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Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans

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Standard

Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety : A single-blinded, randomised crossover study in humans. / Andersen, Sabina Stoffer Hjorth; Heller, Jonas M F; Hansen, Thea Toft; Raben, Anne.

I: Nutrients, Bind 10, Nr. 11, 1726, 2018.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Andersen, SSH, Heller, JMF, Hansen, TT & Raben, A 2018, 'Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans', Nutrients, bind 10, nr. 11, 1726. https://doi.org/10.3390/nu10111726

APA

Andersen, S. S. H., Heller, J. M. F., Hansen, T. T., & Raben, A. (2018). Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans. Nutrients, 10(11), [1726]. https://doi.org/10.3390/nu10111726

Vancouver

Andersen SSH, Heller JMF, Hansen TT, Raben A. Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans. Nutrients. 2018;10(11). 1726. https://doi.org/10.3390/nu10111726

Author

Andersen, Sabina Stoffer Hjorth ; Heller, Jonas M F ; Hansen, Thea Toft ; Raben, Anne. / Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety : A single-blinded, randomised crossover study in humans. I: Nutrients. 2018 ; Bind 10, Nr. 11.

Bibtex

@article{5d964cf3cbf44e798d3487e245311ec6,
title = "Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety: A single-blinded, randomised crossover study in humans",
abstract = "High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18⁻40 years; body mass index (BMI) 18⁻27 kg/m²) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma{\circledR} low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.",
keywords = "Faculty of Science, Appetite, Obesity, Eating behavior, Glycaemic index (GI), Ad libitum energy intake, Hunger, Fullness, Prospective food consumption, Carisma, Arizona",
author = "Andersen, {Sabina Stoffer Hjorth} and Heller, {Jonas M F} and Hansen, {Thea Toft} and Anne Raben",
note = "CURIS 2018 NEXS 382",
year = "2018",
doi = "10.3390/nu10111726",
language = "English",
volume = "10",
journal = "Nutrients",
issn = "2072-6643",
publisher = "M D P I AG",
number = "11",

}

RIS

TY - JOUR

T1 - Comparison of low glycaemic index and high glycaemic index potatoes in relation to satiety

T2 - A single-blinded, randomised crossover study in humans

AU - Andersen, Sabina Stoffer Hjorth

AU - Heller, Jonas M F

AU - Hansen, Thea Toft

AU - Raben, Anne

N1 - CURIS 2018 NEXS 382

PY - 2018

Y1 - 2018

N2 - High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18⁻40 years; body mass index (BMI) 18⁻27 kg/m²) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.

AB - High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18⁻40 years; body mass index (BMI) 18⁻27 kg/m²) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.

KW - Faculty of Science

KW - Appetite

KW - Obesity

KW - Eating behavior

KW - Glycaemic index (GI)

KW - Ad libitum energy intake

KW - Hunger

KW - Fullness

KW - Prospective food consumption

KW - Carisma

KW - Arizona

U2 - 10.3390/nu10111726

DO - 10.3390/nu10111726

M3 - Journal article

C2 - 30423848

VL - 10

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 11

M1 - 1726

ER -

ID: 208918179