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

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

doi:10.3390/nu11092066

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.

Highlights

Innovative dietary modifications of commonly consumed foods are needed to combat the rising epidemic of prediabetes
The inclusion criteria for prediabetic concentrations of fasting glucose and insulin were not a component of the screening procedures, the study results indicated the females had elevated fasting glucose and insulin at baseline
This study examined the impact of resistant starch (RS) from russet potatoes on glucose metabolism, incretin secretion, and dietary intake in females with elevated fasting glucose and insulin

Summary

Introduction

Innovative dietary modifications of commonly consumed foods are needed to combat the rising epidemic of prediabetes. Potatoes are a staple food commodity in many countries and are the third most consumed crop followed by rice and wheat in the United States [1]. Vitamins C and B6, potassium, magnesium, and fiber, while low in fat and sodium, potatoes provide essential nutrients that contribute to the recommended dietary needs of many individuals [2]. Starch is the primary carbohydrate found in potatoes and includes both digestible and nondigestible starch, or resistant starch (RS). Environment, natural selection, variety, storage conditions and duration, cooking method, and serving temperature influence the amount of RS in potatoes [3]. Boiled, baked, or microwaved potatoes contain less RS (mean 2.3 g/100 g) than cooked

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