Influence of different processing methods on the glycemic index of potato (Nicola)

Tahvonen, Raija; Hietanen, Rose-Marie; Sihvonen, Jukka; Salminen, Eeva

doi:10.1016/j.jfca.2005.10.008

Cited by 41 publications

(24 citation statements)

References 15 publications

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“…If a corresponding proportional decrease in GI occurred, potato would move from a high GI (>70) category in the freshly cooked state to a low GI (GI < 55) category in the cooked-cooled state, a reduction in GI confirmed in recent studies (Leeman et al, 2005;Tahvonen et al, 2006). Assuming that RDS is a valid indicator of glycemic impact, the cool treatment would lead to a reduced intake of glucose from 13.5 to 8.6 g per 100 g serving (equivalent to about one potato).…”

Section: Effects Of Cooling After Cookingmentioning

confidence: 60%

“…Fernandes et al, 2005), or a single variety has been used (e.g. Tahvonen et al, 2006), while in others the cultivar has not been specified (e.g. .…”

Section: Cultivarmentioning

confidence: 99%

“…When cooked potatoes are subjected to a period of cooling after cooking, the in vitro digestibility of the starch in them decreases , and the glycemic effect that they have is also significantly reduced (Leeman et al, 2005;Tahvonen et al, 2006). The reduction in starch digestibility is apparent as a decrease in RDS accompanied by an increase in both SDS and RS, with the increase in SDS contributing more to the decrease in rapid (RDS) digestibility than RS formation .…”

Section: Effects Of Cooling After Cookingmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional Value of Potatoes

Monro

Mishra

2009

Advances in Potato Chemistry and Technology

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Section: Effects Of Cooling After Cookingmentioning

confidence: 60%

“…Fernandes et al, 2005), or a single variety has been used (e.g. Tahvonen et al, 2006), while in others the cultivar has not been specified (e.g. .…”

Section: Cultivarmentioning

confidence: 99%

Section: Effects Of Cooling After Cookingmentioning

confidence: 99%

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Nutritional Value of Potatoes

Monro

Mishra

2009

Advances in Potato Chemistry and Technology

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“…Thus water in both populations is still more trapped after cooling, freezing and reheating, which can be reflected by the development of resistant starch (Tahvonen, Hietanen, Sihvonen, & Salminen, 2006). However, it should also be noted that the development of the expelled free water population seen in Fig.…”

Section: Reheating After Cold and Frozen Storagementioning

confidence: 89%

Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study

Micklander

Thybo

Berg

2008

LWT - Food Science and Technology

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“…72 Finally, incorporation into a meal with protein and fat will make prediction of the glycemic response highly unreliable. 73 …”

Section: Gi Methodology and Gi Of Mixed Mealsmentioning

confidence: 99%

Low glycemic index diets and body weight

Sloth¹,

Astrup²

2006

Int J Obes

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In their review (low-glycaemic index diets and body weight regulation (2006)), McMillan-Price and Brand-Miller argue that the low glycemic index (GI) diet is a simple and more popular diet that will successfully improve cardiovascular risk factors and reduce body weight. We do not find that there is convincing evidence in the existing literature to suggest that a low GI diet is superior in achieving improvement in cardiovascular health and in reducing body weight in healthy overweight subjects, when compared to official dietary advice recommending a diet high in vegetables, fruit and fiber, and low in sugar and fat. This lack of evidence might partly be due to the lack of long-term, well-powered studies, with well-controlled diets differing only in GI. Data also suggest that subjects' insulin sensitivity might be an important predictor of the effects of a low GI diet, and therefore findings from studies in insulin-resistant and diabetic subjects should not be extrapolated to findings in healthy individuals. We agree with McMillan-Price and Brand-Miller when they state that 'in practice it is difficult to tease out the separate effects of GI, palatability, volume, fiber and other factors that influence satiety responses to realistic meals'. Predicting GI of realistic meals has also proven difficult. We therefore find that future studies should focus on individual food factors, such as the effect of whole grain, including intact grains, fiber, including resistant starch, energy density and preparation methods. This approach would allow for more tightly controlled trials, with less confounding factors, and also lead to simpler dietary advice with assured efficacy.

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Influence of different processing methods on the glycemic index of potato (Nicola)

Cited by 41 publications

References 15 publications

Nutritional Value of Potatoes

Nutritional Value of Potatoes

Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study

Low glycemic index diets and body weight

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