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The Effects of Reheating High-Starch Foods on the CGM-Derived Postprandial Glucose Levels in Type 2 Diabetic Patients

CSEF · 2026 Medicine & Physiology (Junior Division)

Elle Chen

Overview

Diabetes mellitus is a disease of persistently elevated glucose levels that occurs when the body cannot regulate insulin and glucagon levels. With diabetes mortality increasing, there is a call for faster and more practical ways to manage glucose levels. One solution is modifying the preparation of high-starch foods (e.g. freezing/refrigerating) to see if this alters a food’s glycemic effect. If proven, this may lead to an improvement in glycemic understanding and aid in combating health complications faced by patients. Due to limited prior research, I hypothesize that reheating frozen or chilled rice (at 24 and 48 hours) will not significantly alter postprandial values compared to fresh rice. For my research, I used Freestyle Libre Continuous Glucose Monitor (CGM), which is an accessible system for patients to monitor glucose levels. After a 2-hour fast, patients consumed 1 cup of rice, defined as 156 grams (45g carbohydrate serving size), that was tested at 5 time periods: fresh, reheated after refrigeration for 24 or 48 hours, and reheated after freezing for 24 or 48 hours. Patients’ initial sugar levels, 30 minutes postprandial, 1-hour postprandial, and 2-hour postprandial were recorded. I hypothesized the preparation of rice after 24 or 48 hours, chilled or frozen, would not significantly affect postprandial glucoses, and it was supported by the data. However, data for longer cooling times and colder temperature showed a delay in spike time, which can result in beneficial effects on a patient’s complication risk and lifestyle. However, maximum glucoses were still not significantly different.

Competition history

  • CSEF 2026 Medicine & Physiology (Junior Division) · Entry J-15-19

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