Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children

Toronto Metropolitan University

Status: Completed

Conditions: Healthy

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

Study type: Interventional

Funder types: Other

Identifiers

NCT03307681

REB2017-330 II

Details and patient eligibility

About

The purpose of the present study is to explore the influence of cooking methods on post-prandial glycaemia and its impact on satiety in children.

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 children (9-14 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: 14 patients

Sex: All

Ages: 9 to 14 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• be between 9 and 14 years of age
• be healthy, and have been born at term
• be a native English speaker
• not be taking any medications
• not have allergies to potatoes, rice, or beans.
• normal body weight (between the 5th and 85th BMI percentile for age and gender)

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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14 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 potato served hot

Experimental group

Description:

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

Treatment:

Other: Mashed potato served hot

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