Health Expert Advises on Benefits and Risks of Refrigerated Rice
Key points
- Dr.
- Thara Amornpitakkul explains how cooling cooked rice can lower blood sugar spikes, while warning of potential food poisoning risks if handled incorrectly.
According to a report by Khaosod Online on November 14, 2026, Dr. Thara Amornpitakkul, a specialist in integrative medicine, has highlighted the health implications of consuming refrigerated cooked rice. Dr. Thara explains that cooling freshly cooked rice at approximately 4 degrees Celsius for 12 to 24 hours causes starch molecules to restructure into 'resistant starch.' This process slows down the absorption of glucose into the bloodstream and reduces calorie intake. Furthermore, this resistant starch acts as a prebiotic, supporting beneficial gut bacteria and promoting colon health.
However, the expert warns that improper storage and consumption can lead to food poisoning. To ensure safety, rice should not be stored in the refrigerator for longer than three to four days, as this increases the risk of bacterial growth and toxin production. Additionally, it is essential to reheat the rice thoroughly before consumption to maintain digestive health. For residents and travelers in Thailand, these findings offer a practical dietary tip for managing blood sugar levels, though individuals should remain cautious about food hygiene practices. While the benefits of resistant starch are scientifically recognized, the specific risks associated with home-refrigerated rice storage underscore the importance of proper food handling to avoid gastrointestinal issues.
