Dietary Carbohydrate Consumption on Memory Performance and Mood in Children

Not Applicable

Completed

• Conditions: Cognitive Ability, General
• Interventions: Other: Meal Skipping; Other: Beans; Other: Hash browns; Other: Rice; Other: Mashed potatoes; Other: French fries

• Registration Number: NCT02820805
• Lead Sponsor: Toronto Metropolitan University

Brief Summary

The purpose of this study is to determine the effect of carbohydrates on blood glucose levels, subjective appetite, mood, and memory performance in 9 to 14 year old normal weight (NW) and overweight or obese (OW/OB) children.

Detailed Description

NW and OW/OB children, 9-14 years of age, will participate in the experiment. The effect of 5 different meals (mashed potatoes, hash browns, French fries, rice, or beans matched by 50g of available carbohydrate) and meal skipping will be examined. On six separate mornings, one of the meals or no meal will be provided in a random order upon their arrival. Blood glucose, subjective appetite, and mood will be measured at baseline, 10, 30, 60, 120, and 180 minutes after meal consumption. Cognitive performance will be measured using an immediate and delayed word recall test, and two to three executive function tasks at 10, 30, 60, 120, and 180 minutes after meal consumption.

Study Timeline

• Study Start: 2016-04
• Study First Submitted: 2016-06-27
• Study First Submitted QC: 2016-06-28
• Study First Posted: 2016-07-01
• Primary Completion: 2016-10
• Study Completion: 2016-10
• Status Verified: 2017-08
• Last Update Submitted: 2017-08-07
• Last Update Posted: 2017-08-09

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 22

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)
• OW/OB (>85th BMI percentile for age and gender)

Exclusion Criteria

• Food sensitivities, allergies, or dietary restrictions
• Health, learning, emotional, or behaivoural problems
• Receiving any medications

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Meal skipping	Meal Skipping	No meal given
Beans	Beans	Carbohydrate Test Meal (50 g of available carbohydrates)
Hash browns	Hash browns	Carbohydrate Test Meal (50 g of available carbohydrates)
Rice	Rice	Carbohydrate Test Meal (50 g of available carbohydrates)
Mashed potatoes	Mashed potatoes	Carbohydrate Test Meal (50 g of available carbohydrates)
French fries	French fries	Carbohydrate Test Meal (50 g of available carbohydrates)

Primary Outcome Measures

Name	Time	Method
Cognitive performance	10, 30, 60, 120, 180 minutes after meal consumption	Participants will participate in a battery of tests that include two learning and memory tasks and two attention tasks at 10, 30, 60, 120, and 180 minutes after meal consumption.

Secondary Outcome Measures

Name	Time	Method
Blood glucose response	Baseline, 10, 30, 60, 120, and 180 minutes after meal consumption	Blood will be collected at baseline, 10, 30, 60, 120, and 180 minutes after meal consumption to observe glycemic responses to 50g available carbohydrates from mashed potatoes, potato pancakes, French fries, rice, or beans
Subjective Appetite and Mood	Baseline, 10, 30, 60, 120, and 180 minutes after meal consumption	Participants will complete subjective ratings on appetite (e.g., desire to eat, hunger, fullness) and mood (e.g. anger, happiness, excitement, sleepiness) at baseline, 10, 30, 60, 120, and 180 minutes after meal consumption.

Trial Locations

Locations (1)

School of Nutrition, Ryerson University; 🇨🇦 Toronto, Ontario, Canada