NCT02009254已完成不适用
The Effect of Mashed Potato Composition on Food Intake, Satiety and Blood Glucose
适应症
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 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 consuming instant mashed potatoes with and without fat on glycemic response, subjective appetite and food intake. It is hypothesized that mashed potato with added fat (as it is usually consumed) will result in lower glycaemic response and subjective appetite, and reduced subsequent food intake.
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
glucose control (50 g)
Experimental
干预措施: Dietary treatment (Other)
Mashed Potatoes (as produced)
Experimental
干预措施: Dietary treatment (Other)
Mashed Potatoes (with no added butter during production)
Experimental
干预措施: Dietary treatment (Other)
结局指标
主要结局
blood glucose
时间窗: 120 min
次要结局
- food intake(120 min)
研究者
G. Harvey Anderson
Professor
University of Toronto
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