Article Date: 30 Apr 2013 - 0:00 PDT Current ratings for:
Preparation And Service Method Affects Resistant Starch Content Of Potatoes
Research recently presented at the Federation of American Societies for Experimental Biology conference in Boston, MA shows that resistant starch content of potatoes is similar across potato varieties; but can be altered significantly by the cooking and serving methods. Resistant starch is starch that is resistant to enzymatic digestion and, thus, is not absorbed in the small intestine.
Researchers from the USDA Agricultural Research Service (ARS) Grand Forks Human Nutrition Research Center in North Dakota and the University of Minnesota developed a standardized protocol to examine the amount of resistant starch in three different potato varieties (Yukon Gold, Red Norland and Russet Burbank) subjected to two methods of preparation (baking or boiling) and served at three service temperatures (hot, chilled for 6 days and chilled followed by reheating). Results show that the resistant starch content of potatoes varied significantly by method of preparation and service temperature but not variety (p > 0.05). More specifically, regardless of potato variety, the baked potatoes had significantly higher resistant starch at 3.6 grams of starch per 100 grams of food (3.6/100g on average) than boiled potatoes (2.4/100g). Also on average, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g).
Thirty years of research in human models suggests that the consumption of resistant starch may help regulate blood glucose levels and favorably alter bacteria in the colon. Emerging research in animals has linked resistant starch fermentation to satiety.
"This research adds important information to the growing database of resistant starch contents of foods," explained Susan Raatz, lead investigator on the study. "Resistant starch is garnering more interest among the scientific community and consumers. Identifying foods that are high in resistant starch, and preparation methods that can increase the content of resistant starch in a particular food, has valuable practical applications."
Article adapted by Medical News Today from original press release. Click 'references' tab above for source.Visit our nutrition / diet section for the latest news on this subject. This study was funded by the United States Potato Board and the USDA-ARS. For Quick & Healthy potato recipes, videos and nutrition information please visit: http://www.potatogoodness.com/.
US Potato Board Please use one of the following formats to cite this article in your essay, paper or report:
MLA
6 May. 2013.
Please note: If no author information is provided, the source is cited instead.
posted by Matt on 30 Apr 2013 at 10:07 pm
Dave, were you eating the potatoes alone or as part of a mixed macronutrient meal when you tested your blood sugar? Adding proteins, fats, or a combination of the two to the potatoes can alter their glycemic index dramatically. If you ate the boiled potatoes with butter but ate the baked potato with just salt and pepper, the GI of the former would be reduced by lipid digestion.
| post followup | alert a moderator |
posted by Dave Chapman on 30 Apr 2013 at 6:43 pm
As a type 2 diabetic I have made it a practice to note how different foods affect my blood glucose. Informally, I observe that a fluffy baked potato kicks my BG up significantly while the denser, boiled or steamed ones give my BG a smaller boost. This seems contrary to the article.
| post followup | alert a moderator |
'Preparation And Service Method Affects Resistant Starch Content Of Potatoes'
Please note that we publish your name, but we do not publish your email address. It is only used to let you know when your message is published. We do not use it for any other purpose. Please see our privacy policy for more information.
If you write about specific medications or operations, please do not name health care professionals by name.
All opinions are moderated before being included (to stop spam)
Contact Our News Editors
For any corrections of factual information, or to contact the editors please use our feedback form.
Please send any medical news or health news press releases to:
Note: Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a health care professional. For more information, please read our terms and conditions.
No comments:
Post a Comment