The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose

Not Applicable

Completed

• Conditions: Diabetes; Overweight; Obesity; Metabolic Syndrome
• Interventions: Other: dietary treatment

• Registration Number: NCT02014207
• Lead Sponsor: University of Toronto

Brief Summary

Potato is one of the world's most popular foods and is widely accepted as a staple food. The objective of this study is to determine the effect of altering commercial blanching and cooling times during manufacture of frozen fries produced by the on blood glucose, satiety and appetite. It hypothesized that the processing regime predetermines the physiologic responses to ingested product and therefore it is possible to produce healthier product lines of potato fries.

Detailed Description

Not available

Study Timeline

• Primary Completion: 2007-01
• Status Verified: 2013-12
• Study First Submitted: 2013-12-07
• Study First Submitted QC: 2013-12-11
• Last Update Submitted: 2013-12-11
• Study First Posted: 2013-12-18
• Last Update Posted: 2013-12-18

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: Not specified

Inclusion Criteria

• Healthy men with a body mass index (kg/m2) of 20-24.9

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Exclusion Criteria

• smocking, medication, breakfast skipping, restrained eating

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Study & Design

• Study Type: INTERVENTIONAL
• Study Design: Not specified

Arm && Interventions

Group	Intervention	Description
golden crinkle	dietary treatment	-
low blanche	dietary treatment	-
high chill	dietary treatment	-
low chill	dietary treatment	-
high blanch	dietary treatment	-

Primary Outcome Measures

Name	Time	Method
blood glucose	120 min	Glycaemic response will be measured before the treatment (baseline) and at 15, 30, 45, 60, 90 and 120 min after the treatment. The glucose concentration will be measured in capillary blood using portable glucose meter.

Secondary Outcome Measures

Name	Time	Method
food intake	120 min	Ad libidum food intake will be measure at 120 min using test pizza meal. The amount of consumed test meal (g) will be converted to the energy (kcal).

Trial Locations

Locations (1)

Department of Nutritional Sciences; 🇨🇦 Toronto, Ontario, Canada