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Completed

NCT Number: NCT03309124

Effect of White Potatoes on Glycemic Response and Satiety in Older Adults

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.

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Key information

Conditions

Healthy

Age range

65 year and older

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

School of Nutrition, Ryerson University

Toronto, Ontario, M5B 2K3, Canada

About this study

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.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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.

Treatment and study plan

White Bread

Other

Toasted, with canola oil added to match for fat content of French fries (13.9 grams), as well as being matched for energy (280 kilocalories) and available carbohydrate content (33 grams) of potato treatments.

Baked potato with skin

Other

Baked russet potato with canola oil added once baked to match for fat content of French fries, and also matched for the salt content of white bread (280 milligrams).

Mashed potatoes

Other

Mashed potatoes prepared from frozen, with canola oil added to match for fat content of French fries, as well as being matched for energy and available carbohydrate content of the baked potato.

Fried French fries

Other

Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.

Meal skipping

Other

No food given

Primary outcomes

  1. Ad libitum food intake (lunch, at 120 minutes)

    Time frame: 120 minutes after meal consumption

    Food intake will be determined by weighing the meal before and after serving. The net weight of the test meal will be converted to calories

  2. Change from baseline glycemic response

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Blood glucose (mmol/L). Blood glucose will be measured in whole blood using YSI 2300 STAT PLUS (YSI Incorporated, Yellow Springs, OH)

  3. Change from baseline insulin

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Blood insulin (pmol/L). Insulin concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).

Secondary outcomes

  1. Change from baseline subjective appetite

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.

  2. Change from baseline mood

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.

  3. Change from baseline cholecystokinin (CCK)

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Blood CCK (pmol/L). CCK concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

  4. Change from baseline dipeptidyl peptidase 4 (DPP4)

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Blood DPP4 (ng/mL). DPP4 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

  5. Change from baseline glucose-dependent insulinotropic peptide (GIP)

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Blood GIP (pmol/L). GIP concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

  6. Change from baseline glucagon-like peptide-1 (GLP-1)

    Time frame: baseline and then 15, 30, 45, 60, 90 and 120 minutes after meal consumption

    Blood GLP-1 (pmol/L). GLP-1 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts)

Sponsors and collaborators

Lead sponsor

Toronto Metropolitan University

Other

Registry information

Important dates

Study start
2018
Primary completion
2019
Study completion
2019
First posted
Oct 13, 2017
Registry last updated
Sep 13, 2019

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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