Table 2.
Summary of selected glycemic index and blood glucose responses by potato variety and preparation1
| Preparation method | Variety/type of potato (Reference) | Glycemic index2 | Blood glucose response3 | Participants |
| Baked | mmol · min/L | n | ||
| — | Irish potato (100) | 83 ± 20 | — | 10 (5 F, 5 M) |
| With skin | Old white potato (101) | 69 ± 32 | — | 42 (33 F, 9 M) |
| With out skin | Old white potato (101) | 98 ± 52 | — | 42 (33 F, 9 M) |
| Served hot | Pontiac (102) | 93 ± 35 | — | 10 (8 F, 2 M) |
| Boiled | ||||
| Served hot | Asterix (57) | 79 ± 374 | 160 ± 67 | 14 (8 F, 6 M) |
| Served hot | Charlotte (13) | 66 ± 21 | 134 ± 124 | 17 (14 F, 3 M) |
| — | Charlotte (101) | 81 ± 71 | — | 42 (33 F, 9 M) |
| Served hot | Desiree (13) | 77 ± 70 | 133 ± 74 | 17 (14 F, 3 M) |
| Served hot | Desiree (102) | 101 ± 47 | — | 10 (8 F, 2 M) |
| Served hot | Estima (13) | 66 ± 21 | 143 ± 54 | 17 (14 F, 3 M) |
| — | Irish potato (100) | 59 ± 13 | — | 10 (5 F, 5 M) |
| Served hot | King Edward (13) | 75 ± 41 | 166 ± 41 | 17 (14 F, 3 M) |
| Served hot | Marfona (13) | 56 ± 12 | 93 ± 87 | 17 (14 F, 3 M) |
| Served hot | Maris Peer (13) | 94 ± 66 | 182 ± 136 | 17 (14 F, 3 M) |
| Served hot | Maris Piper (13) | 85 ± 16 | 167 ± 70 | 17 (14 F, 3 M) |
| Served hot | Nicola (13) | 59 ± 29 | 130 ± 41 | 17 (14 F, 3 M) |
| — | Old white potato (101) | 96 ± 65 | — | 42 (33 F, 9 M) |
| Served hot | Pontiac (102) | 88 ± 28 | — | 10 (8 F, 2 M) |
| Served hot | Red potato (48) | 89 ± 24 | 208 ± 69 | 12 (1 F, 11 M) |
| Served hot | Sava (47) | 120 ± 794 | 150 ± 72 | 13 (10 F, 3 M) |
| Served hot | Sebago (102) | 87 ± 22 | — | 10 (8 F, 2 M) |
| Stored and served cold | Red potato (48) | 56 ± 17 | 135 ± 62 | 12 (1 F, 11 M) |
| Stored and served cold | Sava (47) | 89 ± 434 | 119 ± 61 | 13 (10 F, 3 M) |
| — | New potato (101) | 80 ± 97 | — | 42 (33 F, 9 M) |
| Served hot | New potato (102) | 78 ± 38 | — | 10 (8 F, 2 M) |
| Mashed | ||||
| Served hot | Pontiac (102) | 91 ± 28 | — | 10 (8 F, 2 M) |
| — | Desiree (101) | 102 ± 84 | — | 42 (33 F, 9 M) |
| — | Unspecified (46) | 73 ± 9 | — | 10–12 |
| Microwaved | ||||
| Served hot | Pontiac (102) | 79 ± 28 | — | 10 (8 F, 2 M) |
| Served hot | Prince Edward Island (48) | 73 ± 17 | 178 ± 73 | 12 (1 F, 11 M) |
| Served hot | Russet Norkotah (48) | 77 ± 31 | 178 ± 87 | 12 (1 F, 11 M) |
| Canned and served hot | New potato (102) | 65 ± 28 | — | 10 (8 F, 2 M) |
| Baked french fries | ||||
| Served hot | Unspecified (57) | 55 ± 15 | 116 ± 56 | 14 (8 F, 6 M) |
| Served hot | Unspecified (48) | 64 ± 21 | 155 ± 66 | 12 (1 F, 11 M) |
| Instant mashed potato | ||||
| Served hot | Unspecified (48) | 88 ± 28 | 206 ± 80 | 12 (1 F, 11 M) |
| Served hot | Unspecified (101) | 95 ± 104 | — | 42 (33 F, 9 M) |
| Potato crisp | ||||
| Oil-fried | Unspecified (46) | 60 ± 7 | — | 10–12 |
| Plain and salted | Unspecified (12) | 57 | — | 6 |
| Roasted | California white (48) | 72 ± 28 | 165 ± 69 | 12 (1 F, 11 M) |
| Fried | Irish potato (100) | 70 ± 19 | — | 10 (5 F, 5 M) |
| Cooked | Unspecified (46) | 66 ± 4 | — | 10–12 |
| Steamed | Unspecified (46) | 62 ± 6 | — | 10–12 |
| Potato noodle | Unspecified (46) | 14 ± 2 | — | 10–12 |
1
Dashes indicate unmeasured or unreported values, although a graphic representation may be available. Values are based on test meals containing 50 g of available carbohydrate and tested on healthy participants. F, female; M, male.
2
Values are based on a glucose reference and represent mean ± SD; any reported SEM values were converted to SD values for consistency. Classification of the glycemic index (48): low, <55; intermediate, 55–69; high, 70–100.
3
Based on incremental AUC.
4
Divided by 1.4 to convert the values from a white bread reference index to glucose reference (99).