GI Impact of Potato Varieties

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Project Number:

77

Project Status:

Completed

Update Date:

11-09-2019

Update:

PNZ 77 Glycaemic impact (GI) of potato varieties

Lead Organisation Plant and Food, Massey. Marian McKenzie

Objective – Previous work by members of the PFR team in collaboration with Simon Ballance (Norwegian Department of Agriculture) has shown that potato consumed in a whole meal context produces a glycaemic response similar to that of other carbohydrate staples, rice and pasta. A clinical trial expanding this finding in the context of a New Zealand style convenience meal, containing a beef/lamb or a plant-based protein source alongside vegetables, is planned for this year.

 

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