Dietary Carbohydrate Consumption at Breakfast on Food Intake, Glycemic Response, and Subjective Appetite

Not Applicable

Completed

• Conditions: Childhood Obesity; Breakfast
• Interventions: Other: French fries; Other: Beans; Other: Mashed potatoes; Other: Traditional breakfast; Other: Breakfast skipping

• Registration Number: NCT03045354
• Lead Sponsor: Toronto Metropolitan University

Brief Summary

The purpose of this study is to determine the effect of carbohydrates of familiar breakfast meals on glycemic response, subjective appetite, and food intake in normal weight (NW) and overweight or obese (OW/OB) children.

Detailed Description

Regular breakfast eating NW and OW/OB children, 9-14 years of age, will participate in the experiment. Four isocaloric (450 kcal) breakfasts (eggs with a side of French fries, mashed potatoes, or beans, and control breakfast of milk, cereal and toast) and breakfast skipping will be examined. On five separate mornings, 7 days apart and after a 12 hour overnight fast, each participant will receive one of the four breakfasts or skip breakfast, in a randomized counterbalanced order. Participants will be given an ad libitum lunch 3 hours after breakfast and parents will report the rest of day food record for food intake analysis. Blood glucose will be measured via finger-prick at baseline, and 30, 60, 120, and 180 minutes after breakfast consumption. Subjective appetite will be measured with a visual analogue scale at baseline and every 15 minutes for 1 hour, and every hour for 3 hours.

Study Timeline

• Study Start: 2016-10
• Study First Submitted: 2017-02-03
• Study First Submitted QC: 2017-02-03
• Study First Posted: 2017-02-07
• Primary Completion: 2017-06
• Study Completion: 2017-09
• Status Verified: 2018-07
• Last Update Submitted: 2018-07-19
• Last Update Posted: 2018-07-23

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
• not be taking any medications
• not have allergies or sensitivities to potatoes, eggs, gluten, dairy, or beans
• NW (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 behavioural problems
• receiving any medications

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
French fries	French fries	Eggs with a side of French fries
Beans	Beans	Eggs with a side of beans
Mashed potatoes	Mashed potatoes	Eggs with a side of mashed potatoes
Traditional breakfast	Traditional breakfast	Cereal, milk, toast and jam
Breakfast skipping	Breakfast skipping	No breakfast

Primary Outcome Measures

Name	Time	Method
Short-term food intake (kcal)	3 hours after breakfast	Participants will consume an ad libitum lunch 3 hours post breakfast consumption.

Secondary Outcome Measures

Name	Time	Method
Subjective appetite	Baseline, at 15 or 60 minutes intervals for 3 hours	Participants will complete subjective ratings on appetite and well-being
Rest of day food record	8-12 hours	Parents/guardians will record participants' food intake until the end of the day
Blood glucose	Baseline, 30, 60, 120 and 180 minutes after breakfast	Finger prick capillary blood glucose will be collected

Trial Locations

Locations (1)

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