Effect of White Potatoes on Glycemic Response and Satiety in Older Adults

Not Applicable

Completed

• Conditions: Healthy
• Interventions: Other: White bread; Other: Mashed potatoes; Other: Fried French fries; Other: Meal skipping; Other: Baked potato with skin

• Registration Number: NCT03309124
• Lead Sponsor: Toronto Metropolitan University

Brief Summary

The purpose of the present study is to explore the influence of cooking methods of potatoes on post-prandial glycaemia and satiety in healthy older adults.

Detailed Description

Each of the 5 study sessions will be at least 7 days apart. Either meal skipping, or one of three treatments of white potatoes (a) baked (with skin), (b) mashed, (c) fried French fries, or white bread, prepared on the day of testing, will be served to healthy older adults (65+ years). Participants will consume the equivalent to 1 medium sized potato (\~280 kcal) or an equivalent amount of calories from white bread. Glycemic response, insulin, incretin hormones (glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP)), dipeptidyl peptidase 4 (DPP4), and cholecystokinin (CCK) will be measured for 2 h (0, 15, 30, 45, 60, 90 and 120 min) following meal consumption, as well as mood and subjective appetite. An ad libitum test meal will be provided at 120 min to assess food intake suppression.

Study Timeline

• Study First Submitted: 2017-09-29
• Study First Submitted QC: 2017-10-11
• Study First Posted: 2017-10-13
• Study Start: 2018-04-09
• Primary Completion: 2019-08-01
• Study Completion: 2019-08-01
• Status Verified: 2019-09
• Last Update Submitted: 2019-09-11
• Last Update Posted: 2019-09-13

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 20

Inclusion Criteria

• be 65 years or older
• be healthy
• not be taking medications that affect food intake regulation or blood glucose

Exclusion Criteria

• anyone with food sensitivities or allergies to potatoes or potato-products,
• smokers
• diabetic or overweight/obese individuals.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
White bread	White bread	Matched for energy content and available carbohydrate content of potato treatments
Mashed potatoes	Mashed potatoes	Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato
Fried French fries	Fried French fries	Matched for available carbohydrate content of baked potato
Meal skipping	Meal skipping	No food given
Baked potato with skin	Baked potato with skin	Baked russet potato

Primary Outcome Measures

Name	Time	Method
Change from baseline glycemic response	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Blood glucose (mmol/L). Blood glucose will be measured in whole blood using YSI 2300 STAT PLUS (YSI Incorporated, Yellow Springs, OH)
Ad libitum food intake (lunch, at 120 minutes)	120 minutes after meal consumption	Food intake will be determined by weighing the meal before and after serving. The net weight of the test meal will be converted to calories
Change from baseline insulin	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Blood insulin (pmol/L). Insulin concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).

Secondary Outcome Measures

Name	Time	Method
Change from baseline mood	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.
Change from baseline glucose-dependent insulinotropic peptide (GIP)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Blood GIP (pmol/L). GIP concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)
Change from baseline glucagon-like peptide-1 (GLP-1)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Blood GLP-1 (pmol/L). GLP-1 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)
Change from baseline cholecystokinin (CCK)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Blood CCK (pmol/L). CCK concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)
Change from baseline subjective appetite	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.
Change from baseline dipeptidyl peptidase 4 (DPP4)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption	Blood DPP4 (ng/mL). DPP4 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

Trial Locations

Locations (1)

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