Clinical trial NCT03310476: Influence of Resistant Starch Intake in Potatoes on Blood Glucose and Satiety Responses in Overweight Females
Official title: Influence of Resistant Starch in Baked and Boiled Potatoes on Glycemic and Satiety Responses in Overweight Females
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Overweight and Obesity
Lead sponsor: Texas Woman's University
Sponsor class: OTHER
Collaborators: name: Alliance for Potato Research and Education
First posted: 2017-10-16
Enrollment: 30
Sex: FEMALE
Minimum age (years): 18
Maximum age (years): 40
Standard ages: ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: PREVENTION

Brief summary: Resistant starch (RS) is a type of fiber that has unique digestive properties that can impact overall health including glucose homeostasis and satiety. RS found in potatoes can be increased by using certain cooking methods and serving temperatures. The purpose of this trial will compare the acute glycemic and satiety responses after consuming potatoes differing in RS content that are 1) baked then chilled or 2) boiled and consumed hot in overweight females on two separate occasions.

Detailed description: Potatoes are a low-cost, nutrient-dense dietary staple in the U.S. rich in complex carbohydrates, potassium, magnesium, and fiber, but low in fat and sodium. Starch is the main complex carbohydrate found in potatoes that yields glucose to contribute to overall energy needs. Another type of starch found in potatoes is resistant to amylase hydrolysis in the small intestine which is resistant starch (RS). Trials using RS as a functional ingredient (\~15-30 g/day) in healthy and overweight adults resulted in improvements in postprandial glucose, insulin sensitivity, satiety hormone response, and subjective satiety. Limited data exists using RS naturally found in commonly consumed foods, such as potatoes. Altering the cooking methods and serving temperatures of potatoes can influence the amount of RS to impact glucose, satiety hormone response, and subjective satiety. Using a cross-sectional, cross-over design, the aim of this study will determine how potatoes 1) baked and chilled or 2) boiled and consumed hot influence postprandial glycemic parameters, satiety hormones (glucagon-like peptide-1, peptide YY, and glucose-dependent insulinotropic polypeptide), subjective satiety, and subsequent energy intake in overweight females.

Eligibility criteria: Inclusion Criteria:

* Overweight and obese (BMI between 28 and 40 kg/m\^2)
* Any race or ethnicity

Exclusion Criteria:

* Diabetes or other metabolic disorder, cancer, or cardiovascular disease
* Smoking
* Pregnant or lactating
* More than 5% weight loss or gain over prior 6 months
* Following a special diet
* Sensitivity or aversion to potatoes

Primary outcomes:
measure: Change in postprandial glucose and insulin concentrations
timeFrame: Change in glucose and insulin concentrations collected 15, 30, 60, and 120 minutes following potato intake
Secondary outcomes:
measure: Change in postprandial glucagon-like peptide- 1 (GLP-1, pg/mL) concentrations
timeFrame: Change in GLP-1 concentrations collected 15, 30, 60, and 120 minutes following potato intake
measure: Change in postprandial peptide YY (PYY, pg/mL) concentrations
timeFrame: Change in PYY concentrations collected 15, 30, 60, and 120 minutes following potato intake
measure: Change in postprandial glucose-dependent insulinotropic peptide (GIP, pg/mL) concentrations
timeFrame: Change in GIP concentrations collected 15, 30, 60, and 120 minutes folllowing potato intake
Other outcomes:
measure: Change in postprandial subjective satiety
timeFrame: VAS measured immediately and 120 minutes following potato intake
measure: Change in subsequent energy intake
timeFrame: Subsequent energy intake over 48 hours following potato intake
Locations:
city: Houston
country: United States
facility: Texas Woman's University
state: Texas
Study officials:
affiliation: Texas Woman's University
name: Mindy Patterson, PhD, RDN
role: PRINCIPAL_INVESTIGATOR
References: