Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children
- Conditions
- Healthy
- Interventions
- Other: Baked potato with skinOther: Meal skippingOther: White breadOther: Mashed potato served hotOther: Fried French fries
- Registration Number
- NCT03307681
- Lead Sponsor
- Toronto Metropolitan University
- 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.
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 14
- 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)
- anyone with food sensitivities or allergies to potatoes or potato-products,
- smokers
- diabetic or overweight/obese individuals.
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Baked potato with skin Baked potato with skin Baked russet potato Meal skipping Meal skipping No food given White bread White bread Matched for energy content and available carbohydrate content of potato treatments Mashed potato served hot Mashed potato served hot Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato Fried French fries Fried French fries Matched for available carbohydrate content of baked potato
- Primary Outcome Measures
Name Time Method Ad libitum food intake (lunch, at 120 minutes) 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 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 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 Outcome Measures
Name Time Method Change from baseline mood 15, 30, 45, 60, 90, and 120 minutes after meal consumption Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.
Change from baseline subjective appetite 15, 30, 45, 60, 90, and 120 minutes after meal consumption Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.
Change from baseline glucose-dependent insulinotropic peptide (GIP) 15, 30, 45, 60, 90, and 120 minutes after meal consumption Blood GIP (pmol/L). GIP concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).
Change from baseline glucagon-like peptide-1 (GLP-1) 15, 30, 45, 60, 90, and 120 minutes after meal consumption Blood GLP-1 (pmol/L). GLP-1 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).
Change from baseline cholecystokinin (CCK) 15, 30, 45, 60, 90, and 120 minutes after meal consumption Blood CCK (pmol/L). CCK concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).
Change from baseline dipeptidyl peptidase 4 (DPP4) 15, 30, 45, 60, 90, and 120 minutes after meal consumption Blood DPP4 (ng/mL). DPP4 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).
Trial Locations
- Locations (1)
School of Nutrition, Ryerson University
🇨🇦Toronto, Ontario, Canada