ResearchCurrent researchGlycemic index of potatoes commonly consumed in North America
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Subjects
Two separate studies were performed using two separate groups of subjects. Study 1 comprised four men and six women (five white, five East Asian) 20 to 44 years of age [mean±standard error of mean (SEM)=24±2] with body mass index (BMI; calculated as kg/m2) 19.8 to 31.7 (mean±SEM=23.3±1.2) studied on six separate occasions. Study 2 comprised 11 men and one woman (three white, two East Asian, and seven South Asian, none of whom participated in Study 1) aged 18 to 50 years (mean±SEM=26±4), with
Study 1
Blood glucose responses for precooked and day-cooked US Russet and California White potatoes are shown in Figure 1. None of the differences in blood glucose concentration at any point in time were statistically significant. The mean AUC elicited by day-cooked Russet Burbank potatoes did not differ significantly whether baked in a microwave or conventional oven (138±11 vs 145±16 mmol×min/L, respectively). Precooked, Russet potatoes tended to elicit lower glycemic responses than day-cooked, but
Discussion
It has been suggested that consumption of North American potatoes should be limited because they have a very high glycemic index (6, 7, 8). Results of this study do not support such a sweeping generalization. In fact, glycemic index values of different types of potatoes commonly consumed in North America varied across a considerable range from a low of 56 to a high of 89. Two of the potatoes tested here had intermediate glycemic index values, and several, most notably baked Russet potato, had
Conclusions
This study demonstrated that glycemic index values of potatoes vary depending on their variety and method of preparation. The glycemic index of baked Russet potatoes was not as high as was commonly believed. Precooking and reheating or consuming potatoes cold (eg, potato salad) may result in a reduced glycemic response. Thus, individuals wishing to minimize dietary glycemic index may be advised to precook potatoes and consume them cold or reheated, while those wanting to maximize glycemic index
G. Fernandes is a dental student at the University of Toronto, Toronto, Ontario, Canada.
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2021, Clinical NutritionCitation Excerpt :Evidence based guidelines recommend consuming low GI foods (i.e., wholegrain bread, legumes and basmati rice) in place of high GI foods (such as potatoes) to manage glycemic control [5–8]. While the GI of potatoes has been well documented, there is wide variability depending on potato variety and cooking method [9,10]. The protocol for GI testing requires foods to be consumed in isolation, typically following an overnight fast in ‘healthy’ individuals with normal glycemic control [11].
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G. Fernandes is a dental student at the University of Toronto, Toronto, Ontario, Canada.
Amogh Velangi is a dental student at New York University, New York.
Thomas Wolever is a professor, Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, and President of Glycaemic Index Testing, Inc, Toronto, Ontario, Canada.