Let potatoes and rice cool
Cooling forms resistant starch, which is no longer fully absorbed in the small intestine. The effect partly survives reheating.
Order of magnitude
Chill cooked potatoes, rice or pasta for at least twelve hours and eat them as a salad or reheated.
The GI tables list cooled starch but do not supply a pooled effect size on this catalogue's markers. Hence no percentage.
Effects in detail
Each row is a directed edge from our database, with range, latency, evidence grade and the condition under which it applies at all.
| Marker | Effect | Latency | Mode of action | Outcome | Evidence | Condition | Sources |
|---|
What this measure costs
Counteracting effects of the same measure.
No counteracting effect is on file for this measure. That does not mean there is none, only that we found no defensible edge.
Moves without implying progress
Informational or no established effect: the marker moves or was checked, and that is not progress.
| Marker | Effect | Latency | Mode of action | Outcome | Evidence | Condition | Sources |
|---|---|---|---|---|---|---|---|
| Fasting glucose | checked, nothing happens. No established effect Atkinson 2021 includes glycaemic index values for cooled potatoes and rice. That is not a pool on fasting glucose. Kept as a no-effect row. | not specified | postprandial | no | Evidence grade C | applies regardless of the starting value | |
| Fasting insulin | checked, nothing happens. No established effect No opened meta-analysis of postprandial insulin after cooled starch. No placeholder percentage. | not specified | postprandial | no | Evidence grade D | applies regardless of the starting value |
Sources
Full details of every study the rows above rely on.
International tables of glycemic index and glycemic load values 2021: a systematic review
Atkinson et al. · American Journal of Clinical Nutrition · 2021 · Reference data