Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans
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Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety : A single-blinded, randomised crossover study in humans. / Andersen, Sabina Stoffer Hjorth; Heller, Jonas M F; Hansen, Thea Toft; Raben, Anne.
In: Nutrients, Vol. 10, No. 11, 1726, 2018.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety
T2 - A single-blinded, randomised crossover study in humans
AU - Andersen, Sabina Stoffer Hjorth
AU - Heller, Jonas M F
AU - Hansen, Thea Toft
AU - Raben, Anne
N1 - CURIS 2018 NEXS 382
PY - 2018
Y1 - 2018
N2 - 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.
AB - 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.
KW - Faculty of Science
KW - Appetite
KW - Obesity
KW - Eating behavior
KW - Glycaemic index (GI)
KW - Ad libitum energy intake
KW - Hunger
KW - Fullness
KW - Prospective food consumption
KW - Carisma
KW - Arizona
U2 - 10.3390/nu10111726
DO - 10.3390/nu10111726
M3 - Journal article
C2 - 30423848
VL - 10
JO - Nutrients
JF - Nutrients
SN - 2072-6643
IS - 11
M1 - 1726
ER -
ID: 208918179