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The time of day certain types of foods are eaten may affect risks for cardiovascular disease and all-cause mortality for adults with diabetes, according to study data published in TheJournal of Clinical Endocrinology &Metabolism.
“We observed that eating potatoes in the morning, whole grains in the afternoon, greens and milk in the evening and less processed meat in the evening was associated with better long-term survival in people with diabetes,” Qingrao Song, MD, of the department of nutrition and food hygiene at the Harbin Medical University School of Public Health in China, said in a press release. "Nutritional guidelines and intervention strategies for diabetes should integrate the optimal consumption times for foods in the future.”
Researchers analyzed data from 4,642 adults aged 18 years and older with diabetes who participated in the National Health and Nutrition Examination Survey from 2003 to 2014. Food intake data were collected during two nonconsecutive 24-hour dietary recalls, one taking place in person and the second occurring 3 to 10 days later by phone. Food consumption was analyzed in three time periods: morning, which consisted of breakfast plus a snack between breakfast and lunch; afternoon, including food eaten during lunch and a snack between lunch and dinner; and evening, including dinner plus any snack eaten after dinner. The cohort was divided into quantiles based on each participant’s intake of each food group. CVD and all-cause mortality data were obtained from the National Death Index through 2015. Researchers also built isocaloric models to analyze the RR of mortality when food intake was changed from one time period to another.
In the morning period, participants had a lower risk for CVD mortality if they were in the highest quantile for potatoes (HR = 0.46; 95% CI, 0.24-0.89), starchy vegetables (HR = 0.32; 95% CI, 0.15-0.72) and tomatoes (HR = 0.56; 95% CI, 0.33-0.97) compared with those in the lowest quantile for each of those groups. Adults in the highest quantiles for eating potatoes (HR = 0.71; 95% CI, 0.51-0.97), starchy vegetables (HR = 0.69; 95% CI, 0.49-0.95) and tomatoes (HR = 0.71; 95% CI, 0.53-0.94) during morning also had a decreased all-cause mortality risk compared with those in the lowest quantile.
In the afternoon, adults who consumed whole grains had a lower risk for CVD mortality compared with those who did not eat whole grains (HR = 0.67; 95% CI, 0.48-0.95). During the evening, people in the highest quantile for eating processed meat had a higher risk for CVD mortality compared with those in the lowest quantile (HR = 1.74; 95% CI, 1.07-2.82). Adults in the highest quantile for eating dark vegetables had a lower risk for CVD mortality compared with those in the lowest quantile (HR = 0.55; 95% CI, 0.35-0.87), and people in the highest quantile for drinking milk had a lower risk for CVD mortality (HR = 0.56; 95% CI, 0.36-0.88) and all-cause mortality (HR = 0.71; 95% CI, 0.54-0.92) compared with those in the lowest quantile.
In analysis of the isocaloric models, moving one-tenth of a serving of potatoes from afternoon or evening to morning decreased CVD mortality by 9%. Shifting one-tenth of a serving of starchy vegetables from afternoon to morning reduced CVD mortality by 14% and moving one-tenth of a serving from evening to morning lowered CVD mortality by 15%. CVD mortality declined 8% when one-tenth of a serving of dark vegetables was shifted from afternoon to evening. CVD mortality was reduced by 7% and all-cause mortality declined 3% when one-tenth of a serving of whole grain was moved from morning to the afternoon.
“The findings in our study have important implications,” the researchers wrote. “People with diabetes are under a disrupted biological rhythm of glucose metabolism, and accumulating evidence in recent years has indicated that food intake time is as important as quantity and quality for maintaining health. Therefore, nutritional therapy that considers consumption time will be a major component of diabetes treatment.”
Eating more potatoes in the morning, whole grains in the afternoon and dark vegetables in the evening can reduce the risk for CVD mortality in adults with diabetes.
Help Promote Digestion: The high fiber content of potatoes aids in smoother digestion. Fiber supports digestion and promotes bowel regularity by adding bulk to stool. Potatoes can also help quick recovery from diarrhea, they are rich in potassium; a mineral that is excessively lost during diarrhea.
Yes, having potatoes for dinner doesn't do any particular harm to your body. You can consume them at night easily. The potassium levels in potatoes also promote a healthy sleep cycle. Just ensure that potatoes are steamed or baked.
Potatoes and diabetes. Share on Pinterest In moderation, a person with diabetes may eat potatoes. The American Diabetes Association (ADA) recommend eating starchy vegetables, such as potatoes, as part of a healthful diet. Starch is a complex carbohydrate that takes the body longer to break down than simple sugars.
Summary. You can lower your risk of developing type 2 diabetes by maintaining a healthy weight, staying active, and eating a well-balanced diet. Some of the best foods to reduce your risk of diabetes include fatty fish, leafy green vegetables, unsweetened oatmeal, avocados, nuts, and berries.
Eating more potatoes in the morning, whole grains in the afternoon and dark vegetables in the evening can reduce the risk for CVD mortality in adults with diabetes. Data were derived from Jiang W, et al. J Clin Endocrinol Metab. 2022;doi:10.1210/clinem/dgac069.
Eating too many potatoes, especially deep-fried or laden with added fat and salt, can cause side effects such as raised blood sugar and blood pressure, despite potatoes being a good source of vitamins, minerals, and fiber.
Raw potatoes should be firm to the touch with tight skin that's free of large bruises, black spots, or other blemishes. If a potato has become soft or mushy, you should throw it out. Though it's normal for potatoes to smell earthy or nutty, a musty or moldy odor is a hallmark of spoilage.
After taking into account the mineral density, the vitamin density, the macronutrient balance, the sugar-to-fiber ratio, the sodium-to-potassium ratio, and the phytochemical profile, red potatoes are the healthiest potato with data from the USDA Food Database.
The variety of potato you eat can also affect how quickly its sugar goes into your blood. Some, like the Carisma variety, have a GI as low as 53. In general, waxy potatoes like fingerling or red potatoes have a lower GI. Starchy types like the Russet and Idaho are on the high end of the scale.
Filling, savory, and full of nutrients, potatoes are an ideal breakfast food. Potatoes boast high concentrations of antioxidants and vitamins such as vitamins C and B6, especially if the nutrient-rich skins are left on. Potatoes are also a significant source of good gut bacteria that can aid in the digestion process.
The key to understanding the potato's impact on your happiness is its vitamin B6 content. This unheralded nutrient plays a pivotal role in the production of mood-regulating neurotransmitters like serotonin and dopamine.
Potatoes were a life-saving food source in early times because the vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system. Potato skin contains fiber, which is important for digestive health.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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