Table 3.

Acute studies examining the effects of potato consumption on satiety measures and energy intake.

Reference	Participants	Study Type	Test Meals	Measures	Results
Holt et al., 1996 [67]	n = 11–13 per group BMI 22.7 ± 0.4 22.1 ± 2.9 years	Crossover	1000 kJ portions of 38 test foods split into food groups, carbohydrate-rich group included. Along with 220 mL water. White bread as reference food.	Seven-point scale for satiety ratings	Boiled potatoes had the highest satiety score of all foods. An inverse association between satiety score and subsequent ad libitum energy intake was observed.
Erdmann et al., 2007 [68]	11 M BMI 23.5 ± 0.5 24.4 ± 0.3 years	Crossover	150 g lean pork steak, served with ad libitum amount of boiled white pasta, boiled white rice or boiled white potatoes, all in tomato sauce. Participants asked to consume foods until comfortably satiated. Ad libitum sandwich meal provided 4 h later.	VAS scores for hunger and satiety every 15 min	Comparable amounts of potato, pasta and rice consumed at first meal (353–372 g), but energy intake significantly lower for potato meal (2177 kJ) than rice (2829 kJ) and pasta (3174 kJ). Greater satiety and less hunger following pasta and rice meals during hour 4. No difference in energy consumption at second ad libitum meal (+4 h) No differences in satiety and hunger following second meal.
Leeman et al., 2008 [69] Study 1	9 M, 4 F BMI 21.8 ± 3.1 19–27 years	Crossover	Isoenergetic 1000 kJ portions of boiled potatoes, French fries or instant mashed potatoes (reconstituted with 200 or 330 g water), providing 32.5–50.3 g available CHO, all served with 250 water or milk/water mix and 150 mL tea/coffee.	Nine-point scale (painfully hungry–full to nausea)	French fries produced a lower satiety AUC than boiled potatoes over 4 h and lower satiety AUC than the small portion of mashed potato over 0–70 min.
Leeman et al., 2008 [69] Study 2	6 M, 8 F BMI 21.9 ± 2.0 20–28 years	Crossover	50 g available CHO portions of French fries and boiled potatoes, with or without 15.4 g sunflower oil (963–534 kJ), white wheat bread reference, all served with 150 water and 150 mL tea/coffee.	Nine-point scale (painfully hungry–full to nausea)	No significant differences between meals.
Geliebter et al., 2013 [70]	6 M, 6 F BMI 22.4 ± 2.0 22–30 years	Crossover	240 kcal portions (50 g CHO) of peeled baked potato, instant mashed potato, steamed brown rice and boiled pasta. White bread as control (273 kcal, 50 g CHO). Variable amount of water (180–363 g) served on the side to bring total water content of each meal to 400 g.	Scales for hunger, fullness, desire to eat and prospective consumption	Both potato meals reduced appetite compared to pasta and rice. No differences between meals on subsequent (2 h) energy intake.
Akilen et al., 2016 [71]	Study 1: 12 M, 8 F Study 2: 6 M, 6 F 11–12 years (children) normal weight	Crossover	100 g meatballs, served with ad libitum boiled mashed potatoes (from frozen, served with milk and butter), pasta (with milk, butter and cheese powder), boiled white rice (with butter and rice seasoning), oven fries or French fries. All served 4 h after a standardised breakfast.	VAS for satiety ratings	A smaller amount of oven fries and French fries was consumed than pasta. Energy intake was lower for boiled mashed potato than all other meals. No difference between meals for mean appetite scores until adjusted for energy intake. Adjusted post-meal appetite scores were lower for boiled mashed potatoes than other test meals.
Diaz-Toledo et al., 2016 [72]	16 M, 17 F BMI 22.7 ± 0.3 34.1 ± 2.4 years	Crossover	858 kJ portions of French fries (deep-fried from frozen), baked potato (pre-prepared, microwaved from frozen), mashed potato (pre-prepared, microwaved from chilled), or potato wedges (microwaved and served chilled). Pasta (boiled) as control. All served with meatballs in tomato sauce, salad and Caesar dressing (total energy from meal, 1883 kJ). All served 3 h after a standardized, personalised breakfast. Ad libitum sandwich and yoghurt meal provided 4 h after test meal.	VAS for satiety ratings (hunger, fullness, desire to eat and prospective consumption)	Higher satiety ratings (4 h AUC) for French fries, compared to pasta. Each potato meal compared to pasta meal only; no comparisons performed between potato-based meals. No difference in energy consumption at second ad libitum meal (+4 h).

AUC: area under the curve; CHO: carbohydrate; VAS: visual analogue scale