METHOD OF FOOD PREPARATION INFLUENCES BLOOD GLUCOSE RESPONSE TO A HIGH-CARBOHYDRATE MEAL: A RANDOMISED CROSS-OVER TRIAL

The aim of this study was to establish the blood glucose response to different cooking methods of pasta.Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated.Blood glucose concentrations were assessed before, and every 15 min after ingestion of each Firming Cream meal for 120 min.There was