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Effect of White Potatoes on Subjective Appetite, Food Intake, and Glycemic Response in Healthy Older Adults.
Bellissimo, Nick; Amalraj, Robena; Lee, Jennifer J; Brett, Neil R; Totosy de Zepetnek, Julia O; Proteau, Sarah; Rousseau, Dérick.
Afiliación
  • Bellissimo N; School of Nutrition, Faculty of Community Services, Ryerson University, 350 Victoria Street, Toronto, ON M5B 2K3, Canada.
  • Amalraj R; School of Nutrition, Faculty of Community Services, Ryerson University, 350 Victoria Street, Toronto, ON M5B 2K3, Canada.
  • Lee JJ; School of Nutrition, Faculty of Community Services, Ryerson University, 350 Victoria Street, Toronto, ON M5B 2K3, Canada.
  • Brett NR; School of Nutrition, Faculty of Community Services, Ryerson University, 350 Victoria Street, Toronto, ON M5B 2K3, Canada.
  • Totosy de Zepetnek JO; Faculty of Kinesiology and Health Studies, University of Regina, 3737 Wascana Parkway, Regina, SK S4S 0A2, Canada.
  • Proteau S; School of Nutrition, Faculty of Community Services, Ryerson University, 350 Victoria Street, Toronto, ON M5B 2K3, Canada.
  • Rousseau D; Department of Chemistry and Biology, Faculty of Science, Ryerson University, 350 Victoria Street, Toronto, ON M5B 2K3, Canada.
Nutrients ; 12(9)2020 Aug 27.
Article en En | MEDLINE | ID: mdl-32867083
The objective of this study was to determine the effect of white potato cooking methods on subjective appetite, short-term food intake (FI), and glycemic response in healthy older adults. Using a within-subject, repeated-measures design, 20 participants (age: 70.4 ± 0.6 y) completed, in random order, five treatment conditions: three potato treatments (baked potatoes, mashed potatoes, and French fries), an isocaloric control treatment (white bread), or a fasting condition (meal skipping). Subjective appetite and glycemic response were measured for 120 min using visual analogue scales and capillary blood samples, respectively. Lunch FI was measured with an ad libitum pizza meal at 120 min. Change from baseline subjective appetite (p < 0.001) and lunch FI (p < 0.001) were lower after all test treatments compared with meal skipping (p < 0.001), but did not differ among test treatments. Cumulative FI (test treatment + lunch FI) did not differ among treatment conditions. Blood glucose concentrations were higher after all test treatments compared with meal skipping (p < 0.001), but were not different from each other. In healthy older adults, white potatoes suppressed subjective appetite and lunch FI compared with meal skipping, suggesting white potatoes do not bypass regulatory control mechanisms of FI.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Apetito / Glucemia / Solanum tuberosum / Ingestión de Energía / Evaluación Geriátrica / Culinaria Límite: Aged / Female / Humans / Male Idioma: En Revista: Nutrients Año: 2020 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Apetito / Glucemia / Solanum tuberosum / Ingestión de Energía / Evaluación Geriátrica / Culinaria Límite: Aged / Female / Humans / Male Idioma: En Revista: Nutrients Año: 2020 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Suiza