Joshua H
10-05-2009, 10:51 AM
For those of you who prefer to have white potato as post workout carb source this study gives you insight to how the GR (glycemic response) of 50g worth of carbs from white mashed pototo compares with baked and boiled potato alongside an equal dose of pure glucose in healthy subjects.
Note the study also looks at 3 additional froms of mashed potato by adding HPMC but thats beside the point, you can still take out the sections more important to potato vs glucose and GI response.
Glycemic response of mashed potato containing high-viscocity
hydroxypropylmethylcelluloseHelen J. Lightowler, C. Jeya K. Henry⁎
Functional Food Centre, Oxford Brookes University, Gipsy Lane Oxford OX3 0BP, UK
Received 5 June 2009; revised 22 June 2009; accepted 22 June 2009
Abstract
Potatoes generally have one of the highest glycemic index values of any food. Relatively small
differences in the glycemic response (GR) of regularly consumed starch foods have shown beneficial
effects on health. Lowering the GR of a potato-based meal has potentially wide-reaching health
benefits. High-viscosity hydroxypropylmethylcellulose (HV-HPMC) is a modified cellulose dietary
fiber extensively used in the food industry. We hypothesized that the GR of a high–glycemic index
product such as mashed potato would be lower with the addition of HV-HPMC. In a nonblind,
randomized, repeat-measure, crossover controlled trial, 15 healthy adults consumed portions of
mashed potato with different doses (0%, 1%, 2%, and 4%) of a specially selected and optimized HVHPMC
and a reference food (glucose) on separate occasions. Five subjects were excluded from the
final analysis due to noncompliance with study procedures. Capillary blood glucose was measured in
fasted subjects and at 15, 30, 45, 60, 90, and 120 minutes after starting to eat. For each sample, the
incremental area under the blood glucose response curve was calculated and the GR determined.
There was a significant lowering effect of HV-HPMC on GR (P b .001) of mashed potato. Glycemic
responses for all mashed potato samples with the HV-HPMC were significantly lower than the
standard mashed potato: 1% level (P b .05), 2% level (P b .05), and 4% level (P b .05). However,
there was no significant effect of the HV-HPMC dose on GR. We conclude that addition of select
HV-HPMC to mashed potato blunts GR.
© 2009 Elsevier Inc. All rights reserved.
Note the study also looks at 3 additional froms of mashed potato by adding HPMC but thats beside the point, you can still take out the sections more important to potato vs glucose and GI response.
Glycemic response of mashed potato containing high-viscocity
hydroxypropylmethylcelluloseHelen J. Lightowler, C. Jeya K. Henry⁎
Functional Food Centre, Oxford Brookes University, Gipsy Lane Oxford OX3 0BP, UK
Received 5 June 2009; revised 22 June 2009; accepted 22 June 2009
Abstract
Potatoes generally have one of the highest glycemic index values of any food. Relatively small
differences in the glycemic response (GR) of regularly consumed starch foods have shown beneficial
effects on health. Lowering the GR of a potato-based meal has potentially wide-reaching health
benefits. High-viscosity hydroxypropylmethylcellulose (HV-HPMC) is a modified cellulose dietary
fiber extensively used in the food industry. We hypothesized that the GR of a high–glycemic index
product such as mashed potato would be lower with the addition of HV-HPMC. In a nonblind,
randomized, repeat-measure, crossover controlled trial, 15 healthy adults consumed portions of
mashed potato with different doses (0%, 1%, 2%, and 4%) of a specially selected and optimized HVHPMC
and a reference food (glucose) on separate occasions. Five subjects were excluded from the
final analysis due to noncompliance with study procedures. Capillary blood glucose was measured in
fasted subjects and at 15, 30, 45, 60, 90, and 120 minutes after starting to eat. For each sample, the
incremental area under the blood glucose response curve was calculated and the GR determined.
There was a significant lowering effect of HV-HPMC on GR (P b .001) of mashed potato. Glycemic
responses for all mashed potato samples with the HV-HPMC were significantly lower than the
standard mashed potato: 1% level (P b .05), 2% level (P b .05), and 4% level (P b .05). However,
there was no significant effect of the HV-HPMC dose on GR. We conclude that addition of select
HV-HPMC to mashed potato blunts GR.
© 2009 Elsevier Inc. All rights reserved.