title: Glyceamic and insulinaemic response to mashed potato alone, or with broccoli, broccoli fibre or cellulose in healthy adults.
abstract: OBJECTIVE
  To examine the role of realistic serving sizes of broccoli, broccoli fibre and cellulose co-consumed with mash potato, or mashed potato eaten alone, on glycaemic and insulinaemic responses (GR and IR) in healthy adults.
  
  
  METHODS
  A non-blind randomized crossover trial was conducted with thirteen healthy subjects consuming four different meals. Capillary blood samples between 0 and 180 min were analysed for glucose and insulin. The incremental area under the fasting blood glucose and insulin curves (iAUC) was calculated for different time increments. Differences in GR and IR between meals were assessed by repeated measures analysis of variance.
  
  
  RESULTS
  The immediate GR and IR to one serving of mashed potato eaten with two servings of broccoli were significantly lower than mashed potato eaten alone. The peak, incremental peak and iAUC0-30minfor GR and iAUC0-30minfor IR were all significantly lower for the broccoli-potato meal. This meal also takes longer to return to fasting baseline with a time-delayed lag in IR and GR compared to the potato only meal. The iAUC60-120minfor IR was significantly greater for the broccoli-potato meal compared to the other meals. Yet there was no corresponding significant difference between the broccoli-potato meal and the other meals for peak, incremental peak IR or any other iAUCs for GR and IR. For the potato meals containing added broccoli fibre or cellulose, no significant differences in GR or IR were observed when compared with the potato eaten alone.
  
  
  CONCLUSIONS
  Co-consumption of cooked broccoli with mashed potato has a significant effect on glycaemic and insulinaemic responses compared to potato eaten alone. Our study suggests broccoli eaten with potato improves glucose homeostasis and therefore indicates a general beneficial nutritional role for broccoli when eaten with a carbohydrate staple.
authors.affiliation: Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, 1430, Ås, Norway. simon.ballance@nofima.no.
authors.forename: Simon
authors.initials: S
authors.lastname: Ballance
authors.affiliation: Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, 1430, Ås, Norway.
authors.forename: Svein Halvor
authors.initials: SH
authors.lastname: Knutsen
authors.affiliation: Fjordland AS, Brynsengveien, Oslo, Norway.
authors.forename: Øivind Winther
authors.initials: ØW
authors.lastname: Fosvold
authors.affiliation: Leatherhead Food Research, Leatherhead, UK.
authors.forename: Martin
authors.initials: M
authors.lastname: Wickham
authors.affiliation: Leatherhead Food Research, Leatherhead, UK.
authors.forename: Carmen Díaz-Toledo
authors.initials: CD
authors.lastname: Trenado
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Palmerston North, New Zealand.
authors.forename: John
authors.initials: J
authors.lastname: Monro
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D001786:Blood Glucose / Q000032:analysis*; D001937:Brassica; D002196:Capillaries; D002482:Cellulose / Q000008:administration & dosage*; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage*; D005260:Female; D006801:Humans; D006943:Hyperglycemia / Q000517:prevention & control; D006946:Hyperinsulinism / Q000517:prevention & control; D007328:Insulin / Q000097:blood*; D008297:Male; D008875:Middle Aged; D035281:Plant Tubers; D019518:Postprandial Period; D011198:Solanum tuberosum; D013997:Time Factors
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D007328:Insulin; D002482:Cellulose
keywords: Blood sugar; Carbohydrate staple; Meal; Starch; Vegetable