Post-prandial Glucose Response From Phytochemical Rich Potato Products
Study Details
Study Description
Brief Summary
Assess the impact of high antioxidant potato products on postprandial glycemic response and subsequent appetite and food intake.
Condition or Disease | Intervention/Treatment | Phase |
---|---|---|
|
N/A |
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 Design
Arms and Interventions
Arm | Intervention/Treatment |
---|---|
Experimental: Experimental: A Skin On French Fry - breakfast Skin On French Fry - lunch Mashed Potatoes - dinner |
Other: Skin On French Fry
Skin On French Fries will be provided at breakfast and lunch
|
Experimental: Experimental: B Skin Off French Fry - breakfast Skin Off French Fry - lunch Mashed Potatoes - dinner |
Other: Skin Off French Fry
Skin Off French Fries will be provided at breakfast and lunch
|
Experimental: Experimental: C Hash brown - breakfast Hash brown - lunch Mashed Potato - dinner |
Other: Hash brown
Hash brown potatoes will be provided at breakfast and lunch.
|
Experimental: Experimental: D Pancake - breakfast Pretzels - lunch Macaroni - dinner |
Other: Carbohydrate control
A pancake will be provided at breakfast, and pretzels will be provided at lunch.
|
Outcome Measures
Primary Outcome Measures
- 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
- 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
Eligibility Criteria
Criteria
Inclusion Criteria:
- BMI 18.5-25, male or female
Exclusion Criteria:
- BMI outside 18.5-25
Contacts and Locations
Locations
Site | City | State | Country | Postal Code | |
---|---|---|---|---|---|
1 | Purdue University | West Lafayette | Indiana | United States | 47906 |
Sponsors and Collaborators
- Purdue University
- USDA Beltsville Human Nutrition Research Center
Investigators
- Principal Investigator: Richard D Mattes, PhD, Purdue University
Study Documents (Full-Text)
None provided.More Information
Publications
None provided.- 055-046