Clinical trial NCT03309124: Effect of White Potatoes on Glycemic Response and Satiety in Older Adults
Official title: Effect of White Potatoes on Glycemic Response and Satiety in Older Adults
Study type: INTERVENTIONAL
Overall status: COMPLETED
Phase: NA
Conditions: Healthy
Keywords: White potatoes
Older adults
Satiety
Glycaemia
Lead sponsor: Toronto Metropolitan University
Sponsor class: OTHER
First posted: 2017-10-13
Enrollment: 20
Sex: ALL
Minimum age (years): 65
Standard ages: OLDER_ADULT
Accepts healthy volunteers: yes
Allocation: RANDOMIZED
Intervention model: CROSSOVER
Primary purpose: PREVENTION

Brief summary: The purpose of the present study is to explore the influence of cooking methods of potatoes on post-prandial glycaemia and satiety in healthy older adults.

Detailed description: Each of the 5 study sessions will be at least 7 days apart. Either meal skipping, or one of three treatments of white potatoes (a) baked (with skin), (b) mashed, (c) fried French fries, or white bread, prepared on the day of testing, will be served to healthy older adults (65+ years). Participants will consume the equivalent to 1 medium sized potato (\~280 kcal) or an equivalent amount of calories from white bread. Glycemic response, insulin, incretin hormones (glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP)), dipeptidyl peptidase 4 (DPP4), and cholecystokinin (CCK) will be measured for 2 h (0, 15, 30, 45, 60, 90 and 120 min) following meal consumption, as well as mood and subjective appetite. An ad libitum test meal will be provided at 120 min to assess food intake suppression.

Eligibility criteria: Inclusion Criteria:

* be 65 years or older
* be healthy
* not be taking medications that affect food intake regulation or blood glucose

Exclusion Criteria:

* anyone with food sensitivities or allergies to potatoes or potato-products,
* smokers
* diabetic or overweight/obese individuals.

Primary outcomes:
measure: Ad libitum food intake (lunch, at 120 minutes)
timeFrame: 120 minutes after meal consumption
measure: Change from baseline glycemic response
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
measure: Change from baseline insulin
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Secondary outcomes:
measure: Change from baseline subjective appetite
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
measure: Change from baseline mood
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
measure: Change from baseline cholecystokinin (CCK)
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
measure: Change from baseline dipeptidyl peptidase 4 (DPP4)
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
measure: Change from baseline glucose-dependent insulinotropic peptide (GIP)
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
measure: Change from baseline glucagon-like peptide-1 (GLP-1)
timeFrame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption
Other outcomes:
Locations:
city: Toronto
country: Canada
facility: School of Nutrition, Ryerson University
state: Ontario
Study officials:
affiliation: Toronto Metropolitan University
name: Nick Bellissimo, PhD
role: PRINCIPAL_INVESTIGATOR
References: