White Vegetables: Glycemia and Satiety

Anderson, G. Harvey; Soeandy, Chesarahmia Dojo; Smith, Christopher E.

doi:10.3945/an.112.003509

Cited by 46 publications

(38 citation statements)

References 78 publications

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“…Anderson (18) reviews the effect of white vegetable consumption on glycemia, satiety, and food intake. In his paper, Anderson uses the term white vegetables to refer to vegetables that are white or near white in color and includes potatoes, cauliflowers, turnips, onions, parsnips, white corn, kohlrabi, and mushrooms (technically fungi but generally considered a vegetable).…”

Section: Roundtable Highlightsmentioning

confidence: 99%

“…For example, are there prebiotic components in potatoes and what are health effects? Plant breeding, genetic modification, and growing conditions have been cited as potential approaches for enhancing the nutritional value of potatoes (5, 6, 18, 24). Such research should be encouraged by the nutrition community.…”

Section: Areas For Future Researchmentioning

confidence: 99%

“…Anderson (18) emphasizes that in terms of dietary guidance, contextual research regarding glycemia and satiety is more valid. Research on individual vegetables within the context of overall dietary patterns and impact on satiety is warranted.…”

Section: Areas For Future Researchmentioning

confidence: 99%

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White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Weaver

Marr²

2013

Advances in Nutrition

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Purdue University convened a scientific roundtable, “White Vegetables: A Forgotten Source of Nutrients,” in Chicago, IL, June 18–19, 2012, to bring together experts to address the contributions of white vegetables, including potatoes, as sources of key nutrients and other microconstituents within a dietary pattern supporting health and wellness. This paper summarizes the meeting and supplement papers, including discussion among participants. The group of researchers identified areas of ambiguity regarding classification of vegetables for research and dietary guidance, future research needs, and the imperative to draw on that research to enhance evidence-based dietary guidance about white vegetables, including potatoes. U.S. dietary guidance encourages consumption of a variety of fruits and vegetables, including at least 1 serving of a dark green and 1 orange vegetable daily. However, no such recommendation exists for white vegetables, such as potatoes, cauliflowers, turnips, onions, parsnips, mushrooms, corn, and kohlrabi. Vegetable subgrouping approaches need to be considered in the context of nutrients of concern and low fruits and vegetable consumption. This Roundtable and supplement provide a substantial body of evidence to demonstrate how the inclusion of white vegetables, such as potatoes, can increase shortfall nutrients, notably fiber, potassium, and magnesium, as well as help increase overall vegetable consumption among children, teens, and adults in the United States. In so doing, these increases can help consumers to effectively and economically meet the recommended 2010 Dietary Guidelines for Americans vegetable servings and improve nutrient intake for all age and sex categories. Although inclusion of many types of vegetables in the diet improves nutritional adequacy, a priority public health message is to increase vegetable consumption. Potatoes appear to be a pathway to increased vegetable consumption, thereby helping to meet the recommended 2010 Dietary Guidelines for Americans servings for vegetables provided the forms served limit the amount of added salt and fat. Potatoes, in all forms, when consumed in MyPlate serving sizes, can be part of health-promoting dietary patterns. More research is needed to determine the health contributions of white vegetables as a source of nutrients and bioactive constituents and their bioavailability beyond the isolated components.

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Section: Roundtable Highlightsmentioning

confidence: 99%

Section: Areas For Future Researchmentioning

confidence: 99%

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White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Weaver

Marr²

2013

Advances in Nutrition

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“…Potatoes 26 are rich in starch and have a high-glycemic index, which has been associated with an 27 increased risk of developing obesity, diabetes and cardiovascular disease (CVD) (3). 28 However, compared with other common carbohydrate sources, potatoes have a low energy 29 density because of their high-water content (4). In addition, potatoes provide other important 30 micronutrients, which are all associated with a decreased risk of morbidity and mortality (5).…”

Section: Introductionmentioning

confidence: 99%

Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study

Veronese

Stubbs

Noale

et al. 2017

The American Journal of Clinical Nutrition

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“…However, short-term FI is often reduced more at 1-2 h after intake of rapidly digestible, high-glycemic carbohydrates and at 2-6 h after slowly digestible, low-glycemic carbohydrates. Although the glycemic index (GI) was proposed and initially used as a classification for the blood glucoseincreasing potential of carbohydrate foods, it is not useful for predicting the effect of carbohydrate on satiety or FI within mixed meals (23). For example, baked potatoes (GI of 117), containing 240 kcal and 50 g available carbohydrate, lowered the desire to eat to a greater extent than did pasta (GI of 108) and brown rice (GI of 132) (24).…”

Section: Carbohydratesmentioning

confidence: 99%

Effect of Macronutrient Composition on Short-Term Food Intake and Weight Loss

Bellissimo

Akhavan

2015

Advances in Nutrition

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The purpose of this review is to describe the role of macronutrient composition on the suppression of short-term food intake (FI) and weight loss. The effects of macronutrient composition on short-term FI will be reviewed first, followed by a brief examination of longer-term clinical trials that vary in effects of dietary macronutrient composition on weight loss. The objectives were: 1) to examine the effect of macronutrient composition on the suppression of short-term FI, 2) to determine whether some macronutrient sources suppress FI beyond their provision of energy, 3) to assess the combined effects of macronutrients on FI and glycemic response, and 4) to determine whether knowledge of the effect of macronutrients on short-term FI has led to greater success in spontaneous weight loss, adherence to energy-restricted diets, and better weight maintenance after weight loss. Although knowledge of macronutrient composition on short-term FI regulation has advanced our understanding of the role of diet composition on energy balance, it has yet to lead to greater success in long-term weight loss and weight maintenance. It is clear from this review that many approaches based on manipulating dietary macronutrient composition can help people lose weight as long as they follow the diets. However, only by evaluating the interaction between the physiologic systems that govern FI and body weight may the benefits of dietary macronutrient composition be fully realized. Adv Nutr 2015;6:302S-308S.

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White Vegetables: Glycemia and Satiety

Cited by 46 publications

References 78 publications

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study

Effect of Macronutrient Composition on Short-Term Food Intake and Weight Loss

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