Hostname: page-component-cd9895bd7-hc48f Total loading time: 0 Render date: 2024-12-23T23:28:21.943Z Has data issue: false hasContentIssue false
  • English
  • Français

Glycaemic index values for commercially available potatoes in Great Britain

Published online by Cambridge University Press:  08 March 2007

C. Jeya K. Henry ,
Helen J. Lightowler ,
Caroline M. Strik  and
Michael Storey
C. Jeya K. Henry*
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Helen J. Lightowler
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Caroline M. Strik
Affiliation:
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Michael Storey
Affiliation:
British Potato Council, 4300 Nash Court, John Smith Drive, Oxford Business Park South, Oxford OX4 2RT, UK
*
*Corresponding author: Professor C. J. K. Henry, fax +44 (0)1865 483242, email jhenry@brookes.ac.uk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fouteen females), mean age 32 (sd 13) years and mean BMI 22·3 (sd 3·6) kg/m2, were recruited to the study. Subjects were served portions of eight potato varieties and a standard food (glucose), on separate occasions, each containing 50 g carbohydrate. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. For each potato variety, the glycaemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. The eight potato varieties exhibited a wide range in GI values from 56 to 94. A trend was seen whereby potatoes with waxy textures produced medium GI values, whilst floury potatoes had high GI values. Considering the widespread consumption of potatoes in Great Britain (933–1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population.

Keywords

Glycaemic indexPotato varietyGreat BritainGlycaemic load
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 6 , December 2005 , pp. 917 - 921
Copyright
Copyright © The Nutrition Society 2005

References

Augustin, LS, Franceschi, S, Jenkins, DJA, Kendall, CWC & La Vecchia, C (2002) Glycemic index in chronic disease: a review. Eur J Clin Nutr 56, 1049–1071.CrossRefGoogle ScholarPubMed
Bjorck, I, Granfeldt, Y, Liljeberg, H, Tovar, J & Asp, NG (1994) Food properties affecting the digestion and absorption of carbohydrates. Am J Clin Nutr 59, S699–S705.CrossRefGoogle ScholarPubMed
Bland, JM & Altman, DG (1986) Statistical methods for assessing agreement between two methods of clinical measurement. Lancet I, 307–310.CrossRefGoogle Scholar
Brand, JC, Colagiuri, S, Crossman, S, Allen, A, Roberts, DCK & Truswell, AS (1991) Low-glycemic index foods improve long-term glycemic control in NIDDM. Diabetes Care 14, 95–101.CrossRefGoogle ScholarPubMed
Brand-Miller, J, Foster-Powell, K & Colagiuri, S (2003) The New Glucose Revolution. New York: Marlowe and Company.Google Scholar
Englyst, HN & Cummings, JH (1987) Digestion of polysaccharides of potato in the small intestine of man. Am J Clin Nutr 45, 423–431.CrossRefGoogle ScholarPubMed
Food and Agriculture Organization/World Health Organization (1998) Carbohydrates in Human Nutrition. Report of a Joint FAO/WHO Expert Consultation. Rome: FAO.Google Scholar
Fernandes, G, Velangi, A & Wolever, TMS (2005) Glycemic index of potatoes commonly consumed in North America. J Am Diet Assoc 105, 557–562.CrossRefGoogle ScholarPubMed
Foster-Powell, K, Holt, SHA & Brand-Miller, JC (2002) International table of glycemic index and glycaemic load values: 2002. Am J Clin Nutr 76, 5–56.CrossRefGoogle ScholarPubMed
Frost, G, Leeds, AA, Dore, CJ, Madeiros, S, Brading, S & Dornhorst, A (1999) Glycaemic index as a determinant of serum HDL-cholesterol concentration. Lancet 353, 1045–1048.CrossRefGoogle ScholarPubMed
Frost, G, Leeds, A, Trew, G, Margara, R & Dornhorst, A (1998) Insulin sensitivity in women at risk of coronary heart disease and the effect of a low glycemic diet. Metabolism 47, 1245–1251.CrossRefGoogle ScholarPubMed
Frost, G, Wilding, J & Beecham, J (1994) Dietary advice based on the glycaemic index improves dietary profile and metabolic control in Type 2 diabetic patients. Diabet Med 11, 397–401.CrossRefGoogle ScholarPubMed
Gilbertson, HR, Brand-Miller, JC, Thorburn, AW, Evans, S, Chondros, P & Werther, GA (2001) The effect of flexible low glycemic index dietary advice versus measured carbohydrate exchange diets on glycemic control in children with type 1 diabetes. Diabetes Care 24, 1137–1143.CrossRefGoogle ScholarPubMed
Holt, SHA, Miller, JCB, Petocz, P & Farmakalidis, E (1995) A satiety index of common foods. Eur J Clin Nutr 49, 675–690.Google ScholarPubMed
Jenkins, DJA, Wolever, TMS, Collier, GR, Ocana, A, Rao, AV, Buckley, G, Lam, Y, Mayer, A & Thompson, LU (1987 b) Metabolic effects of a low glycemic index diet. Am J Clin Nutr 46, 968–975.CrossRefGoogle ScholarPubMed
Jenkins, DJA, Wolever, TMS, Kalmusky, J, et al. (1987 a) Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods. Am J Clin Nutr 46, 66–71.CrossRefGoogle ScholarPubMed
Jenkins, DJA, Wolever, TMS, Taylor, RH, Barker, H, Fielden, H, Baldwin, JM, Bowling, AC, Newman, HC, Jenkins, AL & Goff, DV (1981) Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 34, 362–366.CrossRefGoogle Scholar
Meyer, KA, Kushi, LH, Jacobs, DR, Slavin, J, Sellers, TA & Folsom, AR (2000) Carbohydrates, dietary fiber, and incident type 2 diabetes in older women. Am J Clin Nutr 71, 921–930.CrossRefGoogle ScholarPubMed
National Statistics (2004) Family Food. A Report on the 2002–03 Expenditure and Food Survey. London: TSO.Google Scholar
NIAB (2004) Pocket Guide to Varieties of Potato. Cambridge: NIAB.Google Scholar
Salmeron, J, Ascherio, A, Rimm, EB, Colditz, GA, Spiegelman, D, Jenkins, DJ, Stampfer, MJ, Wing, AL & Willett, WC (1997 a) Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care 20, 545–550.CrossRefGoogle ScholarPubMed
Salmeron, J, Manson, JE, Stampfer, MJ, Colditz, GA, Wing, AL & Willett, WC (1997 b) Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. JAMA 277, 472–477.CrossRefGoogle ScholarPubMed
Soh, NL & Brand-Miller, J (1999) The glycaemic index of potatoes: the effect of variety, cooking method and maturity. Eur J Clin Nutr 53, 249–254.CrossRefGoogle ScholarPubMed
Storey, RMJ & Davies, HV (1992) Tuber quality. In The Potato Crop. The Scientific Basis for Improvement, pp. 507–569 [Harris, PM, editor]. London: Chapman and Hall.CrossRefGoogle Scholar
Thomas, DE, Brotherhood, JR & Brand, JC (1991) Carbohydrate feeding before exercise: effect of glycemic index. Int J Sports Med 12, 180–186.CrossRefGoogle ScholarPubMed
Van Amelsvoort, JM & Westrate, JA (1992) Amylose–amylopectin ratio in a meal affects postprandial variables in males volunteers. Am J Clin Nutr 55, 712–718.CrossRefGoogle Scholar
Warren, JM, Henry, CJK & Simonite, P (2003) Low glycemic index breakfasts and reduced food intake in preadolescent children. Pediatrics 112, e414–e419.CrossRefGoogle ScholarPubMed
Wolever, TMS (1990) The glycemic index. World Rev Nutr Diet 62, 120–185.CrossRefGoogle ScholarPubMed
Wolever, TMS (2003) Carbohydrate and the regulation of blood glucose and metabolism. Nutr Rev 61, S40–S48.CrossRefGoogle ScholarPubMed
Wolever, TMS, Jenkins, DJA, Jenkins, AL & Josse, RG (1991) The glycemic index: methodology and clinical implications. Am J Clin Nutr 54, 846–854.CrossRefGoogle ScholarPubMed
Wolever, TMS, Jenkins, DJA, Vuksan, V, Jenkins, AL, Buckley, GC, Wong, GS & Josse, RG (1992) Beneficial effect of a low glycemic index diet in Type 2 diabetes. Diabet Med 9, 451–458.CrossRefGoogle ScholarPubMed