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White Vegetables: Glycemia and Satiety

Anderson, G. Harvey, Soeandy, Chesarahmia Dojo, Smith, Christopher E.
Advances in nutrition 2013 v.4 no.3 pp. 356S-367S
blood glucose, cauliflower, color, corn, dietary recommendations, energy, foods, glycemic effect, glycemic index, kohlrabi, mushrooms, nutrient content, onions, parsnips, potatoes, satiety, turnips, vegetable consumption
The objective of this review is to discuss the effect of white vegetable consumption on glycemia, satiety, and food intake. White vegetables is a term used to refer to vegetables that are white or near white in color and include potatoes, cauliflowers, turnips, onions, parsnips, white corn, kohlrabi, and mushrooms (technically fungi but generally considered a vegetable). They vary greatly in their contribution to the energy and nutrient content of the diet and glycemia and satiety. As with other foods, the glycemic effect of many white vegetables has been measured. The results illustrate that interpretation of the semiquantitative comparative ratings of white vegetables as derived by the glycemic index must be context dependent. As illustrated by using the potato as an example, the glycemic index of white vegetables can be misleading if not interpreted in the context of the overall contribution that the white vegetable makes to the carbohydrate and nutrient composition of the diet and their functionality in satiety and metabolic control within usual meals. It is concluded that application of the glycemic index in isolation to judge the role of white vegetables in the diet and, specifically in the case of potato as consumed in ad libitum meals, has led to premature and possibly counterproductive dietary guidance.