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The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose

U

University of Toronto

Status

Completed

Conditions

Overweight
Diabetes
Obesity
Metabolic Syndrome

Treatments

Other: dietary treatment

Study type

Interventional

Funder types

Other

Identifiers

NCT02014207
OMAFRA (Other Grant/Funding Number)
Potato study 1: processing

Details and patient eligibility

About

Potato is one of the world's most popular foods and is widely accepted as a staple food. The objective of this study is to determine the effect of altering commercial blanching and cooling times during manufacture of frozen fries produced by the on blood glucose, satiety and appetite. It hypothesized that the processing regime predetermines the physiologic responses to ingested product and therefore it is possible to produce healthier product lines of potato fries.

Sex

Male

Ages

18 to 35 years old

Volunteers

No Healthy Volunteers

Inclusion criteria

  • Healthy men with a body mass index (kg/m2) of 20-24.9

Exclusion criteria

  • smocking, medication, breakfast skipping, restrained eating

Trial design

0 participants in 5 patient groups

golden crinkle
Experimental group
Treatment:
Other: dietary treatment
high blanch
Experimental group
Treatment:
Other: dietary treatment
low blanche
Experimental group
Treatment:
Other: dietary treatment
high chill
Experimental group
Treatment:
Other: dietary treatment
low chill
Experimental group
Treatment:
Other: dietary treatment

Trial contacts and locations

1

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Data sourced from clinicaltrials.gov

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