Glucose Response From Antioxidant Rich Potato Chips
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Purdue University
- Enrollment
- 11
- Primary Endpoint
- Blood Glucose
Study Overview
Brief Summary
Assess impact of potato phytochemical on post-prandial gastric emptying and glucose release from products in a pilot human study.
Detailed Description
Preclinical data obtained using an Caco-2 intestinal cell model and enzyme assays suggest phenolic-rich potato extracts decrease intestinal glucose transport. The aim is to determine if these effects extend to the the an in vivo situation. Specifically, the glycemic response following consumption of phenolic rich pigmented potatoes compared to white potatoes with lower phenolic content will be measured. Gastric emptying will also be measured to show the effects are in fact due to rate of carbohydrate digestion and intestinal glucose transport and not gastric emptying rate.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Basic Science
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 18 Years to 50 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •BMI 18-25 non-smoker
Exclusion Criteria
- •BMI outside 18-25 smoker previous gastrointestinal disease or other disease
Arms & Interventions
Purple Majesty potato chips
Purple Majesty potato chips
Intervention: Purple Majesty potato chips (Other)
Mountain Rose potato chips
Mountain Rose potato chips
Intervention: Mountain Rose potato chips (Other)
White potato chips
White potato chips
Intervention: White potato chips (Other)
Crackers
Crackers
Intervention: Crackers (Other)
Outcomes
Primary Outcomes
Blood Glucose
Time Frame: up to 2 hours
blood taken at 10, 20, 30, 60, and 120 minutes by finger prick
Gastric emptying
Time Frame: up to 4 hours
Breath Hydrogen concentrations will be measured every 15 minutes for 4 hours
Secondary Outcomes
No secondary outcomes reported
Investigators
Richard Mattes
Prof. Nutrition Sciences
Purdue University