title: The effect of cooking upon the blood glucose response to ingested carrots and potatoes.
abstract: Ten insulin-dependent diabetic subjects were given the following tests in randomized order: 50 g glucose dissolved in water, 250 g raw and cooked potato (equal to 50 g carbohydrate), 270 g raw and cooked carrot (equal to 25 g carbohydrate), and 4 h of fasting. Blood glucose was measured for 4 h following the tests. The postprandial blood glucose responses after pure glucose and cooked potato were almost similar (90-min values: glucose 8.8 mmol/L, cooked potato 8.0 mmol/L), while the response after raw potato was considerably slower and weaker (90-min value: 3.3 mmol/L). There were no differences between the postprandial blood glucose responses after raw and cooked carrot (90-min values: raw carrot 3.2 mmol/L, cooked carrot 2.8 mmol/L), but the responses were statistically different from blood glucose values during fasting alone (90-min value: 0.8 mmol/L). The study shows that cooking is responsible for the rapid increase in blood glucose after ingestion of cooked potato, while no such phenomenon is seen after cooking of carrots.
mesh_terms: D000293:Adolescent; D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D002241:Carbohydrates / Q000494:pharmacology; D003296:Cooking; D003922:Diabetes Mellitus, Type 1 / Q000097:blood*; D004040:Dietary Carbohydrates / Q000494:pharmacology; D005215:Fasting; D006801:Humans; D011897:Random Allocation; D013213:Starch / Q000494:pharmacology; D014675:Vegetables
chemical_list: D001786:Blood Glucose; D002241:Carbohydrates; D004040:Dietary Carbohydrates; D013213:Starch