Influence of Resistant Starch Intake in Potatoes on Blood Glucose and Satiety Responses in Overweight Females

Overweight and Obesity Clinical Trial

Official title:

Influence of Resistant Starch in Baked and Boiled Potatoes on Glycemic and Satiety Responses in Overweight Females

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03310476
• Other study ID #: Resistant starch in potatoes
• Status: Completed
• Phase: N/A
• Start date: January 1, 2018
• Est. completion date: August 31, 2019

Study information

• Verified date: September 2019
• Source: Texas Woman's University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Resistant starch (RS) is a type of fiber that has unique digestive properties that can impact overall health including glucose homeostasis and satiety. RS found in potatoes can be increased by using certain cooking methods and serving temperatures. The purpose of this trial will compare the acute glycemic and satiety responses after consuming potatoes differing in RS content that are 1) baked then chilled or 2) boiled and consumed hot in overweight females on two separate occasions.

Description:

Potatoes are a low-cost, nutrient-dense dietary staple in the U.S. rich in complex carbohydrates, potassium, magnesium, and fiber, but low in fat and sodium. Starch is the main complex carbohydrate found in potatoes that yields glucose to contribute to overall energy needs. Another type of starch found in potatoes is resistant to amylase hydrolysis in the small intestine which is resistant starch (RS). Trials using RS as a functional ingredient (~15-30 g/day) in healthy and overweight adults resulted in improvements in postprandial glucose, insulin sensitivity, satiety hormone response, and subjective satiety. Limited data exists using RS naturally found in commonly consumed foods, such as potatoes. Altering the cooking methods and serving temperatures of potatoes can influence the amount of RS to impact glucose, satiety hormone response, and subjective satiety. Using a cross-sectional, cross-over design, the aim of this study will determine how potatoes 1) baked and chilled or 2) boiled and consumed hot influence postprandial glycemic parameters, satiety hormones (glucagon-like peptide-1, peptide YY, and glucose-dependent insulinotropic polypeptide), subjective satiety, and subsequent energy intake in overweight females.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 30
• Est. completion date: August 31, 2019
• Est. primary completion date: August 31, 2019
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Female
• Age group: 18 Years to 40 Years

Eligibility

Inclusion Criteria:

• Overweight and obese (BMI between 28 and 40 kg/m^2)

• Any race or ethnicity

Exclusion Criteria:

• Diabetes or other metabolic disorder, cancer, or cardiovascular disease

• Smoking

• Pregnant or lactating

• More than 5% weight loss or gain over prior 6 months

• Following a special diet

• Sensitivity or aversion to potatoes

Related Conditions & MeSH terms

• Overweight
• Overweight and Obesity

Intervention

Other:
• Potatoes
Participants will follow the same protocol for each arm with a minimum of 1-week wash-out period between arms. For each arm, fasting blood will be collected then 200 g of potato will be consumed. Postprandial blood will be collected 15, 30, 60, and 120 minutes. Subjective satiety will be assessed using Visual Analogue Scale three times, as well as 48-hour subsequent dietary intake.

Locations

Country	Name	City	State
United States	Texas Woman's University	Houston	Texas

Sponsors (2)

Lead Sponsor	Collaborator
Texas Woman's University	Alliance for Potato Research and Education

Country where clinical trial is conducted

United States, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Other	Change in postprandial subjective satiety	Change in postprandial subjective satiety measured by Visual Analogue Scale (VAS) will be compared between interventions	VAS measured immediately and 120 minutes following potato intake
Other	Change in subsequent energy intake	Change in subsequent energy intake 48 hours following potato intake will be compared between interventions	Subsequent energy intake over 48 hours following potato intake
Primary	Change in postprandial glucose and insulin concentrations	Postprandial glucose and insulin concentrations will be compared between interventions	Change in glucose and insulin concentrations collected 15, 30, 60, and 120 minutes following potato intake
Secondary	Change in postprandial glucagon-like peptide- 1 (GLP-1, pg/mL) concentrations	Postprandial changes in GLP-1 will be compared between interventions	Change in GLP-1 concentrations collected 15, 30, 60, and 120 minutes following potato intake
Secondary	Change in postprandial peptide YY (PYY, pg/mL) concentrations	Postprandial changes in PYY will be compared between interventions	Change in PYY concentrations collected 15, 30, 60, and 120 minutes following potato intake
Secondary	Change in postprandial glucose-dependent insulinotropic peptide (GIP, pg/mL) concentrations	Postprandial changes in GIP will be compared between interventions	Change in GIP concentrations collected 15, 30, 60, and 120 minutes folllowing potato intake