Effect of White Potatoes on Glycemic Response and Satiety in Older Adults
Study Details
Study Description
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.
| Condition or Disease | Intervention/Treatment | Phase |
|---|---|---|
|
N/A |
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 Design
Arms and Interventions
| Arm | Intervention/Treatment |
|---|---|
| Experimental: White bread Matched for energy content and available carbohydrate content of potato treatments |
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.
|
| Experimental: Baked potato with skin Baked russet potato |
Other: 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).
|
| Experimental: Mashed potatoes Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato |
Other: 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.
|
| Experimental: Fried French fries Matched for available carbohydrate content of baked potato |
Other: Fried French fries
Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.
|
| Experimental: Meal skipping No food given |
Other: Meal skipping
No food given
|
Outcome Measures
Primary Outcome Measures
- 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 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)
- 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
- 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 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 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 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)
- 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)
Eligibility Criteria
Criteria
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.
Contacts and Locations
Locations
| Site | City | State | Country | Postal Code | |
|---|---|---|---|---|---|
| 1 | School of Nutrition, Ryerson University | Toronto | Ontario | Canada | M5B 2K3 |
Sponsors and Collaborators
- Ryerson University
Investigators
- Principal Investigator: Nick Bellissimo, PhD, Ryerson University
Study Documents (Full-Text)
None provided.More Information
Publications
None provided.- REB2017-330