Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin

Abstract

Resistant starch (RS) has been shown to improve postprandial glycemia and insulin sensitivity in adults with metabolic syndrome. RS is found naturally in potatoes, where the amount varies based on cooking method and serving temperature. Thirty females with a mean BMI of 32.8 ± 3.7 kg/m2, fasting glucose of 110.5 mg/dL, and insulin of 10.3 µIU/L, completed this randomized, crossover study. A quantity of 250 g of boiled (low RS) and baked then chilled (high RS) russet potatoes were consumed on two separate occasions. Glycemic (glucose and insulin) and incretin response, subjective satiety, and dietary intake were measured. Results showed that the chilled potato elicited significant reductions at 15 and 30 min in glucose (4.8% and 9.2%), insulin (25.8% and 22.6%), and glucose-dependent insulinotropic peptide (GIP) (41.1% and 37.6%), respectively. The area under the curve for insulin and GIP were significantly lower after the chilled potato, but no differences were seen in glucose, glucagon-like peptide-1, and peptide YY, or overall subjective satiety. A higher carbohydrate and glycemic index but lower fat diet was consumed 48-hours following the chilled potato than the boiled potato. This study demonstrates that consuming chilled potatoes higher in RS can positively impact the glycemic response in females with elevated fasting glucose and insulin.

Effects of potato resistant starch intake on insulin sensitivity, related metabolic markers and appetite ratings in men and women at risk for type 2 diabetes: a pilot cross‐over randomised controlled trial

“…Patterson et al . ( 21 ) recently found lower early postprandial (15–30 min) glucose and insulin levels in women with elevated fasting glucose and insulin after consuming approximately 10–11 g of RS from cooked and cooled Russet potatoes compared to boiled, non‐chilled potatoes. Gower et al .…”

“…Alternatively, our group has previously shown that consumption of a breakfast scone containing 16.5 g of type 4 RS significantly reduced hunger and desire to eat compared to a control scone, even though the control scone contained higher levels of available CHO and energy ( 22 ) . Both of these studies ( 21,22 ) measured appetite immediately after consuming RS, whereas the present study measured appetite >12 h after consuming RS and following a low‐fibre, low‐RS meal. Additional investigation is needed to further assess the effects of RS consumption on appetite, both acutely and at subsequent meals.…”

“…( 39 ) showed that increasing FFA concentrations via infusion of a lipid emulsion decreased insulin sensitivity in men, but not women, suggesting that women may be less sensitive to changes in FFA. Some studies have shown improvements in insulin sensitivity and glycaemia in individuals with insulin resistance or impaired glucose tolerance at baseline ( 18,21 ) . Patterson et al .…”

“…A previous study conducted by our lab measured insulin sensitivity after 4 weeks of supplemental RS type 2 ( 19 ) , although several of the metabolic effects of RS intake can be measured after a short period of consumption ( 6,20‐22 ) and, for this reason, a 24‐h intervention was selected for the present pilot study. Robertson et al .…”

“…Most studies evaluating RS and insulin sensitivity have administered RS type 2 ingredients at high levels of intake (28 g day À1 to 60 g day À1 ) (4)(5)(6)(18)(19)(20) and/or for longer durations (4,5,18,19) . To our knowledge, only one recent study has evaluated potato RS type 3 at a lower level of intake (10-11 g) for a short time period (<24 h) and assessed glucose and insulin response, but not measure insulin sensitivity (21) . This pilot study was designed to assess effects of short-term consumption of an achievable level of RS intake from a commonly consumed food on insulin sensitivity and other aspects of carbohydrate metabolism.…”