The glycaemic index of potatoes: the effect of variety, cooking method and maturity

• Published in: European journal of clinical nutrition Vol. 53; no. 4; pp. 249 - 254
• Main Authors: Soh, NL, Brand-Miller, J
• Format: Journal Article
• Language: English
• Published: Basingstoke Nature Publishing 01.04.1999; Nature Publishing Group
• Subjects: Adult; adults; analysis; Area Under Curve; Biological and medical sciences; blood glucose; Blood Glucose - analysis; Bread; Carbohydrates; classification; Cooking; Cooking - methods; cultivars; dietary carbohydrate; digestion; Feeding. Feeding behavior; Female; Fundamental and applied biological sciences. Psychology; Glucose; Glucose - metabolism; Humans; Male; Mathematical analysis; Maturity; maturity stage; Meals; metabolism; methods; New South Wales; Potatoes; Reference Values; Solanum tuberosum; Solanum tuberosum - classification; Solanum tuberosum - metabolism; Starch; Vegetables; Vertebrates: anatomy and physiology, studies on body, several organs or systems; New South Wales; Human; Potato; Cooking; Nutrition; Nutritive value; Caloric balance; Carbohydrate; Glycemia; Food

The aim of this study was to determine the impact of variety, cooking method and maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively lower GI. Ten healthy volunteers were recruited as subjects through advertising on the campus of the University of Sydney. Equa...