Pasta vs White rice: PP Blood sugar peak significantly lower with Pasta than white rice in diabetes

Peak rise in Blood sugar after eating Pasta significantly lower compared to white rice in type 1 diabetes, finds a study.

Food choices made by diabetic people plays an important role in the successful management of blood sugar. A recent study published in the journal Diabetes Technology & Therapeutics has demonstrated the same stating that compared with white rice, peak blood sugar levels were significantly lower for people with type 1 diabetes (T1D) who consumed higher protein pasta.

The postprandial glycemic response is an important determinant of blood sugar control in type 1 diabetes. The carbohydrate content of the meal is considered the main dietary factor influencing postprandial glycemia; accordingly, current guidelines recommend calculating premeal insulin doses based on the amount of carbohydrate of the meal. However, carbohydrate counting may not result in optimal blood sugar control despite the best efforts of the patients, and this may depend on different factors.

For the purpose, the researchers performed a randomized in 12 patients with T1D (age 58.7 ± 14.2 years, baseline haemoglobin A1c 7.5% ± 1.3%). Postprandial glycemic response to three meals was compared using continuous glucose monitoring. Meals consisted of:

1. "higher protein" pasta containing 10 g protein/serving,


2. regular pasta with 7 g protein/serving, and


3. extra-long grain white rice

All meals containing 42g of carbohydrate were served with a green salad, homemade tomato sauce and balsamic dressing and were repeated twice in random order. After their insulin bolus, subjects were observed in the clinic for 5 h. The glycemic response was assessed using the glycemic response.

Key findings of the study include:

• Compared with white rice, peak glucose levels were significantly lower for higher protein pasta (-32.6 mg/dL) and regular pasta (-43.2 mg/dL).


• The difference between the two types of pastas did not reach statistical significance (-11 mg/dL).


• Total glucose area under the curve was also significantly higher for white rice compared with both kinds of pasta.

Based on the findings, this is clear that even different food types having the same macronutrient content (rice and pasta) generate a different postprandial glycemic response in patients with type 1 diabetes.

"Our findings provide useful insights into the impact made by our food choice on the optimization of glucose control," concluded the authors.