International Journal of Research in Medical Sciences | March 2021 | Vol 9 | Issue 3 Page 828 International Journal of Research in Medical Sciences Dhar A et al. Int J Res Med Sci. 2021 Mar;9(3):828-832 www.msjonline.org pISSN 2320-6071 | eISSN 2320-6012 Original Research Article Effect of hot and cooled carbohydrate diet on glycemic response in healthy individuals: a cross over study Amrit Dhar 1 , Dinesh Kumar 1 , Anil Sharma 2 , Deepika Dewan 1 * INTRODUCTION For the past few decades diabetes is on the rise especially in countries like India. Diet is a modifiable risk factor for various life style disorders. Strict dietary control is thus one of the important component of Holistic management of diabetes. Rice, wheat and maize are used as staple diets in many parts of India. Rice is consumed fresh as well as after being reheated thereby providing varying amounts of starch. Starch is composed of 2 structural components namely Amylose (linear polymer) and amylopectin (branched polymer). It is the ratio of amylose: amylopectin which determines the digestibility of starch in the intestines. The higher the amylose:amylopectin ratio the higher the indigestibility of starch thus making it resistant. 1,2 Resistant starch is classified under non- digestible starch fractions as it is indigestible by body enzymes and extensive studies have proved them to have functions similar to that of dietary fibre. 3 Resistant starch is classified into four subtypes based on its physiochemical properties. 4,5 Type 1 (RS1) is physically inaccessible form of starch granules, i.e. seeds, partly milled grains. Type 2 (RS2) is naturally occurring granular starch, such as found in potato and banana. Type 3 (RS3) is retrograded starch made by cooking/cooling of starchy materials. Type 4 (RS4) is chemically modified starch. Foods containing RS3 have relatively increased dietary fiber content and reduced digestible carbohydrate 1 Department of Community Medicine, Government Medical College, Jammu, Jammu and Kashmir, India 2 Department of Internal Medicine, Government Medical College, Jammu, Jammu and Kashmir, India Received: 14 January 2021 Accepted: 08 February 2021 *Correspondence: Dr. Deepika Dewan, E-mail: deepika.nity@gmail.com Copyright: © the author(s), publisher and licensee Medip Academy. This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT Background: Cooling of starch after cooking is known to cause starch retrogradation which increases resistant starch content. Resistant starch cannot be digested in the gut and acts as dietary fiber. The study aimsed to determine the effect of cooling of carbohydrate rich diet on glycemic response on healthy adults. Methods: The present study was a randomized, single blind, crossover study where 20 healthy subjects were selected. Two rice preparations were used, one freshly prepared hot, second, cooked and cooled at 4°C for 12 hours. All subjects were evaluated after giving both rice preparations separately with a crossover period of 7 days. Glycemic response was checked over a period of 2 hours at various time intervals using ACCU-CHEK® Active glucometer. Results: Glycemic response with cooled white rice was better in comparison to freshly prepared hot white rice at all time points (mean±SD, 121.9±17.4 vs 128.0± 22.1 mg/dl). However, the difference in means at 30 mins was maximum and statistically significant (p<0.001). Conclusions: Cooled white rice yields better glycemic response when consumed by healthy individuals possibly due to formation of resistant starch. Keywords: Cooled, Glycemic response, Retrogradation, Resistant starch DOI: https://dx.doi.org/10.18203/2320-6012.ijrms20210886