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

Department of Nutritional Sciences, University of Surrey, Guildford, GU2 7WG, UK
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Nutrients 2018, 10(11), 1764; https://doi.org/10.3390/nu10111764
Received: 4 October 2018 / Revised: 26 October 2018 / Accepted: 6 November 2018 / Published: 14 November 2018
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Abstract

Potatoes have been an affordable, staple part of the diet for many hundreds of years. Recently however, there has been a decline in consumption, perhaps influenced by erroneous reports of being an unhealthy food. This review provides an overview of the nutritional value of potatoes and examines the evidence for associations between potato consumption and non-communicable diseases. Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron and contribute a significant amount of fibre to the diet. However, nutrient content is affected by cooking method; boiling causes leaching of water-soluble nutrients, whereas frying can increase the resistant starch content of the cooked potato. Epidemiological studies have reported associations between potato intake and obesity, type 2 diabetes and cardiovascular disease. However, results are contradictory and confounded by lack of detail on cooking methods. Indeed, potatoes have been reported to be more satiating than other starchy carbohydrates, such as pasta and rice, which may aid weight maintenance. Future research should consider cooking methods in the study design in order to reduce confounding factors and further explore the health impact of this food. View Full-Text
Keywords: potato; obesity; satiety; T2DM; CVD; nutrition; resistant starch; fibre potato; obesity; satiety; T2DM; CVD; nutrition; resistant starch; fibre
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Robertson, T.M.; Alzaabi, A.Z.; Robertson, M.D.; Fielding, B.A. Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato. Nutrients 2018, 10, 1764.

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