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

Andersen, Sabina S H; Heller, Jonas M F; Hansen, Thorsten; Raben, Anne

doi:10.3390/nu10111726

Cited by 17 publications

(14 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In fact, the great satiating capacity of pasta can be explained by the higher GI found for pasta and not rice (73 vs. 49) 28 . However, these data are not consistent with those observed in other studies, that found no relationship of the GI of foods, reporting similar results for carbohydrate quantities based on potato, rice and pasta cooked in different ways 29,30 . Other study reported similar values for energy intake during ad-libitum lunch and satiety; however, differences were observed in blood markers such as glucose, insulin, ghrelin and glucagon peptide-1 (GLP-1) 31 .…”

Section: * *contrasting

confidence: 91%

The quality of pasta versus rice is determining to control hunger and appetite: A comparative study of pasta and rice

Hernández

Saura

Oñate

et al. 2020

Rev Esp Nutr Hum Diet

View full text Add to dashboard Cite

Introducción: El objetivo del presente estudio fue evaluar si la calidad de la pasta es decisiva para controlar el hambre y la saciedad en comparación con el arroz.Material y métodos: n = 16 (8 hombres, 8 mujeres). El efecto sobre el apetito y la saciedad de dos pastas de diferente calidad y también del arroz se determinó mediante mediciones repetidas. Los sujetos entraron en ayunas y fueron evaluados en diferentes momentos después de la ingesta del producto investigado durante 240 minutos, comieron un bufet ad libitum y fueron evaluados nuevamente en el minuto 270. Aspectos relacionados con la saciedad (hambre, saciedad, saciedad y deseo de comer) fueron evaluados por escala visual analógica (VAS), puntaje global de apetito (OAS), área bajo curva (AUC) y cociente de saciedad (SQ).Resultados: La OEA informada por los voluntarios antes de la ingesta de productos bajo investigación no difirió significativamente, por lo que los parámetros de referencia no sesgaron las mediciones posteriores. El AUC después de 60 minutos fue mayor después de la ingesta de arroz (2.355 ± 1.556%/min) en comparación con ambos tipos de pasta. Por otro lado, se obtuvieron valores similares entre los dos tipos de pasta (pasta A = 1.808 ± 1.329%/min; pasta B = 1.774 ± 1.370%/min). Además, el AUC informado por los voluntarios después de 240 minutos fue mayor después de la ingesta de arroz (12.424 ± 6.187%/min) en comparación con ambos tipos de pastas (pasta A = 10.292 ± 5.410%/min; pasta B = 9.976 ± 5.589%/min). Además, la SQ fue menor para el arroz (1,90 ± 4,29%/kcal) que para ambas pastas (pasta A = 4,73 ± 4,95%/kcal; pasta B = 4,40 ± 5,14%/kcal).Conclusiones: Ambas variedades de pasta mostraron resultados de saciedad más altos que el arroz, sin diferencias significativas entre ellos. Además, la diferencia entre arroz y pasta fue mayor dentro de los 60 minutos posteriores a la ingestión.

show abstract

Section: * *contrasting

confidence: 91%

The quality of pasta versus rice is determining to control hunger and appetite: A comparative study of pasta and rice

Hernández

Saura

Oñate

et al. 2020

Rev Esp Nutr Hum Diet

View full text Add to dashboard Cite

show abstract

“…In a previous study, potatoes with high GI (GI = 93) and low GI (GI = 53) generated comparable satiety in normal weight healthy subjects [56]. One study reported that the RS had no effect on subjective appetite and subsequent food intake in the prediabetic subjects [57].…”

Section: Discussionmentioning

confidence: 97%

Potato Preload Mitigated Postprandial Glycemic Excursion in Healthy Subjects: An Acute Randomized Trial

et al. 2020

View full text Add to dashboard Cite

This study investigated the preload effect of the medium and high glycemic index (GI) potato, as well as the combination of partially hydrolyzed guar gum (HG) and potato, when ingested prior to a rice meal, on the iso-carbohydrate basis. In a randomized crossover trial, 17 healthy female subjects consumed (1) rice; (2) co-ingestion of highly cooked potato (HP), and rice (HP + R); (3) co-ingestion of minimally cooked potato (MP) and rice (MP + R); (4) preload HP prior to rice meal (PHP + R); (5) preload MP prior to rice meal (PMP + R); (6) co-ingestion of partially hydrolyzed guar gum (HG), HP and rice (HG + HP + R); (7) preload HG prior to co-ingestion of HP and rice (PHG + HP + R); (8) co-preload of HG and HP prior to rice (PHG + PHP + R); and (9) preload of HP prior to co-ingestion of HG and rice (PHP + HG + R). Postprandial glycemic response (GR) tests and subjective satiety tests were conducted for each test food. Cooked potato as a preload to a rice meal could significantly cut the acute postprandial glycemic excursion by around 1.0 mmol/L, irrespective of the GI of the preload. Co-preload of partial hydrolyzed guar gum and highly cooked potato (PHG + PHP + R) resulted in improved acute GR in terms of peak glucose value and glycemic excursion compared with either HG preload or HP preload. All the meals with preload showed comparable or improved self-reported satiety. Within an equicarbohydrate exchange framework, both high-GI and medium-GI potato preload decreased the postprandial glycemic excursion in young healthy female subjects. The combination of HG and HP as double preload resulted in better GR than both single HG or HP preload did.

show abstract

“…Ratings of these measures did not differ between foods classified as high (potatoes) and low (basmati rice) GI. A recent study investigating the impact of potato varieties classified as low GI (Carisma) and high GI (Arizona) also revealed no difference in ratings of satiety [34]. This suggests that the GI values of foods are not a valid predictor for appetite suppression and subjective satiety.…”

Section: Discussionmentioning

confidence: 96%

Lower nocturnal blood glucose response to a potato-based mixed evening meal compared to rice in individuals with type 2 diabetes

et al. 2021

View full text Add to dashboard Cite

Background & aims: Guidelines for reducing postprandial blood glucose concentrations include avoiding high glycemic index (GI) foods, such as white potatoes. However, GI testing is often undertaken in the morning with foods consumed in isolation by non-clinical cohorts. We investigated the impact of potato preparation and consumption as part of a mixed-evening meal on postprandial and nocturnal glycemic responses, and postprandial insulin response, in individuals with Type 2 Diabetes Mellitus (T2DM). Methods: In a randomized, cross-over design, 24 males and females (age 58.3 ± 9.3 y; BMI: 31.7 ± 6.8 kg/ m 2 ) with T2DM (diet or metformin controlled) completed four experimental trials after consuming a standardized breakfast (25% daily energy intake (EI)) and lunch (35% EI). Dinner (40% EI) was consumed at 1800 h being either: 1) boiled potato (BOIL); 2) roasted potato (ROAST); 3) boiled potato cooled for 24 h (COOLED); or 4) basmati rice (CONTROL). Each meal contained 50% carbohydrate, 30% fat and 20% protein. Blood samples were collected prior to, immediately post meal and at 30-min intervals for a further 120 min. A continuous glucose monitor was worn to assess nocturnal interstitial glucose concentrations. Results: No differences were detected in postprandial venous glucose area under the curve (iAUC) between CONTROL and all three potato conditions. Postprandial insulin iAUC was greater following COOLED compared to CONTROL (P ¼ 0.003; 95% CI: 18.9e111.72 miU/mL). No significant differences between CONTROL and BOIL or ROAST were detected for postprandial insulin concentrations. All potato meals resulted in lower nocturnal glucose AUC than CONTROL (P < 0.001; 95% CI 4.15e15.67 mmol/L x h). Conclusion: Compared to an isoenergetic rice meal, boiled, roasted or boiled then cooled potato-based meals were not associated with unfavourable postprandial glucose responses or nocturnal glycemic control, and can be considered suitable for individuals with T2DM when consumed as part of a mixedevening meal.

show abstract

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

Cited by 17 publications

References 58 publications

The quality of pasta versus rice is determining to control hunger and appetite: A comparative study of pasta and rice

The quality of pasta versus rice is determining to control hunger and appetite: A comparative study of pasta and rice

Potato Preload Mitigated Postprandial Glycemic Excursion in Healthy Subjects: An Acute Randomized Trial

Lower nocturnal blood glucose response to a potato-based mixed evening meal compared to rice in individuals with type 2 diabetes

Contact Info

Product

Resources

About