The objective of the study was to investigate whether the temperature at which the cooked food is served affects its glycemic and insulinemic indices in subjects with varied insulin sensitivity.

Two potato meals containing 50 g of carbohydrates were fed to 9 subjects with varied insulin sensitivity, at mean temperatures of 83.6 ± 2.0°C for hot potato (HP) and 26.0 ± 0.6°C for cooled potato (CP). Cooled potato resulted in a significantly lower postprandial blood glucose and area under the glucose curve (glucose AUC) as compared to HP (P < .05). Postprandial triglyceride values significantly decreased from fasting levels after the CP whereas an increase was observed after the HP (P < .05). Glycemic index of CP was significantly lower than HP (P < .05). After consumption of HP, greater incremental changes in glucose and insulin were observed in hyperinsulinemic as compared to normoinsulinemic subjects.

These results emphasize the importance of starch temperature at consumption as a factor that influences the glycemic index and may allow patients with hyperinsulinemia and diabetes to have a wider selection of starchy foods, if consumed at the appropriate temperature.

Source: Diabetes In Control.com: Nutrition Research: Volume 24, Issue 12, December 2004, Pages 993-1004.