ONGOING RESEARCH HIGHLIGHTS POSITIVE QUALITIES OF POTATOES AFTER TESTING ON SUBJECTS WITH TYPE 2 DIABETES
THE plus-points of potatoes are again in the spotlight, with new research highlighting their game-changing qualities within the diet of people battling Type 2 diabetes as well as their role in improved heart health.
The new research, led by Neda Akhavan, Assistant Professor in the Department of Kinesiology and Nutrition Sciences at The University of Nevada’s School of Integrated Health Sciences
In the research, 24 individuals – who had Type 2 diabetes – were fed pre-prepared baked potatoes as a daily snack or side dish.
Participants in the study group were given a pre-prepared baked potato with the skin, portioned to 100g, with a hand-sized 20 grams of carbohydrates to integrate as a daily snack or side dish. A control group consumed an equivalent serving of white rice. Study participants were permitted to add herbs or spices to the potatoes, or up to ½ tbsp of butter, but they were advised not to fry their potato.
The study extended over 12 weeks, which is the minimum duration required to observe changes in glycemic control and cardiometabolic health indicators.
In the results, those who ate the potatoes had a modest decrease in fasting blood glucose levels and their waist circumference and body composition improved while there was a reduction in resting heart rate.
“The results from our study provide evidence that white potatoes can be healthfully incorporated in the diet of individuals with Type 2 diabetes when substituted for other foods with a high glycemic load, such as long-grain white rice,” Neda said.
She added: “Additionally, there were no harmful effects on measured health outcomes, and some cardiometabolic health benefits were shown, which aligned with what we expected to see. Therefore, diabetics should not shy away from potatoes.”
Neda, who recently presented her findings to the Alliance for Potato Research and Education, explained the motivation behind the study.
“I like doing research on food items that are highly stigmatised in the nutrition world,” she said. “Most people associate the potato as something that is mostly fried or has a lot of fat, and we wanted to shine a light on how a potato – when prepared properly – can be both functional and healthy.”
Neda intends to expand the study in the coming months to include a larger and more diverse participant population, and incorporation of potatoes within a Mediterranean dietary pattern. She also plans to explore the role of potato consumption and its effects on dietary patterns and related health benefits.
Source: Medical Express Photo: Maria Orlov
