Abstract
Background:The effect of carbohydrate (CHO) foods on blood glucose (BG) is ranked by their glycemic index (GI). Boiled and mashed potatoes (BMPs) are ranked as high GI foods, whereas pasta and rice have moderate GI rankings. The objective of this study was to compare ad libitum consumption of common CHO dishes consumed with meat on meal-time food intake and post-meal satiety, BG, insulin and gut hormones in 11- to 13-year-old normal weight children.Methods:Two randomized crossover studies were conducted. At weekly intervals, children (experiment 1: 12 males (M), 8 females (F); experiment 2: 6M, 6 F) received in random order 1 of 5 CHO side dishes of rice, pasta, BMP, fried French fries (FFF) or baked French fries (BFF) eaten freely together with a fixed amount of lean beef (100 g). In experiment-1, food intake over 30 min and subjective appetite were measured for 120 min. In experiment-2, the same outcomes were measured along with BG, plasma insulin and gut hormones.Results:The results for boys and girls were pooled as sex was not a factor. In both experiments, children consumed 30–40% less calories at meals with BMP (P<0.0001) compared with all other treatments, which were similar. BMP increased satiety, expressed as a change in appetite per kilocalorie, more than all other treatments (P<0.0001). FFF resulted in the lowest (P<0.0001) glucose and insulin at meal end and post-meal and peptide YY (PYY) post-meal. Blood measures were similar among all other treatments.Conclusions:The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI.
Highlights
Over the past 40 years, the consumption of potatoes has decreased by 41%,1 which may be a consequence of movements aimed at decreasing serving sizes or the removal of French fries from school cafeterias and other quick service restaurant meals for children.[2,3] This may be due, in part, to the increasing evidence in the literature where observational studies show potato consumption may lead to increased risk of obesity.[4]
Boiled mashed potato co-ingested with meat resulted in ~ 40% lower energy intake, with similar postprandial glucose, insulin, GLP1 and ghrelin compared with baked French fries (BFF), pasta and rice
fried French fries (FFF) resulted in lower post-meal glucose compared with all other treatments and lower insulin than BFF, but similar food intake and post-meal satiety to pasta, rice and BFF
Summary
Over the past 40 years, the consumption of potatoes has decreased by 41%,1 which may be a consequence of movements aimed at decreasing serving sizes or the removal of French fries from school cafeterias and other quick service restaurant meals for children.[2,3] This may be due, in part, to the increasing evidence in the literature where observational studies show potato consumption may lead to increased risk of obesity.[4] it has led to an increased demand for general dietary advice to replace potatoes with rice and pasta, which may or may not be of lower glycemic index (GI) These carbohydrates (CHOs) are rarely eaten alone on a daily basis,[5] but are commonly consumed in a meal with other foods that lower the GI of the meal when compared with CHO sides eaten alone.[6] For example, the GI of potatoes was significantly reduced from 93 to 39 when boiled Estima potatoes were served with 62 g of cheddar cheese and from 108 to 54 when mashed potatoes were served with oil, chicken breast and salad in amounts that represent a meal.[5,6]. CONCLUSIONS: The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI
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