Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin
Open accessAbstract
Resistant starch (RS) has been shown to improve postprandial glycemia and insulin sensitivity in adults with metabolic syndrome. RS is found naturally in potatoes, where the amount varies based on cooking method and serving temperature. Thirty females with a mean BMI of 32.8 ± 3.7 kg/m2, fasting glucose of 110.5 mg/dL, and insulin of 10.3 µIU/L, completed this randomized, crossover study. A quantity of 250 g of boiled (low RS) and baked then chilled (high RS) russet potatoes were consumed on two separate occasions. Glycemic (glucose and insulin) and incretin response, subjective satiety, and dietary intake were measured. Results showed that the chilled potato elicited significant reductions at 15 and 30 min in glucose (4.8% and 9.2%), insulin (25.8% and 22.6%), and glucose-dependent insulinotropic peptide (GIP) (41.1% and 37.6%), respectively. The area under the curve for insulin and GIP were significantly lower after the chilled potato, but no differences were seen in glucose, glucagon-like peptide-1, and peptide YY, or overall subjective satiety. A higher carbohydrate and glycemic index but lower fat diet was consumed 48-hours following the chilled potato than the boiled potato. This study demonstrates that consuming chilled potatoes higher in RS can positively impact the glycemic response in females with elevated fasting glucose and insulin.
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Analogous findings have been reported for rice and potatoes: cooling and/or reheating can increase resistant starch and lower postprandial glycemia in controlled studies, although the magnitude varies by food type and experimental design.
“Analogous findings have been reported for rice and potatoes: cooling and/or reheating can increase resistant starch and lower postprandial glycemia in controlled studies, although the magnitude varies by food type and experimental design [24,25,26,27].”
From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [26]
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- Authors
- Patterson, M. A., Fong, J. N., Maiya, M., Kung, S., Sarkissian, A., Nashef, N., & Wang, W.
- Affiliations
- Texas Woman's University (US)
- Corresponding author
- Patterson, Mindy A
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2019-09-03
- Volume
- 11
- Issue
- 9
- Pages
- 2066
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC6769955
- OpenAlex
- W2971888372
- Cited by
- 25
- References
- 37
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 2 · 2023: 5 · 2022: 3 · 2021: 3 · 2020: 2
- FWCI
- 1.52
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Alliance for Potato Research and Education (NCT03310476)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
- Keywords
- resistant starch, boiled potatoes, postprandial blood glucose, insulin response, glucose-dependent insulinotropic polypeptide, incretin response, elevated fasting glucose, insulin resistance, metabolic syndrome, satiety, dietary intake, glycemic index
- MeSH terms
- Adult, Blood Glucose, Cold Temperature, Cooking, Female, Gastric Inhibitory Polypeptide, Humans, Insulin, Solanum tuberosum, Biomarkers, Cross-Over Studies, Postprandial Period, Overweight, Young Adult
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