Precision Nutrition Model Predicts Glucose Control of Overweight Females Following the Consumption of Potatoes High in Resistant Starch.
Level 2 - randomized trial
Individual randomized crossover trial
PubMed 35057449 · doi:10.3390/nu14020268
What was done
Thirty overweight women participated in a randomized crossover trial evaluating postprandial glucose response (PPGR) after consuming 250 g of hot potatoes (9.2 g resistant starch) versus 250 g of cold potatoes (13.7 g resistant starch) on two separate occasions. Baseline assessments included demographics, 10-day dietary records, body composition, and gut microbiota relative abundance and alpha-diversity. Elastic net regression with 5-fold cross-validation was used to construct a predictive model of PPGR.
What was found
Seventy percent (70%) of participants had a favorable PPGR to cold potato intake. The resulting model explained 32.2% of the variance in PPGR with the equation: 547.65 * (0 [if cold, high-RS potato], * 1 [if hot, low-RS potato]) + (BMI [kg/m2] * 40.66) - (insoluble fiber [g] * 49.35) + (Bacteroides [RA] * 8.69) - (Faecalibacterium [RA] * 73.49) - (Parabacteroides [RA] * 42.08) + (alpha-diversity * 110.87) + 292.52.
Why it matters
This study demonstrates how food preparation methods (retrograded resistant starch) interact with individual metabolic and gut microbiome features to determine glycemic impact, supporting personalized dietary interventions.
Limits
The sample size was small (n = 30) and restricted strictly to overweight females, limiting generalizability to men, normal-weight individuals, or people with diabetes. The model was assessed using internal 5-fold cross-validation without an external validation cohort, and 67.8% of the variance in postprandial glucose response remained unexplained.
Cited by
- supports Cooking a starchy food like a potato or rice, letting it cool, and then eating it increases resistant starch, which benefits the gut microbiome and improves sleep.