Post-prandial Glucose Response From Phytochemical Rich Potato Products
Status:
Completed
Sponsors
Purdue University
Collaborators
USDA Beltsville Human Nutrition Research Center
Abstract:
Assess the impact of high antioxidant potato products on postprandial glycemic response and subsequent appetite and food intake.
Description:
Preliminary results from anthocyanin rich potato products suggest that a reduced postprandial glycemic response might be expected from certain types of potato products and that phenolic antioxidants may play a critical role in predicting the physiological response from potato products. Further, if consumed early in the day, such as at breakfast, a reduced glycemic response may serve to mitigate appetite and food consumption later in the day. Investigators aim to better understand how characteristics of commercial potato products (i.e. frozen potato products) with different phenolic profiles and content, may alter postprandial glycemic response and subsequent appetitive behavior. Specifically, investigators will assess the glycemic response from a serving of potato products in the morning using continuous glucose monitoring. Further, appetite and subsequent food consumption later in the day will be assessed through appetite logs and continuous glucose monitoring.
Last Verified:December/31/2017
First Submitted:February/20/2017
Estimated Enrollment Submitted:February/22/2017
First Posted:February/27/2017
Last Update Submitted:January/15/2018
Last Update Posted:January/17/2018
Actual Study Start Date:January/30/2017
Estimated Primary Completion Date:June/24/2017
Estimated Study Completion Date:June/24/2017
Condition or disease:Glycemic Response
Appetitive Behavior
Intervention/treatment:
Other: Experimental: B
Other: Experimental: A
Other: Experimental: C
Other: Experimental: D
Phase:-
Study design:
Study Type:Interventional
Allocation:Randomized
Primary Purpose:Basic Science
Masking:None (Open Label)
Arm group:
ArmIntervention/treatment
Experimental: Experimental: A
Skin On French Fry - breakfast Skin On French Fry - lunch Mashed Potatoes - dinner
Other: Experimental: A
Skin On French Fries will be provided at breakfast and lunch
Experimental: Experimental: B
Skin Off French Fry - breakfast Skin Off French Fry - lunch Mashed Potatoes - dinner
Other: Experimental: B
Skin Off French Fries will be provided at breakfast and lunch
Experimental: Experimental: C
Hash brown - breakfast Hash brown - lunch Mashed Potato - dinner
Other: Experimental: C
Hash brown potatoes will be provided at breakfast and lunch.
Experimental: Experimental: D
Pancake - breakfast Pretzels - lunch Macaroni - dinner
Other: Experimental: D
A pancake will be provided at breakfast, and pretzels will be provided at lunch.
Eligibility Criteria:
Ages Eligible for Study:18 Years to 18 Years
Sexes Eligible for Study:All
Accepts Healthy Volunteers:Yes
Criteria:

Inclusion Criteria:

- BMI 18.5-25, male or female

Exclusion Criteria:

- BMI outside 18.5-25

Outcome:
Primary Outcome Measures
1. Change in Blood Glucose over 24 hours [24 hours]
Samples taken every 5 minutes for 24 hours by a continuous glucose monitor
Secondary Outcome Measures
1. Appetite [Every hour for 24 hours]
Questionnaire on hunger, fullness, desire to eat, prospective consumption, thirst taken hourly on the same day as the feeding intervention
Open in
Clinical Trial
Relations:
Drugs
(2)
Chemicals
(1)
Processes
(3)
Affiliates
(2)
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