Effect of White Potatoes on Glycemic Response and Satiety in Older Adults
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 20
- 试验地点
- 2
- 主要终点
- Change from baseline glycemic response
研究概览
简要总结
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.
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- None
入排标准
- 年龄范围
- 65 Years 至 —（Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •be 65 years or older
- •be healthy
- •not be taking medications that affect food intake regulation or blood glucose
排除标准
- •anyone with food sensitivities or allergies to potatoes or potato-products,
- •diabetic or overweight/obese individuals.
研究组 & 干预措施
White bread
Matched for energy content and available carbohydrate content of potato treatments
干预措施: White bread (Other)
Baked potato with skin
Baked russet potato
干预措施: Baked potato with skin (Other)
Mashed potatoes
Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato
干预措施: Mashed potatoes (Other)
Fried French fries
Matched for available carbohydrate content of baked potato
干预措施: Fried French fries (Other)
Meal skipping
No food given
干预措施: Meal skipping (Other)
结局指标
主要结局
Change from baseline glycemic response
时间窗: 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)
时间窗: 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
时间窗: 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).
次要结局
- Change from baseline mood(baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption)
- Change from baseline glucose-dependent insulinotropic peptide (GIP)(baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption)
- Change from baseline glucagon-like peptide-1 (GLP-1)(baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption)
- Change from baseline cholecystokinin (CCK)(baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption)
- Change from baseline subjective appetite(baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption)
- Change from baseline dipeptidyl peptidase 4 (DPP4)(baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption)
研究者
Nick Bellissimo
Associate Professor
Toronto Metropolitan University