Effect of Potato consumption as a high glycemic index food on pre-diabetes adult patients

Abstract

Objective: The novel dietary factors glycemic index (GI) and glycemic load (GL) have been associated with some chronic diseases. Studies have showed that high carbohydrate foods such as potato, rice and bread induce high glycemic response [high glycemic index (GI)] and increase postprandial hyperglycemia and hyperinsulinemia. Since potato is low cost and is one of the major sources of carbohydrate intake in Iranian, we investigate the effect of potato consumption on pre-diabetes risk factors such as lipid profiles, obesity and blood pressure in Iranian adults.

Methodology: Six hundred thirty nine (639) participants 35 to 55 year of age were included in the present study. Dietary intake was assessed with three days record and record’s contents were changed to grams. Weight of each boiled potato was considered 70 gram. Biochemical assessments, Systolic and diastolic blood pressures and anthropometric indices were determined according to the standard protocol.

Results: Almost 25% of participant were male and 75% were female. After dividing the participants into four categories (quartiles) according to the amount of potato consumption, TG was significantly different across quartiles with and without adjustment. Distributions of other variables were not significantly different across quartiles. Multiple regression analysis showed positive associations between potato consumption and TG level (p=0.01). No other significant associations were observed between other parameters and potato consumption.

Conclusions: Potato consumption as a high GI and GL food can positively effect on TG level and didn’t have any effect on other risk factors of diabetes. 

doi: http://dx.doi.org/10.12669/pjms.291(Suppl).3545

How to cite this:Iraj B, Heidari-Beni M, Bakhtiari-Broujeni M, Ebneshahidi A, Amini M, Ghiasvand R, et al. Effect of Potato consumption as a high glycemic index food on pre-diabetes adult patients. Pak J Med Sci 2013;29(1)Suppl:412-417.   doi: http://dx.doi.org/10.12669/pjms.291(Suppl).3545

 

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