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Satiety Impact of Different Potato Products Compared to Pasta Control.
J Am Coll Nutr 2016; 35(6):537-543JA

Abstract

OBJECTIVE

A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal.

METHODS

This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study.

RESULTS

VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal.

CONCLUSIONS

Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal.

Authors+Show Affiliations

a Leatherhead Food Research , Leatherhead , Surrey , UK.b McCain Foods Limited , Lisle , Illinois.a Leatherhead Food Research , Leatherhead , Surrey , UK.a Leatherhead Food Research , Leatherhead , Surrey , UK.a Leatherhead Food Research , Leatherhead , Surrey , UK.

Pub Type(s)

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

Language

eng

PubMed ID

27463259

Citation

Diaz-Toledo, Carmen, et al. "Satiety Impact of Different Potato Products Compared to Pasta Control." Journal of the American College of Nutrition, vol. 35, no. 6, 2016, pp. 537-543.
Diaz-Toledo C, Kurilich AC, Re R, et al. Satiety Impact of Different Potato Products Compared to Pasta Control. J Am Coll Nutr. 2016;35(6):537-543.
Diaz-Toledo, C., Kurilich, A. C., Re, R., Wickham, M. S., & Chambers, L. C. (2016). Satiety Impact of Different Potato Products Compared to Pasta Control. Journal of the American College of Nutrition, 35(6), pp. 537-543.
Diaz-Toledo C, et al. Satiety Impact of Different Potato Products Compared to Pasta Control. J Am Coll Nutr. 2016;35(6):537-543. PubMed PMID: 27463259.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Satiety Impact of Different Potato Products Compared to Pasta Control. AU - Diaz-Toledo,Carmen, AU - Kurilich,Anne C, AU - Re,Roberta, AU - Wickham,Martin S J, AU - Chambers,Lucy C, Y1 - 2016/07/27/ PY - 2016/7/28/pubmed PY - 2017/2/25/medline PY - 2016/7/28/entrez KW - appetite KW - carbohydrate KW - pasta KW - potato KW - satiety SP - 537 EP - 543 JF - Journal of the American College of Nutrition JO - J Am Coll Nutr VL - 35 IS - 6 N2 - OBJECTIVE: A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal. METHODS: This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study. RESULTS: VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal. CONCLUSIONS: Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal. SN - 1541-1087 UR - https://www.unboundmedicine.com/medline/citation/27463259/Satiety_Impact_of_Different_Potato_Products_Compared_to_Pasta_Control_ L2 - http://www.tandfonline.com/doi/full/10.1080/07315724.2015.1042560 DB - PRIME DP - Unbound Medicine ER -