Post-prandial Glucose Response From Phytochemical Rich Potato Products

Purdue University

Status: Completed

Conditions: Appetitive Behavior; Glycemic Response

Treatments: Other: Skin On French Fry; Other: Hash brown; Other: Skin Off French Fry; Other: Carbohydrate control

Study type: Interventional

Funder types: Other; Other U.S. Federal agency

Identifiers

NCT03066713

055-046

Details and patient eligibility

About

Assess the impact of high antioxidant potato products on postprandial glycemic response and subsequent appetite and food intake.

Full 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.

Enrollment: 24 patients

Sex: All

Ages: 18 to 50 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI 18.5-25, male or female

Exclusion criteria

• BMI outside 18.5-25

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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24 participants in 4 patient groups

Experimental: A

Experimental group

Description:

Skin On French Fry - breakfast Skin On French Fry - lunch Mashed Potatoes - dinner

Treatment:

Other: Skin On French Fry

Experimental: B

Experimental group

Description:

Skin Off French Fry - breakfast Skin Off French Fry - lunch Mashed Potatoes - dinner

Treatment:

Other: Skin Off French Fry

Experimental: C

Experimental group

Description:

Hash brown - breakfast Hash brown - lunch Mashed Potato - dinner

Treatment:

Other: Hash brown

Experimental: D

Experimental group

Description:

Pancake - breakfast Pretzels - lunch Macaroni - dinner

Treatment:

Other: Carbohydrate control