The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children

Abstract

Background:The effect of carbohydrate (CHO) foods on blood glucose (BG) is ranked by their glycemic index (GI). Boiled and mashed potatoes (BMPs) are ranked as high GI foods, whereas pasta and rice have moderate GI rankings. The objective of this study was to compare ad libitum consumption of common CHO dishes consumed with meat on meal-time food intake and post-meal satiety, BG, insulin and gut hormones in 11- to 13-year-old normal weight children.Methods:Two randomized crossover studies were conducted. At weekly intervals, children (experiment 1: 12 males (M), 8 females (F); experiment 2: 6M, 6 F) received in random order 1 of 5 CHO side dishes of rice, pasta, BMP, fried French fries (FFF) or baked French fries (BFF) eaten freely together with a fixed amount of lean beef (100 g). In experiment-1, food intake over 30 min and subjective appetite were measured for 120 min. In experiment-2, the same outcomes were measured along with BG, plasma insulin and gut hormones.Results:The results for boys and girls were pooled as sex was not a factor. In both experiments, children consumed 30–40% less calories at meals with BMP (P<0.0001) compared with all other treatments, which were similar. BMP increased satiety, expressed as a change in appetite per kilocalorie, more than all other treatments (P<0.0001). FFF resulted in the lowest (P<0.0001) glucose and insulin at meal end and post-meal and peptide YY (PYY) post-meal. Blood measures were similar among all other treatments.Conclusions:The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI.

Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans

“…The glucose response was highest after the ingestion of rice, followed by potatoes and pasta (all non-significant differences), while the potatoes gave a significantly lower rise in insulin than pasta and rice [ 39 ]. Similar results were seen in children in a newly published study by Akilen et al (2016) [ 40 ]. Overall, these results might indicate that quantities of food act as a stronger predictor for satiety rankings than the hormonal response.…”

Subjective Satiety Following Meals Incorporating Rice, Pasta and Potato

“…When eaten ad libitum, potato, rice and pasta consumed with a pork steak resulted in satiating effects that were not different among the meals despite the total carbohydrate and calorie intake after eating potatoes being significantly less than after eating rice and pasta meals [ 23 ]. In a randomized crossover study involving 11 to 13-year-old children, 30–40% less calories ( p < 0.0001) were consumed after eating ad libitum meals containing boiled and mashed potatoes compared with comparable pasta and rice meals [ 24 ]. These observations may have practical and clinical relevance because the amount of carbohydrate consumed directly impacts postprandial glycaemia.…”

Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato

“…As changes in weight, BMI and WC take place over a relatively long period of time, it would be difficult to design a well-controlled, longer-term intervention examining their effect on these markers, particularly as potatoes are not consumed alone, but within the context of a mixed diet. Instead of measuring weight gain directly, several acute studies have compared the effects of consuming different starchy carbohydrates, including potatoes, on satiety and subsequent energy intake [ 67 , 68 , 69 , 70 , 71 , 72 ]. A variety of methodologies have been implemented, such as matching for carbohydrate or energy content or allowing ad libitum intake; some served the carbohydrate on its own, whereas others served it within the context of a mixed meal.…”

“…Similarly, Akilen et al served ad libitum amounts of potato (either boiled and mashed, oven fries or French fries), boiled pasta or rice with a fixed portion of meatballs to a group of normal-weight children [ 71 ]. Lower weights of oven fries and French fries were consumed compared to pasta, however when energy intake was compared, energy from the boiled mashed potato meal was lower than all other meals.…”