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Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose.
Nutr Res 2009; 29(8):551-7NR

Abstract

Potatoes generally have one of the highest glycemic index values of any food. Relatively small differences in the glycemic response (GR) of regularly consumed starch foods have shown beneficial effects on health. Lowering the GR of a potato-based meal has potentially wide-reaching health benefits. High-viscosity hydroxypropylmethylcellulose (HV-HPMC) is a modified cellulose dietary fiber extensively used in the food industry. We hypothesized that the GR of a high-glycemic index product such as mashed potato would be lower with the addition of HV-HPMC. In a nonblind, randomized, repeat-measure, crossover controlled trial, 15 healthy adults consumed portions of mashed potato with different doses (0%, 1%, 2%, and 4%) of a specially selected and optimized HV-HPMC and a reference food (glucose) on separate occasions. Five subjects were excluded from the final analysis due to noncompliance with study procedures. Capillary blood glucose was measured in fasted subjects and at 15, 30, 45, 60, 90, and 120 minutes after starting to eat. For each sample, the incremental area under the blood glucose response curve was calculated and the GR determined. There was a significant lowering effect of HV-HPMC on GR (P < .001) of mashed potato. Glycemic responses for all mashed potato samples with the HV-HPMC were significantly lower than the standard mashed potato: 1% level (P < .05), 2% level (P < .05), and 4% level (P < .05). However, there was no significant effect of the HV-HPMC dose on GR. We conclude that addition of select HV-HPMC to mashed potato blunts GR.

Authors+Show Affiliations

Functional Food Centre, Oxford Brookes University, Gipsy Lane Oxford OX3 0BP, UK.No affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

19761889

Citation

Lightowler, Helen J., and C Jeya K. Henry. "Glycemic Response of Mashed Potato Containing High-viscocity Hydroxypropylmethylcellulose." Nutrition Research (New York, N.Y.), vol. 29, no. 8, 2009, pp. 551-7.
Lightowler HJ, Henry CJ. Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose. Nutr Res. 2009;29(8):551-7.
Lightowler, H. J., & Henry, C. J. (2009). Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose. Nutrition Research (New York, N.Y.), 29(8), pp. 551-7. doi:10.1016/j.nutres.2009.06.004.
Lightowler HJ, Henry CJ. Glycemic Response of Mashed Potato Containing High-viscocity Hydroxypropylmethylcellulose. Nutr Res. 2009;29(8):551-7. PubMed PMID: 19761889.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose. AU - Lightowler,Helen J, AU - Henry,C Jeya K, PY - 2009/06/05/received PY - 2009/06/22/revised PY - 2009/06/22/accepted PY - 2009/9/19/entrez PY - 2009/9/19/pubmed PY - 2009/12/16/medline SP - 551 EP - 7 JF - Nutrition research (New York, N.Y.) JO - Nutr Res VL - 29 IS - 8 N2 - Potatoes generally have one of the highest glycemic index values of any food. Relatively small differences in the glycemic response (GR) of regularly consumed starch foods have shown beneficial effects on health. Lowering the GR of a potato-based meal has potentially wide-reaching health benefits. High-viscosity hydroxypropylmethylcellulose (HV-HPMC) is a modified cellulose dietary fiber extensively used in the food industry. We hypothesized that the GR of a high-glycemic index product such as mashed potato would be lower with the addition of HV-HPMC. In a nonblind, randomized, repeat-measure, crossover controlled trial, 15 healthy adults consumed portions of mashed potato with different doses (0%, 1%, 2%, and 4%) of a specially selected and optimized HV-HPMC and a reference food (glucose) on separate occasions. Five subjects were excluded from the final analysis due to noncompliance with study procedures. Capillary blood glucose was measured in fasted subjects and at 15, 30, 45, 60, 90, and 120 minutes after starting to eat. For each sample, the incremental area under the blood glucose response curve was calculated and the GR determined. There was a significant lowering effect of HV-HPMC on GR (P < .001) of mashed potato. Glycemic responses for all mashed potato samples with the HV-HPMC were significantly lower than the standard mashed potato: 1% level (P < .05), 2% level (P < .05), and 4% level (P < .05). However, there was no significant effect of the HV-HPMC dose on GR. We conclude that addition of select HV-HPMC to mashed potato blunts GR. SN - 1879-0739 UR - https://www.unboundmedicine.com/medline/citation/19761889/Glycemic_response_of_mashed_potato_containing_high_viscocity_hydroxypropylmethylcellulose_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0271-5317(09)00107-9 DB - PRIME DP - Unbound Medicine ER -