Post-prandial Glucose Response From Phytochemical Rich Potato Products

Not Applicable

Completed

• Conditions: Appetitive Behavior; Glycemic Response
• Interventions: Other: Skin On French Fry; Other: Hash brown; Other: Skin Off French Fry; Other: Carbohydrate control

• Registration Number: NCT03066713
• Lead Sponsor: Purdue University

Brief Summary

Assess the impact of high antioxidant potato products on postprandial glycemic response and subsequent appetite and food intake.

Detailed Description

Preliminary results from anthocyanin rich potato products suggest that a reduced postprandial glycemic response might be expected from certain types of potato products and that phenolic antioxidants may play a critical role in predicting the physiological response from potato products. Further, if consumed early in the day, such as at breakfast, a reduced glycemic response may serve to mitigate appetite and food consumption later in the day. Investigators aim to better understand how characteristics of commercial potato products (i.e. frozen potato products) with different phenolic profiles and content, may alter postprandial glycemic response and subsequent appetitive behavior. Specifically, investigators will assess the glycemic response from a serving of potato products in the morning using continuous glucose monitoring. Further, appetite and subsequent food consumption later in the day will be assessed through appetite logs and continuous glucose monitoring.

Study Timeline

• Study Start: 2017-01-31
• Study First Submitted: 2017-02-21
• Study First Submitted QC: 2017-02-23
• Study First Posted: 2017-02-28
• Primary Completion: 2017-06-25
• Study Completion: 2017-06-25
• Status Verified: 2018-01
• Last Update Submitted: 2018-01-16
• Last Update Posted: 2018-01-18

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 24

Inclusion Criteria

• BMI 18.5-25, male or female

Exclusion Criteria

• BMI outside 18.5-25

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Experimental: A	Skin On French Fry	Skin On French Fry - breakfast Skin On French Fry - lunch Mashed Potatoes - dinner
Experimental: C	Hash brown	Hash brown - breakfast Hash brown - lunch Mashed Potato - dinner
Experimental: B	Skin Off French Fry	Skin Off French Fry - breakfast Skin Off French Fry - lunch Mashed Potatoes - dinner
Experimental: D	Carbohydrate control	Pancake - breakfast Pretzels - lunch Macaroni - dinner

Primary Outcome Measures

Name	Time	Method
Change in Blood Glucose over 24 hours	24 hours	Samples taken every 5 minutes for 24 hours by a continuous glucose monitor

Secondary Outcome Measures

Name	Time	Method
Appetite	Every hour for 24 hours	Questionnaire on hunger, fullness, desire to eat, prospective consumption, thirst taken hourly on the same day as the feeding intervention

Trial Locations

Locations (1)

Purdue University; 🇺🇸 West Lafayette, Indiana, United States