Tags

Type your tag names separated by a space and hit enter

Glycaemic and satiating properties of potato products.
Eur J Clin Nutr 2008; 62(1):87-95EJ

Abstract

OBJECTIVE

To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively.

SUBJECTS AND SETTING

Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. EXPERIMENTAL DESIGN AND TEST MEALS: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale.

RESULTS

Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI)=77) than boiled potatoes either with or without addition of oil (GI=131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence.

CONCLUSIONS

Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se.

Authors+Show Affiliations

Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17327869

Citation

Leeman, M, et al. "Glycaemic and Satiating Properties of Potato Products." European Journal of Clinical Nutrition, vol. 62, no. 1, 2008, pp. 87-95.
Leeman M, Ostman E, Björck I. Glycaemic and satiating properties of potato products. Eur J Clin Nutr. 2008;62(1):87-95.
Leeman, M., Ostman, E., & Björck, I. (2008). Glycaemic and satiating properties of potato products. European Journal of Clinical Nutrition, 62(1), pp. 87-95.
Leeman M, Ostman E, Björck I. Glycaemic and Satiating Properties of Potato Products. Eur J Clin Nutr. 2008;62(1):87-95. PubMed PMID: 17327869.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Glycaemic and satiating properties of potato products. AU - Leeman,M, AU - Ostman,E, AU - Björck,I, Y1 - 2007/02/28/ PY - 2007/3/1/pubmed PY - 2008/3/25/medline PY - 2007/3/1/entrez SP - 87 EP - 95 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 62 IS - 1 N2 - OBJECTIVE: To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. SUBJECTS AND SETTING: Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. EXPERIMENTAL DESIGN AND TEST MEALS: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. RESULTS: Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI)=77) than boiled potatoes either with or without addition of oil (GI=131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. CONCLUSIONS: Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/17327869/Glycaemic_and_satiating_properties_of_potato_products_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1602677 DB - PRIME DP - Unbound Medicine ER -