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  • Original Article
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Glycaemic and satiating properties of potato products

European Journal of Clinical Nutrition volume 62, pages 87–95 (2008)Cite this article

Abstract

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.

Sponsorships:

The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Öresund Starch Profiles (ÖSP).

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Acknowledgements

The authors thank Giorgia Guizzetti, Kristina Andersson and Yvonne Granfeldt for invaluable assistance.

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Authors and Affiliations

  1. Department of Food Technology, Applied Nutrition and Food Chemistry, Engineering and Nutrition, Lund University, Lund, Sweden

    M Leeman, E Östman & I Björck

Authors
  1. M Leeman
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  2. E Östman
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  3. I Björck
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Corresponding author

Correspondence to E Östman.

Additional information

Guarantor: I Björck.

Contributors: ML and IB made the design of the studies. ML was responsible for collection of data and statistical analysis of the collected data. ML, EÖ and IB contributed to the writing of the manuscript.

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Leeman, M., Östman, E. & Björck, I. Glycaemic and satiating properties of potato products. Eur J Clin Nutr 62, 87–95 (2008). https://doi.org/10.1038/sj.ejcn.1602677

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