Post-prandial Glucose Response From Phytochemical Rich Potato Products

Study Overview
=================
Brief Summary
-----------------
Assess the impact of high antioxidant potato products on postprandial glycemic response and subsequent appetite and food intake.

Detailed 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.

Official Title
-----------------
Post-prandial Glucose Response From Phytochemical Rich Potato Products

Conditions
-----------------
Glycemic Response, Appetitive Behavior

Intervention / Treatment
-----------------
* Other: Skin Off French Fry
* Other: Skin On French Fry
* Other: Hash brown
* Other: Carbohydrate control


Participation Criteria
=================
Eligibility Criteria
-----------------
Inclusion Criteria: BMI 18.5-25, male or female Exclusion Criteria: BMI outside 18.5-25

Ages Eligible for Study
-----------------
Minimum Age: 18 Years
Maximum Age: 50 Years

Sexes Eligible for Study
-----------------
All

Accepts Healthy Volunteers
-----------------
Accepts Healthy Volunteers

Study Plan
=================
How is the study designed?
-----------------

Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Experimental: A<br>Skin On French Fry - breakfast Skin On French Fry - lunch Mashed Potatoes - dinner | Other: Skin On French Fry<br>* Skin On French Fries will be provided at breakfast and lunch<br>|
| Experimental: Experimental: B<br>Skin Off French Fry - breakfast Skin Off French Fry - lunch Mashed Potatoes - dinner | Other: Skin Off French Fry<br>* Skin Off French Fries will be provided at breakfast and lunch<br>|
| Experimental: Experimental: C<br>Hash brown - breakfast Hash brown - lunch Mashed Potato - dinner | Other: Hash brown<br>* Hash brown potatoes will be provided at breakfast and lunch.<br>|
| Experimental: Experimental: D<br>Pancake - breakfast Pretzels - lunch Macaroni - dinner | Other: Carbohydrate control<br>* A pancake will be provided at breakfast, and pretzels will be provided at lunch.<br>|

What is the study measuring?
-----------------
Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Change in Blood Glucose over 24 hours | Samples taken every 5 minutes for 24 hours by a continuous glucose monitor | 24 hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Appetite | Questionnaire on hunger, fullness, desire to eat, prospective consumption, thirst taken hourly on the same day as the feeding intervention | Every hour for 24 hours |