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 …

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 …

This study investigated the effect of different traditional cooking methods on glycemic index
(GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten …

Potato is a food which yields very variable glycemic responses. It makes a major contribution
to total starch intake and the share of processed potato products is growing. The aim of the …

Understanding the effect of cooking on glucose availability will aid in the recommendation
for including sweet potatoes as a regular component in American diets. Heating breaks …

The objective of this review is to discuss the effect of white vegetable consumption on
glycemia, satiety, and food intake. White vegetables is a term used to refer to vegetables that …

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 …

Potatoes are one of the most popular carbohydrate foods in industrialized and some
developing countries. However, contradicting arguments and misconceptions on potatoes …

The blood glucose response to feeding 50-g carbohydrate portions of white and wholemeal
bread and white spaghetti was studied in a group of nine diabetic subjects. Blood glucose …

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