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Completed

NCT Number: NCT03310476

Influence of Resistant Starch Intake in Potatoes on Blood Glucose and Satiety Responses in Overweight Females

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.

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Key information

Conditions

Overweight and Obesity Body Weight Nutrition Disorders Nutritional and Metabolic Diseases Obesity Overnutrition Overweight Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

18 year–40 year

Sex eligibility

Female

Study type

Interventional

Phase

Not applicable

Primary location

Texas Woman's University

Houston, Texas, 77030, United States

About this study

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.

Who can participate

Healthy volunteers accepted: Yes

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

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

Treatment and study plan

Potatoes

Other

Participants will follow the same protocol for each arm with a minimum of 1-week wash-out period between arms. For each arm, fasting blood will be collected then 200 g of potato will be consumed. Postprandial blood will be collected 15, 30, 60, and 120 minutes. Subjective satiety will be assessed using Visual Analogue Scale three times, as well as 48-hour subsequent dietary intake.

Primary outcomes

  1. Change in postprandial glucose and insulin concentrations

    Time frame: Change in glucose and insulin concentrations collected 15, 30, 60, and 120 minutes following potato intake

    Postprandial glucose and insulin concentrations will be compared between interventions

Secondary outcomes

  1. Change in postprandial glucagon-like peptide- 1 (GLP-1, pg/mL) concentrations

    Time frame: Change in GLP-1 concentrations collected 15, 30, 60, and 120 minutes following potato intake

    Postprandial changes in GLP-1 will be compared between interventions

  2. Change in postprandial peptide YY (PYY, pg/mL) concentrations

    Time frame: Change in PYY concentrations collected 15, 30, 60, and 120 minutes following potato intake

    Postprandial changes in PYY will be compared between interventions

  3. Change in postprandial glucose-dependent insulinotropic peptide (GIP, pg/mL) concentrations

    Time frame: Change in GIP concentrations collected 15, 30, 60, and 120 minutes folllowing potato intake

    Postprandial changes in GIP will be compared between interventions

Other outcomes

  1. Change in postprandial subjective satiety

    Time frame: VAS measured immediately and 120 minutes following potato intake

    Change in postprandial subjective satiety measured by Visual Analogue Scale (VAS) will be compared between interventions

  2. Change in subsequent energy intake

    Time frame: Subsequent energy intake over 48 hours following potato intake

    Change in subsequent energy intake 48 hours following potato intake will be compared between interventions

Sponsors and collaborators

Lead sponsor

Texas Woman's University

Other

Collaborators

  • Alliance for Potato Research and Education

Registry information

Official study title

Influence of Resistant Starch in Baked and Boiled Potatoes on Glycemic and Satiety Responses in Overweight Females

Important dates

Study start
2018
Primary completion
2019
Study completion
2019
First posted
Oct 16, 2017
Registry last updated
Sep 16, 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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