Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin

Patterson, Mindy A; Fong, Joy Nolte; Maiya, Madhura; Kung, Stephanie; Sarkissian, Araz; Nashef, Nezar; Wang, Wanyi

doi:10.3390/nu11092066

Submit to this Journal Review for this Journal Edit a Special Issue

Article Menu

...

Open AccessArticle

Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin

^1,*,

^1,2,

¹,

¹,

¹ and

Department of Nutrition and Food Services, Texas Woman’s University, 6700 Fannin Street, Houston, TX 77030, USA

Office of Research and Sponsored Programs, Texas Woman’s University, 6700 Fannin Street, Houston, TX 77030, USA

Center for Design and Research, Texas Woman’s University, 6700 Fannin Street, Houston, TX 77030, USA

Author to whom correspondence should be addressed.

Nutrients 2019, 11(9), 2066; https://doi.org/10.3390/nu11092066

Received: 11 August 2019 / Revised: 29 August 2019 / Accepted: 30 August 2019 / Published: 3 September 2019

View Full-Text Download PDF

Browse Figures

Citation Export

Abstract

Resistant starch (RS) has been shown to improve postprandial glycemia and insulin sensitivity in adults with metabolic syndrome. RS is found naturally in potatoes, where the amount varies based on cooking method and serving temperature. Thirty females with a mean BMI of 32.8 ± 3.7 kg/m², fasting glucose of 110.5 mg/dL, and insulin of 10.3 µIU/L, completed this randomized, crossover study. A quantity of 250 g of boiled (low RS) and baked then chilled (high RS) russet potatoes were consumed on two separate occasions. Glycemic (glucose and insulin) and incretin response, subjective satiety, and dietary intake were measured. Results showed that the chilled potato elicited significant reductions at 15 and 30 min in glucose (4.8% and 9.2%), insulin (25.8% and 22.6%), and glucose-dependent insulinotropic peptide (GIP) (41.1% and 37.6%), respectively. The area under the curve for insulin and GIP were significantly lower after the chilled potato, but no differences were seen in glucose, glucagon-like peptide-1, and peptide YY, or overall subjective satiety. A higher carbohydrate and glycemic index but lower fat diet was consumed 48-hours following the chilled potato than the boiled potato. This study demonstrates that consuming chilled potatoes higher in RS can positively impact the glycemic response in females with elevated fasting glucose and insulin. View Full-Text

Keywords: glucose homeostasis; resistant starch; incretins; subjective satiety; dietary intake

▼ Show Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Supplementary Material

Supplementary File 1:
PDF-Document (PDF, 212 KiB)

Share and Cite

MDPI and ACS Style

Patterson, M.A.; Fong, J.N.; Maiya, M.; Kung, S.; Sarkissian, A.; Nashef, N.; Wang, W. Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin. Nutrients 2019, 11, 2066. https://doi.org/10.3390/nu11092066

AMA Style

Patterson MA, Fong JN, Maiya M, Kung S, Sarkissian A, Nashef N, Wang W. Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin. Nutrients. 2019; 11(9):2066. https://doi.org/10.3390/nu11092066

Chicago/Turabian Style

Patterson, Mindy A., Joy N. Fong, Madhura Maiya, Stephanie Kung, Araz Sarkissian, Nezar Nashef, and Wanyi Wang. 2019. "Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin" Nutrients 11, no. 9: 2066. https://doi.org/10.3390/nu11092066

Find Other Styles

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Abstract views Pdf views Html views

Article Menu

Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin

Abstract

Supplementary Material

Share and Cite

Article Metrics

Article Access Statistics

Article Access Map by Country/Region

Further Information

Guidelines

MDPI Initiatives

Follow MDPI