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French fries, not pasta, may offer better postprandial glucose response
Normal-weight children who consumed fried french fries along with lean beef had sustained lower insulin and postprandial blood glucose levels vs. their consumption of other carbohydrate side dishes, including pasta and boiled mashed potatoes, according to recent findings.
“We need to give advice on the basis of meal composition and balance but not [stress] one component as good or bad,” G. Harvey Anderson, PhD, executive director of the Center for Child Nutrition and Health at University of Toronto, Ontario, Canada, told Endocrine Today. “Contrary to current understandings of vegetables, potatoes have the best balance of nutrients in relation to their energy content than any other, and certainly more than rice or pasta. This study shows that the application of the glycemic index to declare potatoes as high glycemic and ‘bad’ has misled our dietary advice.”
G. Harvey Anderson
In two randomized crossover studies, Anderson and colleagues analyzed data from normal-weight children aged 11 to 13 years who received, in random order, one of five carbohydrate side dishes once weekly for 5 weeks: rice, pasta, boiled mashed potatoes, fried french fries or baked french fries eaten freely with 100 g lean beef (meatballs). In the first study (12 boys and eight girls), researchers measured food intake for 30 minutes and postmeal satiety at 120 minutes. In the second study (six boys and six girls), researchers measured the same outcomes along with blood glucose, plasma insulin and gut hormones. All children consumed a standardized breakfast 4 hours before study appointments.
Researchers found children consumed 30% to 40% fewer calories at meals with boiled mashed potatoes (P < .0001) than other carbohydrate sides and had increased satiety compared with other options; however, postmeal glucose and insulin were not lower at meal end and 30 to 120 minutes later.
Researchers found that children who consumed fried french fries had a lower peak blood glucose concentration vs. children who consumed baked french fries, boiled mashed potatoes or pasta (P = .0039); lower blood glucose level was sustained during the entire postmeal period (P < .0001). Similar results with fried french fries were observed for insulin concentration; ghrelin concentrations also were reduced more after french fries vs. pasta (P = .0168).
“The most favorable metabolic profile was found after the [fried french fries] meal, as reflected by a larger suppression of ghrelin, an orexigenic appetite-stimulating hormone, and increase in PYY, an anorexogenic hormone, combined with a sustained and lower insulin and postprandial blood glucose,” the researcher wrote.
Plasma glucagon-like peptide-1 concentrations were similar between meals; results did not differ based on sex.
“The results of this study suggest that applying the [glycemic index] of [carbohydrates] to predict their postprandial glycemic effects in a mixed meal can be misleading and may lead to counterproductive dietary guidance,” the researcher wrote. – by Regina Schaffer
For more information:
G. Harvey Anderson, PhD, can be reached at the department of nutritional sciences, faculty of medicine, University of Toronto, 27 King's College Circle, Toronto, ON M5S, Canada; email: gharvey.anderson@gmail.com.
Disclosure: This study was supported by the Alliance for Potato Research and Education. One of the researchers reports serving as a consultant to McCain Foods Canada.
Perspective
Back to TopSpecific food studies are difficult to do. This research was supported by an interested party. That is not necessarily a bad thing, but people do consider this when they look at the conclusions. From a dietitian's perspective, I have never really put much faith in utilizing the GI of various foods. Most people eat foods in combination, not as a single food. Once the GI of various foods are eaten together, the overall GI effect on blood glucose can change significantly. I am sure the researchers wanted to show that potatoes can be eaten by people with diabetes and that different preparation techniques yield different results. The study was small, and I would not cite the study to tout the healthfulness — or lack thereof — of potatoes. I encourage patients to test their blood sugar before and 2 hours after a meal to see what the effects are on their blood glucose levels.