Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Enrollment
- 14
- Locations
- 2
- Primary Endpoint
- Ad libitum food intake (lunch, at 120 minutes)
Study Overview
Brief Summary
The purpose of the present study is to explore the influence of cooking methods on post-prandial glycaemia and its impact on satiety in children.
Detailed Description
Each of the 5 study sessions will be at least 7 days apart. Either meal skipping, or one of three treatments of white potatoes (a) baked (with skin), (b) mashed, (c) fried French fries, or white bread, prepared on the day of testing, will be served to healthy children (9-14 years). Participants will consume the equivalent to 1 medium sized potato (~280 kcal) or an equivalent amount of calories from white bread. Glycemic response, insulin, incretin hormones (glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP)), dipeptidyl peptidase 4 (DPP4), and cholecystokinin (CCK) will be measured for 2 h (0, 15, 30, 45, 60, 90 and 120 min) following meal consumption, as well as mood and subjective appetite. An ad libitum test meal will be provided at 120 min to assess food intake suppression.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Prevention
- Masking
- None
Eligibility Criteria
- Ages
- 9 Years to 14 Years (Child)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •be between 9 and 14 years of age
- •be healthy, and have been born at term
- •be a native English speaker
- •not be taking any medications
- •not have allergies to potatoes, rice, or beans.
- •normal body weight (between the 5th and 85th BMI percentile for age and gender)
Exclusion Criteria
- •anyone with food sensitivities or allergies to potatoes or potato-products,
- •diabetic or overweight/obese individuals.
Outcomes
Primary Outcomes
Ad libitum food intake (lunch, at 120 minutes)
Time Frame: at 120 minutes post morning meal consumption
Food intake will be determined by weighing the meal before and after serving. The net weight of the test meal will be converted to calories
Change from baseline glycemic response
Time Frame: 15, 30, 45, 60, 90, and 120 minutes after meal consumption
Blood glucose (mmol/L). Blood glucose will be measured in whole blood using YSI 2300 STAT PLUS (YSI Incorporated, Yellow Springs, OH)
Change from baseline insulin
Time Frame: 15, 30, 45, 60, 90, and 120 minutes after meal consumption
Blood insulin (pmol/L). Insulin concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).
Secondary Outcomes
- Change from baseline mood(15, 30, 45, 60, 90, and 120 minutes after meal consumption)
- Change from baseline subjective appetite(15, 30, 45, 60, 90, and 120 minutes after meal consumption)
- Change from baseline glucose-dependent insulinotropic peptide (GIP)(15, 30, 45, 60, 90, and 120 minutes after meal consumption)
- Change from baseline glucagon-like peptide-1 (GLP-1)(15, 30, 45, 60, 90, and 120 minutes after meal consumption)
- Change from baseline cholecystokinin (CCK)(15, 30, 45, 60, 90, and 120 minutes after meal consumption)
- Change from baseline dipeptidyl peptidase 4 (DPP4)(15, 30, 45, 60, 90, and 120 minutes after meal consumption)
Investigators
Nick Bellissimo
Associate Professor
Toronto Metropolitan University