Potato Nutrition Research
Potato Nutrition Research Topics
Potatoes are often associated with obesity. But the latest potato nutrition research shows they have many health benefits. So here is a quick summary of 4 potato nutrition studies. Later, I’ll follow up with more in-depth analysis of potatoes and specific diseases. So if you want me to prioritize a particular disease, please let me know.
Potato Slows Diseases
My first study explains important nutrients in foods. Followed by summaries of potato research for several diseases.
Camire, M.E., Kubow, S. and Donnelly, D.J., 2009. Potatoes and human health. Critical reviews in food science and nutrition, 49(10), pp.823-840.
preventing malnutrition and promoted as a healthy food item. This is primarily due to the presence of vitamins and minerals, and the content of antioxidants, with their free-radical scavenging characteristics. These antioxidants may slow the onset of age-related chronic diseases including certain cancers, cardiovascular disease, and diabetes.
Healthiest Potato Cooking Methods
Various studies include comparisons between peeled and unpeeled potatoes. But apart from skin, this is one of few studies that compare different cooking methods.
Tian, J., Chen, J., Ye, X. and Chen, S., 2016. Health benefits of the potato affected by domestic cooking: A review. Food Chemistry, 202, pp.165-175.
Compared to boiling or mashing, some cooking methods (e.g., frying, microwaving and baking) could reduce the postprandial glycemic response significantly, and a cooling step or co-digestion with protein, lipid and vinegar were effective ways to decrease the GI of potato.
Beneficial Potato Nutrients
This review focuses on potatoes helping chronic diseases by looking at specific compounds within the potato flesh and skin.
Visvanathan, R., Jayathilake, C., Chaminda Jayawardana, B. and Liyanage, R., 2016. Health‐beneficial properties of potato and compounds of interest. Journal of the Science of Food and Agriculture, 96(15), pp.4850-4860.
potatoes are an important source of starch, phenolic compounds and dietary fiber (when potato is eaten with the skin). Potatoes possess specific properties that benefit human health in various ways. Potato protein, peptides, protease inhibitors, phenolic compounds, anthocyanins, dietary fiber, resistant starches, and phosphorylated starches have been reported to improve lipid profile, blood glucose level, and blood pressure. In vitro and in vivo studies also suggest that anthocyanins, glycoalkaloids, and lectins from potatoes are anticancer agents.
Healthy Potato Processing
This study recognizes that there are big differences in potatoes and potato products. Depending on many factors besides cooking methods mentioned earlier. Including variety selection, growing conditions, harvesting, and storage methods.
Furrer, A.N., Chegeni, M. and Ferruzzi, M.G., 2018. Impact of potato processing on nutrients, phytochemicals, and human health. Critical reviews in food science and nutrition, 58(1), pp.146-168.
The prevalence of processed potato products in the food supply and diets provides a unique opportunity to leverage new varieties or processing technologies to limit perceived negative nutritional attributes (fat and sodium) while optimizing positive attributes (phytochemical content, micronutrient retention, resistant starch). As our understanding of the nutritional attributes and quality of potato products grows, it is important to recognize that processing will be a key player in translation of nutrition enhancements to consumers.
Your Potato Nutrition Research
Which aspects of potato nutrition are you interested in? How do you think eating potatoes might affect your health or wellbeing?
Please tell me your potato story below.
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