Nova Cafe chef Michal Roth frying potatoes. Photo by Craig
Baxter.
Spud lovers can relax.
University of Otago research suggests the "glycemic index"
(GI) which can put the diet-conscious off potatoes might not
be a good measure to follow.
GI relates to carbohydrates' effects on blood sugar levels.
Low GI carbohydrates such as pasta are touted by food
manufacturers as not producing blood sugar spikes.
Advice based on GI also featured in diet books.
Researcher Dr Bernard Venn, of the Department of Human
Nutrition, said a study of 30 adults found the GI of
carbohydrates changed when eaten with other food in a meal.
In the study, three meals were tested; the meals all
contained chicken, peas, carrots, kumara and gravy, together
with potato or white rice or spaghetti.
The GI for each meal was lower than expected.
It was difficult to predict the GI values in meals and it was
unknown why foods' GI changed in combination.
It was possible the way people chewed affected food GI; foods
were usually tested by themselves for GI and it was possible
this affected how people chewed them, he said.
Dr Venn believed the quantity of food eaten was the key to a
healthy diet.
"I don't think people should be too afraid of putting high-GI
foods into their meals - our work suggests that having a
small amount of potato with a meal isn't going to drive your
blood sugar crazy."
The research has been published in this month's American
Journal of Clinical Nutrition.
Nova Cafe chef Michal Roth said any food could be unhealthy
or healthy depending on the way it was cooked and the quality
of ingredients.
- eileen.goodwin@odt.co.nz
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