High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote
overweight and obesity. Generally, potatoes have a high GI, but they also provide many …

Objective: The aim of this study was to determine the impact of variety, cooking method and
maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively …

Conclusions In conclusion, many Europeans appear to prefer potato varieties characterised
by a lower GI than that of varieties in the USA. The fact that fried, baked, mashed, roasted or …

Objective: To investigate glycaemic and satiating properties of potato products in healthy
subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively …

Diabetes and obesity are associated with the excessive intake of high-glycemic index (GI)
carbohydrates, increased glycemic load (GL) foods, and inactive lifestyles. Carbohydrate …

Potatoes, especially mashed potatoes, are known to result in high glycaemic and
insulinaemic responses. However, in most meals, potatoes are accompanied by other foods …

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 …

Objective: A variety of potato dishes are regularly consumed worldwide, but the satiety value
of these foods is not well established. The primary objective of this study was to compare the …

Publisher Summary This chapter reviews the relationship between potato consumption and
blood glucose responses, and explores causes and variations in the glycemic impact of …

OBJECTIVE: To determine the effect of variety and cooking method on glycemic response
and glycemic index of common North American potatoes. DESIGN: Study 1: subjects …