title: Satiety Impact of Different Potato Products Compared to Pasta Control.
abstract: A variety of potato dishes are regularly consumed worldwide, but the satiety value of these foods is not well established. The primary objective of this study was to compare the satiating effects of 4 equi-energy meals containing different potato preparations with an equi-energy pasta control meal.
  
  
  
  This study used a randomized crossover design to assess the impact of 4 equi-energy potato-based meals (fried French fries, baked potato, mashed potato, or potato wedges) on subjective satiety sensations (visual analogue scale [VAS] ratings) and subsequent energy intake (ad libitum meal [kcal]), compared to a control pasta-based meal. Thirty-three healthy nonobese men and women participated in the study.
  
  
  
  VAS ratings indicated that the meal containing fried french fries was perceived to be substantially more satiating than the equi-energy pasta control meal, with all other potato-based meals not differing overall from control. All test meals had a comparable effect on energy intake at a later ad libitum meal.
  
  
  
  Consumers reported higher levels of satiety following a meal where the principal carbohydrate source was fried french fries, compared to when they had consumed an energy-matched meal containing carbohydrate in the form of pasta. All other potato preparations had similar effects on satiety as pasta. It is concluded that participants perceived a meal with fried french fries as providing greater satiety than a pasta control meal.
authors.affiliation: a Leatherhead Food Research , Leatherhead , Surrey , UK.
authors.forename: Carmen
authors.initials: C
authors.lastname: Diaz-Toledo
authors.affiliation: b McCain Foods Limited , Lisle , Illinois.
authors.forename: Anne C
authors.initials: AC
authors.lastname: Kurilich
authors.affiliation: a Leatherhead Food Research , Leatherhead , Surrey , UK.
authors.forename: Roberta
authors.initials: R
authors.lastname: Re
authors.affiliation: a Leatherhead Food Research , Leatherhead , Surrey , UK.
authors.forename: Martin S J
authors.initials: MS
authors.lastname: Wickham
authors.affiliation: a Leatherhead Food Research , Leatherhead , Surrey , UK.
authors.forename: Lucy C
authors.initials: LC
authors.lastname: Chambers
mesh_terms: D000328:Adult; D003296:Cooking / Q000379:methods*; D018592:Cross-Over Studies; D002149:Energy Intake; D005260:Female; D005433:Flour; D005511:Food Handling / Q000379:methods; D006801:Humans; D008297:Male; D012528:Satiety Response / Q000502:physiology*; D011198:Solanum tuberosum; D014908:Triticum
keywords: appetite; carbohydrate; pasta; potato; satiety