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OpenTrials
Completed

NCT Number: NCT02014207

The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose

Potato is one of the world's most popular foods and is widely accepted as a staple food. The objective of this study is to determine the effect of altering commercial blanching and cooling times during manufacture of frozen fries produced by the on blood glucose, satiety and appetite. It hypothesized that the processing regime predetermines the physiologic responses to ingested product and therefore it is possible to produce healthier product lines of potato fries.

Completed

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Key information

Conditions

Obesity Body Weight Diabetes Diabetes Mellitus Endocrine System Diseases Glucose Metabolism Disorders Hyperinsulinism Insulin Resistance Metabolic Diseases Metabolic Syndrome Nutrition Disorders Nutritional and Metabolic Diseases Overnutrition Overweight Pathological Conditions, Signs and Symptoms Signs and Symptoms

Age range

18 year–35 year

Sex eligibility

Male

Study type

Interventional

Phase

Not applicable

Primary location

Department of Nutritional Sciences

Toronto, Ontario, M5S 3E2, Canada

Who can participate

Healthy volunteers accepted: No

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

Inclusion criteria

  • Healthy men with a body mass index (kg/m2) of 20-24.9

Exclusion criteria

  • smocking, medication, breakfast skipping, restrained eating

Treatment and study plan

dietary treatment

Other

Primary outcomes

  1. blood glucose

    Time frame: 120 min

    Glycaemic response will be measured before the treatment (baseline) and at 15, 30, 45, 60, 90 and 120 min after the treatment. The glucose concentration will be measured in capillary blood using portable glucose meter.

Secondary outcomes

  1. food intake

    Time frame: 120 min

    Ad libidum food intake will be measure at 120 min using test pizza meal. The amount of consumed test meal (g) will be converted to the energy (kcal).

Other outcomes

  1. subjective appetite

    Time frame: 120 min

    Subjective appetite will be measured with visual analogue scales at 0 min immediately before the treatment (baseline) and at 15, 30, 45, 60, 90 and 120 min after the treatment.

Sponsors and collaborators

Lead sponsor

University of Toronto

Other

Registry information

Important dates

Primary completion
2007
First posted
Dec 18, 2013
Registry last updated
Dec 18, 2013

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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