People With Type 2 Diabetes Can Safely Consume High Glycemic Index Foods, Study Says

Physicians typically tell patients with type 2 diabetes (T2D) to avoid potatoes in their diet since carbohydrates and other high glycemic index (GI) foods increase blood sugar levels.

In a recent study, Australian and UK researchers determined that people with T2D don't necessarily have to avoid white potatoes.

The research was published in the October issue of Clinical Nutrition. The team demonstrated how GI is not an accurate guide to determine which food would raise a spike in blood sugar levels, especially at night.

Type 2 diabetes is when the body resists insulin, the hormone that regulates sugar levels in cells, or cannot produce sufficient insulin to maintain healthy glucose levels. According to the Centers for Disease Control and Prevention, nearly one out of ten or 34 million Americans have type 2 diabetes.

T2D is typically managed by healthy eating, physical activity, and insulin or other medication. The illness used to be more common in adults over the age of 45 but has been increasingly affecting younger adults and even children.

Eating Potatoes Regularly

For the study, 24 adults with T2D had controlled diets containing 50% carbohydrates, 30% fat, and 20% protein. Carbs were either boiled potatoes, roasted potatoes, cooled boiled potatoes, or basmati rice.

Blood samples were taken regularly before and after meals as well as 30-minute intervals four times after meals. A glucose monitor was also worn during the night.

Results showed that the patients had better glycemic responses during the night when they had a mixed meal containing skinless potatoes compared to low GI carbohydrate foods such as basmati rice. Dr. Brook Devlin from the Australian Catholic University said that "GI is not an appropriate tool for understanding how a meal impacts glycemic control," despite its frequent use by nutritionists. Rather, it is a measurement guide for food consumed during isolation such as controlled clinical trials.

Devlin said that people rarely eat food in isolation, said Dr. Devlin. The experiments had a more realistic scenario of food consumption in the everyday life such as food pairing or mixed meals.

While the participants had the same breakfast and lunch, their dinner meals varied. Results showed that the individual glycemic responses after dinner had no difference between the high GI potato dishes and the lower GI basmati rice.

Consumption of High GI Foods

Devlin said that the results "are contrary to that of observational research and traditional dietary guidance" that potatoes are not recommended for people with T2D. High GI foods such as potatoes, white rice, and white bread can be consumed during the evening without negatively affecting the glycemic response of T2D patients.

One limitation of the study is that the short duration of the trials mean that the long-term impact of potatoes on glycemic control is yet to be determined. In conclusion, the authors wrote that "potatoes are a vegetable that is sustainable, affordable, and nutrient-dense, and thus, they can play an important role in modern diets irrespective of metabolic health status."

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