Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans

Sabina Stoffer Hjorth Andersen, Jonas M F Heller, Thea Toft Hansen, Anne Raben

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

16 Citationer (Scopus)
156 Downloads (Pure)

Abstract

High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18⁻40 years; body mass index (BMI) 18⁻27 kg/m²) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.

OriginalsprogEngelsk
Artikelnummer1726
TidsskriftNutrients
Vol/bind10
Udgave nummer11
Antal sider15
ISSN2072-6643
DOI
StatusUdgivet - 2018

Bibliografisk note

CURIS 2018 NEXS 382

Emneord

  • Det Natur- og Biovidenskabelige Fakultet

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