Glycemic effect of potatoes
2012
Ek, Kai Lin | Brand-Miller, Jennie | Copeland, Les
Potatoes are the world’s third largest food crop and the most extensively consumed root vegetable. They have high starch content and are a major source of dietary carbohydrate in human nutrition. This review article considers potatoes as a food crop, the properties of potato starch, and methods of preparing potatoes domestically for consumption, before considering the effects of potatoes on postprandial glycemia. Potatoes have been classified as a food that causes high postprandial glycemia, which over the long term may increase the risk of obesity and chronic diseases such as type-2 diabetes and cardiovascular disease. Methods for measuring the glycemic effects of potatoes are considered. In vivo methods, such as the glycemic index are discussed and compared with in vitro tests that measure the breakdown of available carbohydrates in potatoes. The potential for developing potato varieties that have more slowly-digestible starch, and hence a lower glycemic effect, is considered.
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