Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
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DOI：
10.1038/sj.ejcn.1602238
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发表时间：
2005-11-01
影响因子：
4.7
通讯作者：
Björck, I
中科院分区：
文献类型：
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作者：
Leeman, M;Östman, E;Björck, I
目的：探讨冷藏和食醋添加对健康受试者血糖和胰岛素反应的影响。研究对象和地点：13名健康受试者，在瑞典隆德大学应用营养学和食品化学实验室进行测试。实验设计和测试餐：包括新鲜煮土豆、煮熟和冷藏土豆(8℃，24 h)、煮熟和冷藏土豆(8℃，24 h)、煮熟和冷藏土豆(8℃，24 h)和添加醋(8 g橄榄油和28 g白醋(6%醋酸)和白面包作为参考的4餐。所有的食物都含有50克可用碳水化合物，并在一夜禁食后随机按顺序提供早餐。在120分钟内每隔一段时间采集毛细血管血样，分析血糖和血清胰岛素水平。结果：冷藏煮熟土豆的抗性淀粉(RS)含量从3.3%显著提高到5.2%(以淀粉为基础)。加入食醋的冷土豆GI/II 96/128比鲜煮土豆GI/II(168/185)分别降低了43%和31%。此外，冷藏本身比新鲜煮熟的土豆降低了28%的II。结论：冷藏煮熟的土豆产生了相当数量的RS。冷藏和添加醋可以降低健康受试者在吃完土豆后的急性血糖和胰岛素血症。结果表明，通常与土豆粉相关的高血糖和高胰岛素特征可以通过使用醋调料和/或供应冷土豆产品来减少。
Objective: To investigate the effects of cold storage and vinegar addition on glycaemic and insulinaemic responses to a potato meal in healthy subjects.Subjects and setting: A total of 13 healthy subjects volunteered for the study, and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden.Experimental design and test meals: The study included four meals; freshly boiled potatoes, boiled and cold stored potatoes (8 degrees C, 24 h), boiled and cold stored potatoes (8 degrees C, 24 h) with addition of vinaigrette sauce ( 8 g olive oil and 28 g white vinegar (6% acetic acid)) and white wheat bread as reference. All meals contained 50 g available carbohydrates and were served as a breakfast in random order after an overnight fast. Capillary blood samples were collected at time intervals during 120 min for analysis of blood glucose and serum insulin. Glycaemic (GI) and insulinaemic indices (II) were calculated from the incremental areas using white bread as reference.Results: Cold storage of boiled potatoes increased resistant starch (RS) content significantly from 3.3 to 5.2% ( starch basis). GI and II of cold potatoes added with vinegar (GI/II 96/128) were significantly reduced by 43 and 31%, respectively, compared with GI/II of freshly boiled potatoes (168/185). Furthermore, cold storage per se lowered II with 28% compared with the corresponding value for freshly boiled potatoes.Conclusion: Cold storage of boiled potatoes generated appreciable amounts of RS. Cold storage and addition of vinegar reduced acute glycaemia and insulinaemia in healthy subjects after a potato meal. The results show that the high glycaemic and insulinaemic features commonly associated with potato meals can be reduced by use of vinegar dressing and/or by serving cold potato products.