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

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