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

Healthy Clinical Trial

Official title:

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

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03309124
• Other study ID #: REB2017-330
• Status: Completed
• Phase: N/A
• Start date: April 9, 2018
• Est. completion date: August 1, 2019

Study information

• Verified date: September 2019
• Source: Ryerson University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial 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.

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 20
• Est. completion date: August 1, 2019
• Est. primary completion date: August 1, 2019
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 65 Years and older

Eligibility

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.

Related Conditions & MeSH terms

• Healthy

Intervention

Other:
• White bread
Toasted, with canola oil added to match for fat content of French fries (13.9 grams), as well as being matched for energy (280 kilocalories) and available carbohydrate content (33 grams) of potato treatments.
• Baked potato with skin
Baked russet potato with canola oil added once baked to match for fat content of French fries, and also matched for the salt content of white bread (280 milligrams).
• Mashed potatoes
Mashed potatoes prepared from frozen, with canola oil added to match for fat content of French fries, as well as being matched for energy and available carbohydrate content of the baked potato.
• Fried French fries
Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.
• Meal skipping
No food given

Locations

Country	Name	City	State
Canada	School of Nutrition, Ryerson University	Toronto	Ontario

Sponsors (1)

Lead Sponsor	Collaborator
Ryerson University

Country where clinical trial is conducted

Canada, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Ad libitum food intake (lunch, at 120 minutes)	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	120 minutes after meal consumption
Primary	Change from baseline glycemic response	Blood glucose (mmol/L). Blood glucose will be measured in whole blood using YSI 2300 STAT PLUS (YSI Incorporated, Yellow Springs, OH)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Primary	Change from baseline insulin	Blood insulin (pmol/L). Insulin concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Secondary	Change from baseline subjective appetite	Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Secondary	Change from baseline mood	Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Secondary	Change from baseline cholecystokinin (CCK)	Blood CCK (pmol/L). CCK concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Secondary	Change from baseline dipeptidyl peptidase 4 (DPP4)	Blood DPP4 (ng/mL). DPP4 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Secondary	Change from baseline glucose-dependent insulinotropic peptide (GIP)	Blood GIP (pmol/L). GIP concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Secondary	Change from baseline glucagon-like peptide-1 (GLP-1)	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)	baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption