Tapioca
OTHER NAME(S): Tapioca pearls, cassava starch, Manihot esculenta
Overview
Tapioca is a starch that comes from the cassava plant (Manihot esculenta). It is used to thicken foods such as puddings, noodles, bread, and others.
Tapioca starch is prepared by cooking cassava, drying it, processing it, and then cooking it again. When eaten, tapioca takes longer for the body to break down into sugar when compared to other grains or carbohydrates. This might help lower blood sugar levels after eating.
People use tapioca for prediabetes and other conditions, but there is no good scientific evidence to support these uses.
Don't confuse tapioca with cassava. These are not the same.
Uses
We currently have no information for Tapioca overview.
Side Effects
When taken by mouth: Tapioca is commonly consumed in foods. It is possibly safe when used in larger amounts as medicine, short-term. Side effects might include stomach pain, bloating, gas, and vomiting.
Precautions
When taken by mouth: Tapioca is commonly consumed in foods. It is possibly safe when used in larger amounts as medicine, short-term. Side effects might include stomach pain, bloating, gas, and vomiting.
Pregnancy and breast-feeding: Tapioca is commonly consumed in foods. There isn't enough reliable information to know if tapioca is safe to use in larger amounts as medicine when pregnant or breast-feeding. Stay on the safe side and stick to food amounts.
Interactions
We currently have no information for Tapioca overview.
Dosing
Tapioca is commonly consumed in foods. As medicine, there isn't enough reliable information to know what an appropriate dose of tapioca might be. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult a healthcare professional before using.
References
- Kehoe SH, Chopra H, Sahariah SA, et al. Effects of a food-based intervention on markers of micronutrient status among Indian women of low socio-economic status. Br J Nutr. 2015;113(5):813-21.
- Tachibe M, Ohga H, Nishibata T, et al. Digestibility, fermentability, and energy value of highly cross-linked phosphate tapioca starch in men. J Food Sci. 2011;76(6):H152-5.
- Yamada Y, Hosoya S, Nishimura S, et al. Effect of bread containing resistant starch on postprandial blood glucose levels in humans. Biosci Biotechnol Biochem. 2005;69(3):559-66.
- Bornet FR, Fontvieille AM, Rizkalla S, et al. Insulin and glycemic responses in healthy humans to native starches processed in different ways: correlation with in vitro alpha-amylase hydrolysis. Am J Clin Nutr. 1989 Aug;50(2):315-23.
- CFR - Code of Federal Regulations Title 21; Part 182 -- Substances Generally Recognized As Safe. U.S. Food and Drug Administration, April 1, 2016. Retrieved from: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.70
- Basic Report: 20068, Tapioca, pearl, dry. National Nutrient Database for Standard Reference Release 28. May, 2016. Retrieved from: https://ndb.nal.usda.gov/ndb/foods/show/6532?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=tapioca&ds=
- Astina J, Sapwarobol S. Attenuation of glycaemic and insulin responses following tapioca resistant maltodextrin consumption in healthy subjects: a randomised cross-over controlled trial. J Nutr Sci 2020;9:e29.
- Astina J, Saphyakhajorn W, Borompichaichartkul C, Sapwarobol S. Tapioca resistant maltodextrin as a carbohydrate source of oral nutrition supplement (ONS) on metabolic indicators: a clinical trial. Nutrients 2022;14(5):916.
- El Tawil C, Paquin R, Brody D. Superior mesenteric artery syndrome identified following bubble tea ingestion and duodenal impaction: a case report. CJEM. 2023;25(2):164-166.