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Completed

NCT Number: NCT02820805

Dietary Carbohydrate Consumption on Memory Performance and Mood in Children

The purpose of this study is to determine the effect of carbohydrates on blood glucose levels, subjective appetite, mood, and memory performance in 9 to 14 year old normal weight (NW) and overweight or obese (OW/OB) children.

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Key information

Conditions

Cognitive Ability, General

Age range

9 year–14 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

School of Nutrition, Ryerson University

Toronto, Ontario, Canada

About this study

NW and OW/OB children, 9-14 years of age, will participate in the experiment. The effect of 5 different meals (mashed potatoes, hash browns, French fries, rice, or beans matched by 50g of available carbohydrate) and meal skipping will be examined. On six separate mornings, one of the meals or no meal will be provided in a random order upon their arrival. Blood glucose, subjective appetite, and mood will be measured at baseline, 10, 30, 60, 120, and 180 minutes after meal consumption. Cognitive performance will be measured using an immediate and delayed word recall test, and two to three executive function tasks at 10, 30, 60, 120, and 180 minutes after meal consumption.

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • be between 9 and 14 years of age
  • be healthy, and have been born at term
  • be a native English speaker
  • not be taking any medications
  • not have allergies to potatoes, rice, or beans.
  • normal body weight (between the 5th and 85th BMI percentile for age and gender)
  • OW/OB (>85th BMI percentile for age and gender)

Exclusion criteria

  • Food sensitivities, allergies, or dietary restrictions
  • Health, learning, emotional, or behaivoural problems
  • Receiving any medications

Treatment and study plan

Meal skipping

Other

No meal

French fries

Other

50g of available carbohydrates meal

Mashed potatoes

Other

50g of available carbohydrates meal

Hash browns

Other

50g of available carbohydrates meal

Rice

Other

50g of available carbohydrates meal

Beans

Other

50g of available carbohydrates meal

Primary outcomes

  1. Cognitive performance

    Time frame: 10, 30, 60, 120, 180 minutes after meal consumption

    Participants will participate in a battery of tests that include two learning and memory tasks and two attention tasks at 10, 30, 60, 120, and 180 minutes after meal consumption.

Secondary outcomes

  1. Blood glucose response

    Time frame: Baseline, 10, 30, 60, 120, and 180 minutes after meal consumption

    Blood will be collected at baseline, 10, 30, 60, 120, and 180 minutes after meal consumption to observe glycemic responses to 50g available carbohydrates from mashed potatoes, potato pancakes, French fries, rice, or beans

  2. Subjective Appetite and Mood

    Time frame: Baseline, 10, 30, 60, 120, and 180 minutes after meal consumption

    Participants will complete subjective ratings on appetite (e.g., desire to eat, hunger, fullness) and mood (e.g. anger, happiness, excitement, sleepiness) at baseline, 10, 30, 60, 120, and 180 minutes after meal consumption.

Sponsors and collaborators

Lead sponsor

Toronto Metropolitan University

Other

Registry information

Official study title

The Effect of Dietary Carbohydrate Consumption on Memory Performance and Mood in Normal Weight and Overweight/Obese Children

Important dates

Study start
2016
Primary completion
2016
Study completion
2016
First posted
Jul 1, 2016
Registry last updated
Aug 9, 2017

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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