The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 试验地点
- 2
- 主要终点
- blood glucose
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 主要目的
- Prevention
入排标准
- 年龄范围
- 18 Years 至 35 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 否
入选标准
- •Healthy men with a body mass index (kg/m2) of 20-24.9
排除标准
- •smocking, medication, breakfast skipping, restrained eating
研究组 & 干预措施
high blanch
干预措施: dietary treatment (Other)
low blanche
干预措施: dietary treatment (Other)
high chill
干预措施: dietary treatment (Other)
low chill
干预措施: dietary treatment (Other)
golden crinkle
干预措施: dietary treatment (Other)
结局指标
主要结局
blood glucose
时间窗: 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.
次要结局
- food intake(120 min)
研究者
G. Harvey Anderson
Professor
University of Toronto