":"Department of Treatment of Obesity, Metabolic Disorders and Clinical Dietetics, Poznan University of Medical Sciences, 60-569 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5730-5097","authenticated-orcid":false,"given":"Joanna","family":"Le Thanh-Blicharz","sequence":"additional","affiliation":[{"name":"Department of Food Concentrates and Starch Products, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology\u2014State Research Institute, 02-532 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2796-8639","authenticated-orcid":false,"given":"Magdalena","family":"Tanska","sequence":"additional","affiliation":[{"name":"Institute of Health Sciences, Pomeranian University in Slupsk, 76-200 Slupsk, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2995-9971","authenticated-orcid":false,"given":"Dorota","family":"Zozulinska-Ziolkiewicz","sequence":"additional","affiliation":[{"name":"Department of Internal Medicine and Diabetology, Poznan University of Medical Sciences, 60-834 Poznan, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,3]]},"reference":[{"key":"ref_1","unstructured":"International Diabetes Federation (2025). 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