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

Toronto Metropolitan University

Status: Completed

Conditions: Healthy

Treatments: Other: Fried French fries; Other: Mashed potatoes; Other: Meal skipping; Other: White bread; Other: Baked potato with skin

Study type: Interventional

Funder types: Other

Identifiers

NCT03309124

REB2017-330

Details and patient eligibility

About

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.

Full 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.

Enrollment: 20 patients

Sex: All

Ages: 65+ years old

Volunteers: Accepts Healthy Volunteers

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.

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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20 participants in 5 patient groups

White bread

Experimental group

Description:

Matched for energy content and available carbohydrate content of potato treatments

Treatment:

Other: White bread

Baked potato with skin

Experimental group

Description:

Baked russet potato

Treatment:

Other: Baked potato with skin

Mashed potatoes

Experimental group

Description:

Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato

Treatment:

Other: Mashed potatoes

Fried French fries

Experimental group

Description:

Matched for available carbohydrate content of baked potato

Treatment:

Other: Fried French fries

Meal skipping

Experimental group

Description:

No food given

Treatment:

Other: Meal skipping