Dietary carbohydrates have been shown to influence cognitive performance and satiety in children. However, it remains unclear whether the carbohydrate source is a primary determinant of cognitive performance and satiety. The objective was to compare the effects of white potatoes and other carbohydrate-containing foods on cognitive performance, glycemic response, and satiety in children. On six separate mornings, in random order, children (n=22) consumed 50 g of available carbohydrates from microwaved mashed potatoes (prepared from fresh potatoes then frozen), deep-fried potato strips (French fries), hash browns, white rice, white beans, or skipped a meal. Cognitive performance, glycemic response and satiety were measured over 180 min. Cognitive performance was measured using a battery of tests assessing verbal declarative memory, spatial memory, short-term memory, working memory, and information processing speed. Although cognitive performance after the treatment meals did not differ from meal skipping, children recalled more words after French fries (9.1±0.4 words) compared with mashed potatoes (8.2±0.3 words; p<0.001) and white rice (8.4±0.3 words; p=0.04) on the verbal declarative memory test. Blood glucose concentrations were higher after white rice compared with white beans, mashed potatoes, and hash browns (p<0.05). Change from baseline subjective average appetite (mm/kcal) was lowest after mashed potatoes compared with all other treatment meals (p<0.05). In conclusion, verbal declarative memory was higher after French fries and subjective average appetite was lowest after mashed potatoes. Future longitudinal studies are needed to confirm these short-term findings and to elucidate the mechanism of action.
Research Category: Healthy Lifestyles
Potato as a Source of Nutrition for Physical Performance
Health professionals universally agree on the importance of a balanced diet, and the fallacy of relying on any one or two food groups, as the means of achieving peak physical performance and health. A review of the existing sports nutrition literature indicates that different types of athletes and physically active people may have slightly different nutritional requirements, but the main tenets of sports nutrition have not changed much over the last 25 years. The specific combinations may vary, but carbohydrates, protein, and fluids are vital components of an active individual’s diet. Further, most available research supports the notion that optimal physical performance requires carbohydrate – and, specifically, high-quality, nutrient-dense carbohydrate from whole food sources, like potatoes. High- quality carbohydrate sources – foods that offer an array of macro- and micronutrients as well as energy, can help to build a strong nutritional foundation for the level of training, recovery, and adaptation that most physically active people seek to achieve. Low carbohydrate diets will not generally allow athletes to train at the intensity required to attain peak physical performance.
High-Quality Carbohydrates and Physical Performance: Expert Panel Report
While all experts agreed that protein needs for performance are likely greater than believed in past generations, particularly for strength training athletes, and that dietary fat could sustain an active person through lower-intensity training bouts, current research still points to carbohydrate as an indispensable energy source for high-intensity performance.