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.