Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Original Article
  • Published:

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).

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on SpringerLink
  • Instant access to full article PDF
Buy now

Prices may be subject to local taxes which are calculated during checkout

Figure 1
Figure 2
Figure 3
Figure 4

Similar content being viewed by others

References

  • Alvina M, Araya H (2004). Rapid carbohydrate digestion rate produced lesser short-term satiety in obese preschool children. Eur J Clin Nutr 58, 637–642.

    Article  CAS  PubMed  Google Scholar 

  • Anderson GH, Catherine NL, Woodend DM, Wolever TM (2002). Inverse association between the effect of carbohydrates on blood glucose and subsequent short-term food intake in young men. Am J Clin Nutr 76, 1023–1030.

    Article  CAS  PubMed  Google Scholar 

  • Anderson GH, Woodend D (2003). Effect of glycemic carbohydrates on short-term satiety and food intake. Nutr Rev 61, S17–S26.

    Article  PubMed  Google Scholar 

  • Barkeling B, Granfelt Y, Björck I, Rössner S (1995). Effects of carbohydrates in the form of pasta and bread on food-intake and satiety in man. Nutr Res 15, 467–476.

    Article  Google Scholar 

  • Collier G, O'Dea K (1983). The effect of coingestion of fat on the glucose, insulin, and gastric inhibitory polypeptide responses to carbohydrate and protein. Am J Clin Nutr 37, 941–944.

    Article  CAS  PubMed  Google Scholar 

  • Cui R, Oates CG (1999). The effect of amylose-lipid complex formation on enzyme susceptibility of sage starch. Food Chem 65, 417–425.

    Article  CAS  Google Scholar 

  • Enghardt Barbieri H, Lindvall C (2003). De svenska näringsrekommendationerna översatta till livsmedel. Livsmedelsverket: Uppsala.

    Google Scholar 

  • FAO/WHO (1998). Carbohydrates in human nutrition. Report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Paper 66, 1–140.

    Google Scholar 

  • Fernandes G, Velangi A, Wolever TM (2005). Glycemic index of potatoes commonly consumed in North America. J Am Diet Assoc 105, 557–562.

    Article  PubMed  Google Scholar 

  • Foster-Powell K, Holt SH, Brand-Miller JC (2002). International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 76, 5–56.

    Article  CAS  PubMed  Google Scholar 

  • Gannon MC, Ercan N, Westphal SA, Nuttall FQ (1993). Effect of added fat on plasma glucose and insulin response to ingested potato in individuals with NIDDM. Diabet Care 16, 874–880.

    Article  CAS  Google Scholar 

  • Garcia-Alonso A, Goni I (2000). Effect of processing on potato starch: in vitro availability and glycaemic index. Nahrung 44, 19–22.

    Article  CAS  PubMed  Google Scholar 

  • Henry CJ, Lightowler HJ, Strik CM, Storey M (2005). Glycaemic index values for commercially available potatoes in Great Britain. Br J Nutr 94, 917–921.

    Article  CAS  PubMed  Google Scholar 

  • Holm J, Björck I, Drews A, Asp N-G (1986). A rapid method for the analysis of starch. Starch/Stärke 38, 224–226.

    Article  CAS  Google Scholar 

  • Holm J, Björck I, Ostrowska S, Eliasson AC, Asp NG, Larsson K et al. (1983). Digestibility of amylose-lipid complexes in vitro and in vivo. Starch/Stärke 35, 294–297.

    Article  CAS  Google Scholar 

  • Holt S, Miller JB, Petocz P (1996). Interrelationships among post prandial satiety, glucose and insulin responses and changes in subsequent food intake. Eur J Clin Nutr 50, 788–797.

    CAS  PubMed  Google Scholar 

  • Holt SH, Brand-Miller JC, Stitt PA (2001). The effects of equal-energy portions of different breads on blood glucose levels, feelings of fullness and subsequent food intake. J Am Diet Assoc 101, 767–773.

    Article  CAS  PubMed  Google Scholar 

  • Holt SH, Miller JC, Petocz P, Farmakalidis E (1995). A satiety index of common foods. Eur J Clin Nutr 49, 675–690.

    CAS  PubMed  Google Scholar 

  • Kaplan RJ, Greenwood CE (2002). Influence of dietary carbohydrates and glycaemic response on subjective appetite and food intake in healthy elderly persons. Int J Food Sci Nutr 53, 305–316.

    Article  CAS  PubMed  Google Scholar 

  • Kingman SM, Englyst HN (1994). The influence of food preparation methods on the in-vitro digestibility of starch in potatoes. Food Chem 49, 181–186.

    Article  Google Scholar 

  • Kral TV, Roe LS, Rolls BJ (2004). Combined effects of energy density and portion size on energy intake in women. Am J Clin Nutr 79, 962–968.

    Article  CAS  PubMed  Google Scholar 

  • Leeman AM, Bårström LM, Björck IME (2005). In vitro availability of starch in heat-treated potatoes as related to genotype, weight and storage time. J Sci Food Agr 85, 751–756.

    Article  CAS  Google Scholar 

  • Liljeberg H, Björck I (1994). Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. Eur J Clin Nutr 48, 151–163.

    CAS  PubMed  Google Scholar 

  • Liljeberg HG, Björck IM (1996). Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt. Am J Clin Nutr 64, 886–893.

    Article  CAS  PubMed  Google Scholar 

  • Liljeberg HG, Lönner CH, Björck IM (1995). Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr 125, 1503–1511.

    CAS  PubMed  Google Scholar 

  • Livsmedelsverket (2001). Livsmedelstabell Energi och näringsämnen 2002. Livsmedelsverket: Uppsala.

  • Ludwig DS (2000). Dietary glycemic index and obesity. J Nutr 130, 280S–283S.

    Article  CAS  PubMed  Google Scholar 

  • Ludwig DS, Majzoub JA, Al-Zahrani A, Dallal GE, Blanco I, Roberts SB (1999). High glycemic index foods, overeating, and obesity. Pediatrics 103, E26.

    Article  CAS  PubMed  Google Scholar 

  • Lunetta M, Di Mauro M, Crimi S, Mughini L (1995). Influence of different cooking processes on the glycaemic response to potatoes in non-insulin dependent diabetic patients. Diab Nutr Metab 8, 49–53.

    Google Scholar 

  • MacIntosh CG, Holt SH, Brand-Miller JC (2003). The degree of fat saturation does not alter glycemic, insulinemic or satiety responses to a starchy staple in healthy men. J Nutr 133, 2577–2580.

    Article  CAS  PubMed  Google Scholar 

  • Owen B, Wolever TM (2003). Effect of fat on glycaemic responses in normal subjects: a dose-response study. Nutr Res 23, 1341–1347.

    Article  CAS  Google Scholar 

  • Pawlak DB, Ebbeling CB, Ludwig DS (2002). Should obese patients be counselled to follow a low-glycaemic index diet? Yes Obes Rev 3, 235–243.

    Article  CAS  PubMed  Google Scholar 

  • Raben A (2002). Should obese patients be counselled to follow a low-glycaemic index diet? No Obes Rev 3, 245–256.

    Article  CAS  PubMed  Google Scholar 

  • Roberts SB (2000). High-glycemic index foods, hunger, and obesity: is there a connection? Nutr Rev 58, 163–169.

    Article  CAS  PubMed  Google Scholar 

  • Roberts SB, McCrory MA, Saltzman E (2002). The influence of dietary composition on energy intake and body weight. J Am Coll Nutr 21, 140S–145S.

    Article  PubMed  Google Scholar 

  • Rolls BJ, Bell EA (1999). Intake of fat and carbohydrate: role of energy density. Eur J Clin Nutr 53 (Suppl 1), S166–S173.

    Article  PubMed  Google Scholar 

  • Rolls BJ, Bell EA, Thorwart ML (1999). Water incorporated into a food but not served with a food decreases energy intake in lean women. Am J Clin Nutr 70, 448–455.

    Article  CAS  PubMed  Google Scholar 

  • Rolls BJ, Bell EA, Waugh BA (2000). Increasing the volume of a food by incorporating air affects satiety in men. Am J Clin Nutr 72, 361–368.

    Article  CAS  PubMed  Google Scholar 

  • Soh NL, Brand-Miller J (1999). The glycaemic index of potatoes: the effect of variety, cooking method and maturity. Eur J Clin Nutr 53, 249–254.

    Article  CAS  PubMed  Google Scholar 

  • Spieth LE, Harnish JD, Lenders CM, Raezer LB, Pereira MA, Hangen SJ et al. (2000). A low-glycemic index diet in the treatment of pediatric obesity. Arch Pediatr Adolesc Med 154, 947–951.

    Article  CAS  PubMed  Google Scholar 

  • Tufvesson F, Skrabanja V, Björck I, Elmståhl HL, Eliasson AC (2001). Digestibility of starch systems containing amylose-glycerol monopalmitin complexes. Lebensm-Wiss Technol 34, 131–139.

    Article  CAS  Google Scholar 

  • van Amelsvoort JM, Weststrate JA (1992). Amylose-amylopectin ratio in a meal affects postprandial variables in male volunteers. Am J Clin Nutr 55, 712–718.

    Article  CAS  PubMed  Google Scholar 

  • Warren JM, Henry CJK, Simonite V (2003). Low glycemic index breakfasts and reduced food intake in preadolescent children. Pediatrics 112, E414–E419.

    Article  PubMed  Google Scholar 

  • Wolever TM, Bolognesi C (1996). Prediction of glucose and insulin responses of normal subjects after consuming mixed meals varying in energy, protein, fat, carbohydrate and glycemic index. J Nutr 126, 2807–2812.

    CAS  PubMed  Google Scholar 

  • Wolever TMS, Katzmanrelle L, Jenkins AL, Vuksan V, Josse RG, Jenkins DJA (1994). Glycemic index of 102 complex carbohydrate foods in patients with diabetes. Nutr Res 14, 651–669.

    Article  Google Scholar 

  • Östman E, Granfeldt Y, Persson L, Björck I (2005). Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Eur J Clin Nutr 59, 983–988.

    Article  PubMed  Google Scholar 

Download references

Acknowledgements

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

Author information

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
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E Östman
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. I Björck
    View author publications

    You can also search for this author in PubMed Google Scholar

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.

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1038/sj.ejcn.1602677

Keywords

This article is cited by

Search

Advanced search

Quick links