Glycemic Index and Polyphenol Bioavailability of Potatoes (GI)

Guelph Food Research Centre

Status: Completed

Conditions: Diabetes; Insulin Resistance

Treatments: Other: Glycemic response to different varieties of potatoes

Study type: Interventional

Funder types: Other; NETWORK

Identifiers

NCT01053793

09-11-004

GFRC 09-11-004 (Other Identifier)

Details and patient eligibility

About

The purpose of this study is to determine the glycemic index of four varieties of potatoes and to determine the bioavailability of polyphenols contained in these potatoes.

Full description

Ten healthy persons will have a fasting blood sample drawn and asked to randomly consume a 50g glucose drink (2 occasions), or 50g carbohydrate equivalent of cooked purple, red, yellow and white potatoes. Further blood samples will be obtained at 15,30, 45, 60, 90, 120, 180, 240 mins. Bloods from the first 2 hours will be analyzed for glucose and insulin to determine the glycemic response. Hourly blood samples will be analyzed for polyphenol to determine the bioavailability of polyphenols from the different potato variety. Urine samples will be collected before ingestion of the food items and again at 4 hours, and will be used to determine polyphenol bioavailability.

Enrollment: 10 estimated patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy, non-smoker on no medication
• normal glucose tolerance
• willing to have a catheter inserted in forearm

Exclusion criteria

• abnormal glucose tolerance
• abnormal BMI
• on medication for a chronic disorder

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Single Group Assignment

Masking: None (Open label)

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10 participants in 2 patient groups

Glucose Standard

Active Comparator group

Treatment:

Other: Glycemic response to different varieties of potatoes

Potato Variety

Experimental group

Treatment:

Other: Glycemic response to different varieties of potatoes