The Glycemic Index and Human Health with an Emphasis on Potatoes
Abstract
:1. Introduction
2. GI Estimation
3. GL Estimation
4. Glycemic Index in Potatoes
5. Factors Affecting the GI Values of Potatoes
5.1. Cooking Method
5.2. Method of Processing
5.3. Resistant Starches
5.4. Cultivation Methods
5.5. Mixed Meals and Food Additivies
5.6. Hormone Levels
5.7. In Vitro vs. In Vivo Measures
6. Potato Consumption Habits of the Next Generation and the Impact of GI on Human Health
7. Developing Low-GI Potatoes
8. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Type of Potato Product and Cooking Method | GI Value | Reference |
---|---|---|
‘Maris Peer’ | 94 | [13] |
‘Maris Piper’ | 85 | [13] |
‘Desiree’ | 77 | [13] |
‘Estima’ | 66 | [13] |
‘Charlotte’ | 66 | [13] |
‘Marfona’ | 56 | [13] |
‘King Edward’ | 75 | [13] |
‘Nicola’ | 59 | [13] |
Russet, baked | 111 | [1] |
Potato, white, boiled (average) | 82 | [1] |
California white potato, roasted | 72.3 ± 8.2 | [12] |
Boiled red potato, hot | 89.4 ± 7.2 | [12] |
Boiled red potato, cold | 56.2 ± 5.3 | [12] |
French fries | 63.6 ± 5.5 | [12] |
Chips/crisps | 56 ± 3 | [14] |
Rice, white, boiled 1 | 66 | [1] |
Rice, brown, boiled 1 | 50 | [1] |
Cultivar | Potato Type | Total Starch (g/100 g) | Resistant Starch 1 (g/100 g Total Starch) | Non-Resistant Starch (g/100 g Total Starch) | |
---|---|---|---|---|---|
RS-Raw | RS-Baked | ||||
Purple Majesty | Specialty | 70.46 (±0.2) | 13.43 (±1.8) | 3.24 (±1.2) | 96.86 (±12) |
Yukon Gold | Yellows | 60.10 (±1.2) | 34.64 (±4.0) | 2.32 (±1.4) | 97.73 (±2.2) |
Rio Grande Russet | Russets | 59.84 (±5.5) | 23.71 (±6.0) | 9.70 (±1.3) | 91.16 (±1.3) |
Rio Colorado | Reds | 63.32 (±1.5) | 17.98 (±3.2) | 3.73 (±3.0) | 96.40 (±1.1) |
Mountain Rose | Specialty | 62.16 (±1.8) | 12.15 (±1.4) | 6.71 (±2.9) | 93.72 (±2.3) |
Lenape | Chip | 63.90 (±2.0) | 14.52 (±1.8) | 6.14 (±1.8) | 94.22 (±2.1) |
CO94035-15RU | Russet | 68.49 (±2.1) | 20.27 (±4.0) | 5.33 (±1.11) | 94.94 (±1.1) |
CO95051-7W | Chip | 71.81 (±1.1) | 32.86 (±5.4) | 5.72 (±2.3) | 94.59 (±2.2) |
AC96052-1RU | Russet | 66.37 (±1.6) | 14.62 (±1.5) | 10.38 (±1.3) | 90.60 (±11) |
CO97226-2R/R | Specialty | 60.48 (±2.8) | 9.81 (±1.1) | 8.77 (±2.8) | 91.93 (±0.9) |
CO97232-1R/Y | Red | 66.00 (±6.0) | 23.78 (±3.2) | 5.49 (±3.2) | 94.80 (±1.1) |
AC97521-1R/Y | Red | 61.02 (±3.2) | 23.76 (±1.2) | 7.07 (±1.9) | 93.39 (±1.8) |
Honey Source | GI | Reference |
---|---|---|
Manuka | 54–59 | [42] |
Citrus | 44.9 ± 15 | [43] |
Thyme | 52.6 ± 20.1 | [43] |
Lime | 55.3 ± 18.4 | [43] |
Chestnut | 55.5 ± 20.2 | [43] |
Pine | 58.8 ± 27 | [43] |
Milk-Vetch | 69 ± 27.3 | [43] |
Yellow Box | 31–39 | [43] |
Stringybark | 40–48 | [32] |
Red Gum | 43–49 | [32] |
Iron Bark | 45–51 | [32] |
Yapunya | 47–57 | [32] |
S.No. | Variety | Type | % Amylose |
---|---|---|---|
1 | Echo Russet | Russet | 39.9 |
2 | Gemstar | Russet | 35.5 |
3 | Russet Burbank | Russet | 42.4 |
4 | Classic Russet | Russet | 44.1 |
5 | Alturas | Russet | 36.7 |
6 | Clearwater Russet | Russet | 36.8 |
7 | Modoc | Red | 41.8 |
8 | Huckleberry Gold | Specialty | 41.4 |
9 | French Fingerling | Specialty | 37.2 |
10 | Waneta | Chip | 41.8 |
11 | Ruby Crescent | Specialty | 35.2 |
12 | Purple Fiesta | Specialty | 35.8 |
13 | Elfe | Specialty | 38.7 |
14 | Rainier Russet | Russet | 30.3 |
15 | Amarosa | Specialty | 41.6 |
16 | Ranger Russet | Russet | 54.2 |
18 | Red Rooster | Red | 46.3 |
19 | Shepody | Russet | 47.0 |
20 | Blushing Belle | Specialty | 46.8 |
22 | Russet Norkotah 296 | Russet | 32.3 |
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Sagili, V.S.; Chakrabarti, P.; Jayanty, S.; Kardile, H.; Sathuvalli, V. The Glycemic Index and Human Health with an Emphasis on Potatoes. Foods 2022, 11, 2302. https://doi.org/10.3390/foods11152302
Sagili VS, Chakrabarti P, Jayanty S, Kardile H, Sathuvalli V. The Glycemic Index and Human Health with an Emphasis on Potatoes. Foods. 2022; 11(15):2302. https://doi.org/10.3390/foods11152302
Chicago/Turabian StyleSagili, Venkata Sai, Priyadarshini Chakrabarti, Sastry Jayanty, Hemant Kardile, and Vidyasagar Sathuvalli. 2022. "The Glycemic Index and Human Health with an Emphasis on Potatoes" Foods 11, no. 15: 2302. https://doi.org/10.3390/foods11152302