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- Title
Glycemic Response in Healthy Japanese Subjects after Consuming Potatoes and White Rice.
- Authors
Yusuke Wakasugi; Sakurako Hashizume; Ayami Sano; Kazuki Mochizuki; Toshinao Goda; Yoko Ichikawa
- Abstract
Potatoes are rich in carbohydrates and commonly consumed with white rice as a staple diet in Japan. We examined the glycemic response to potatoes consumed with white rice. Following an overnight fast, nine healthy subjects (five women and four men aged 20-24 y) consumed white rice alone and each test food containing potatoes and white rice. Blood glucose concentrations were measured by self-monitoring using a blood glucose-measuring device during the fasting state and 15, 30, 45, 60, 90 and 120 min after consuming each food. Glycemic index (GI) scores, which indicate total glucose rise after 120 minutes, of each test food were expressed as a percentage against incremental areas under the curve of glucose concentrations 120 minutes after white rice consumption. GI scores for sweet potato, Irish potato and taro were 80±28, 78±39 and 72±14 (mean±standard deviation), respectively. GI scores for raw Chinese yam (8±5) were significantly lower than for cooked Chinese yam (80±26). Consumption of sweet potato and Irish potato led to rapid increase in postprandial blood glucose levels from 0 to 45 min. Decreases in postprandial blood glucose levels from 60 to 120 min were more rapid in foods containing potatoes than in those with white rice. These findings provide GI scores of potatoes commonly consumed in Japan. Consumption of potatoes with white rice could have benefits in improving the glycemic response compared with consuming potatoes or white rice alone.
- Subjects
GLYCEMIC index; POTATOES; RICE; BLOOD sugar monitoring; GLUCOSE
- Publication
Journal of Asian Regional Association for Home Economics, 2016, Vol 23, Issue 1, p19
- ISSN
1027-880X
- Publication type
Article