Glycaemic and satiating properties of potato products

• Published in: European journal of clinical nutrition Vol. 62; no. 1; pp. 87 - 95
• Main Authors: Leeman, M, Ostman, E, Bjorck, I
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.01.2008; Nature Publishing; Nature Publishing Group
• Subjects: Adult; adults; Area Under Curve; Biological and medical sciences; Blood; blood glucose; Blood Glucose - metabolism; boiled potatoes; Carbohydrates; Clinical Nutrition; Cooking - methods; Cross-Over Studies; dietary carbohydrate; Dietary Carbohydrates - pharmacokinetics; Dietary Fats - pharmacology; Energy; Energy Intake - physiology; Epidemiology; Evaluation; Experimental design; Feeding. Feeding behavior; Female; French fries; Fundamental and applied biological sciences. Psychology; glycaemic index; glycemic effect; Glycemic Index; Health Sciences; Humans; Hälsovetenskap; Internal Medicine; Intestinal Absorption; Male; Medical and Health Sciences; Medical sciences; Medicin och hälsovetenskap; Medicine; Medicine & Public Health; Metabolic Diseases; metabolizable energy; Nutrition; Nutrition and Dietetics; Nutritional aspects; Näringslära; Obesity; original-article; Postprandial Period; postprandial state; Potato products; Potatoes; Public Health; Satiation; satiety; Satiety Response - physiology; Solanum tuberosum - chemistry; Solanum tuberosum - metabolism; test meals; Time Factors; Vegetables; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Wheat; Sweden; France; Europe; blood glucose; satiety; potatoes; french fries; glycaemic index; Obesity; Nutrition; Nutrition disorder; Metabolic diseases; Glucose; Properties; Blood; Potato; French; Satiety; Nutritional status; Glycemia
• ISSN: 0954-3007; 1476-5640; 1476-5640
• DOI: 10.1038/sj.ejcn.1602677

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 1534kJ/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.