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Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans.

Abstract

High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18⁻40 years; body mass index (BMI) 18⁻27 kg/m²) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.

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  • Authors+Show Affiliations

    ,

    Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark. sabinahjorth@hotmail.com.

    ,

    Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark. jheller90@hotmail.com.

    ,

    Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark. tha@nex.ku.dk.

    Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark. ara@nexs.ku.dk.

    Source

    Nutrients 10:11 2018 Nov 10 pg

    MeSH

    Adult
    Appetite
    Blood Glucose
    Body Mass Index
    Cross-Over Studies
    Diet
    Dietary Carbohydrates
    Energy Intake
    Glycemic Index
    Humans
    Hunger
    Male
    Meals
    Nutritive Value
    Obesity
    Overweight
    Prospective Studies
    Satiation
    Satiety Response
    Single-Blind Method
    Solanum tuberosum
    Young Adult

    Pub Type(s)

    Comparative Study
    Journal Article
    Randomized Controlled Trial

    Language

    eng

    PubMed ID

    30423848

    Citation

    Andersen, Sabina S H., et al. "Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: a Single-Blinded, Randomised Crossover Study in Humans." Nutrients, vol. 10, no. 11, 2018.
    Andersen SSH, Heller JMF, Hansen TT, et al. Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans. Nutrients. 2018;10(11).
    Andersen, S. S. H., Heller, J. M. F., Hansen, T. T., & Raben, A. (2018). Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans. Nutrients, 10(11), doi:10.3390/nu10111726.
    Andersen SSH, et al. Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: a Single-Blinded, Randomised Crossover Study in Humans. Nutrients. 2018 Nov 10;10(11) PubMed PMID: 30423848.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans. AU - Andersen,Sabina S H, AU - Heller,Jonas M F, AU - Hansen,Thea Toft, AU - Raben,Anne, Y1 - 2018/11/10/ PY - 2018/10/08/received PY - 2018/10/31/revised PY - 2018/11/08/accepted PY - 2018/11/15/entrez PY - 2018/11/15/pubmed PY - 2019/1/22/medline KW - Arizona KW - Carisma KW - GI KW - ad libitum energy intake KW - appetite KW - eating behaviour KW - fullness KW - hunger KW - obesity KW - prospective food consumption JF - Nutrients JO - Nutrients VL - 10 IS - 11 N2 - High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18⁻40 years; body mass index (BMI) 18⁻27 kg/m²) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/30423848/Comparison_of_Low_Glycaemic_Index_and_High_Glycaemic_Index_Potatoes_in_Relation_to_Satiety:_A_Single_Blinded_Randomised_Crossover_Study_in_Humans_ L2 - http://www.mdpi.com/resolver?pii=nu10111726 DB - PRIME DP - Unbound Medicine ER -