(The FASEB Journal. 2008;22:lb680)
© 2008 FASEB
Satiety and glycemic index of potatoes in relation to other carbohydrate test meals
Allan Geliebter,
Iching Lee,
Mariane Abdillahi and
James Jones
The NY Obesity Research Center and Columbia University - College of Physicians & Surgeons, New York, NY
ABSTRACT
The potato has been maligned as a high glycemic index (GI) food that may increase appetite and to be avoided while dieting. We therefore investigated the satiety of common carbohydrate-rich side dishes of various GIs. After an overnight fast, 12 healthy normal-wt participants (6m, 6f) aged 22–30 consumed 5 test meals (baked potato, mashed potato, pasta, brown rice, white bread) in randomized order and then an ad libitum lunch meal 2 h later. All test meals contained 240 kcal, 50 g of available carbohydrate, and were similar in protein, fat and fiber. Appetite ratings preceded blood draws at 10 min prior to the test meal and at, 0, 15, 30 60, 90 and 120 min. The white bread was the GI reference. There were no significant differences in "hunger" or "fullness" AUC (area under curve) after the test meals. However, there was a lower "desire to eat" AUC (p = .03) and lower "desire to eat" at 15 min (p < .04) following the potato meals than pasta. At 120 min, "how much food could you eat" was lower for baked potato than brown rice (p = .04). However, total lunch energy intake did not differ and was not correlated with "fullness" AUC (r = –.21). "Fullness" AUC and GI across test meals were also not significantly correlated. Thus, the potato meals produced somewhat greater satiety. However, there were no differences between test meals in ratings of hunger or fullness or in lunch meal intake and no significant relationship between test meal GI and fullness.
