Table 5.

Glycemic index and blood glucose response (incremental AUC) of potato-based mixed meals ¹

Variety/type of potato (Reference)	Preparation method	Glycemic index2	Blood glucose incremental AUC	Participants
			mmol·min/L	n
Asterix (57)	Boiled, served hot	79 ± 373	160 ± 67	14 (8 F, 6 M)
	Served hot with 15.4 g of sunflower oil	94 ± 373	194 ± 79
Estima (60)	Microwaved then oven baked, served hot	93 ± 51	—	40 (29 F, 11 M)
	With 62 g of canned tuna	76 ± 44	—
	With 62 g of cheddar cheese	39 ± 32	—
	With 63 g of chilli con carne	75 ± 44	—
	With 89 g of baked beans	62 ± 38	—
Unspecified (61)	Mashed potato	108 ± 48	197 ± 97	12 (9 F, 3 M)
	With 30 g of oil and 40 g of cucumber	71 ± 35	136 ± 76
	With 108 g of chicken breast and 40 g of cucumber	64 ± 35	113 ± 55
	With 120 g of salad4	108 ± 42	189 ± 76
	With 30 g of oil, 108 g of chicken breast and 120 g of salad1	54 ± 24	96 ± 45
	With 30 g of oil, 108 g of chicken breast, 120 g of salad, 6 g of margarine and 30 g of rye bread4	65 ± 38	105 ± 59
Sava (47)	Boiled, stored cold for 24 h, served cold	89 ± 433	119 ± 61	13 (10 F, 3M)
	With 28 g of white vinegar and 8 g of olive oil	69 ± 403	89 ± 54

¹Dashes 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.

²Values based on a glucose reference and are 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.

³Divided by 1.4 to convert the values from a white bread reference index to glucose reference (99).

⁴Meal provides ∼54 g of carbohydrate instead of 50 g, and 272 g of mashed potato were used instead of the 362 g used for other meals.