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Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato

Robertson, Tracey M., Alzaabi, Abdulrahman Z., Robertson, M. Denise and Fielding, Barbara A (2018) Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato Nutrients, 10 (11).

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Abstract

Potatoes have been an affordable, staple part of the diet for many hundreds of years. Recently however, there has been a decline in consumption, perhaps influenced by erroneous reports of being an unhealthy food. This review provides an overview of the nutritional value of potatoes and examines the evidence for associations between potato consumption and non-communicable diseases. Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron and contribute a significant amount of fibre to the diet. However, nutrient content is affected by cooking method; boiling causes leaching of water-soluble nutrients, whereas frying can increase the resistant starch content of the cooked potato. Epidemiological studies have reported associations between potato intake and obesity, type 2 diabetes and cardiovascular disease. However, results are contradictory and confounded by lack of detail on cooking methods. Indeed, potatoes have been reported to be more satiating than other starchy carbohydrates, such as pasta and rice, which may aid weight maintenance. Future research should consider cooking methods in the study design in order to reduce confounding factors and further explore the health impact of this food.

Item Type: Article
Divisions : Faculty of Health and Medical Sciences > School of Biosciences and Medicine
Authors :
NameEmailORCID
Robertson, Tracey M.t.m.robertson@surrey.ac.uk
Alzaabi, Abdulrahman Z.a.alzaabi@surrey.ac.uk
Robertson, M. Denise
Fielding, Barbara AB.Fielding@surrey.ac.uk
Date : 14 November 2018
Funders : Biotechnology and Biological Sciences Research Council (BBSRC)
DOI : 10.3390/nu10111764
Copyright Disclaimer : © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Uncontrolled Keywords : Potato; Obesity; Satiety; T2DM; CVD; Nutrition; Resistant starch; Fibre
Depositing User : Clive Harris
Date Deposited : 15 Nov 2018 10:36
Last Modified : 11 Dec 2018 11:24
URI: http://epubs.surrey.ac.uk/id/eprint/849878

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