The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose
Primary Purpose
Obesity, Overweight, Diabetes
Status
Completed
Phase
Not Applicable
Locations
Canada
Study Type
Interventional
Intervention
dietary treatment
Sponsored by
About this trial
This is an interventional prevention trial for Obesity
Eligibility Criteria
Inclusion Criteria:
- Healthy men with a body mass index (kg/m2) of 20-24.9
Exclusion Criteria:
- smocking, medication, breakfast skipping, restrained eating
Sites / Locations
- Department of Nutritional Sciences
Arms of the Study
Arm 1
Arm 2
Arm 3
Arm 4
Arm 5
Arm Type
Experimental
Experimental
Experimental
Experimental
Experimental
Arm Label
golden crinkle
high blanch
low blanche
high chill
low chill
Arm Description
Outcomes
Primary Outcome Measures
blood glucose
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 Outcome Measures
food intake
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).
Full Information
NCT ID
NCT02014207
First Posted
December 7, 2013
Last Updated
December 11, 2013
Sponsor
University of Toronto
1. Study Identification
Unique Protocol Identification Number
NCT02014207
Brief Title
The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose
Study Type
Interventional
2. Study Status
Record Verification Date
December 2013
Overall Recruitment Status
Completed
Study Start Date
undefined (undefined)
Primary Completion Date
January 2007 (Actual)
Study Completion Date
undefined (undefined)
3. Sponsor/Collaborators
Responsible Party, by Official Title
Principal Investigator
Name of the Sponsor
University of Toronto
4. Oversight
5. Study Description
Brief Summary
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.
6. Conditions and Keywords
Primary Disease or Condition Being Studied in the Trial, or the Focus of the Study
Obesity, Overweight, Diabetes, Metabolic Syndrome
7. Study Design
Primary Purpose
Prevention
Study Phase
Not Applicable
8. Arms, Groups, and Interventions
Arm Title
golden crinkle
Arm Type
Experimental
Arm Title
high blanch
Arm Type
Experimental
Arm Title
low blanche
Arm Type
Experimental
Arm Title
high chill
Arm Type
Experimental
Arm Title
low chill
Arm Type
Experimental
Intervention Type
Other
Intervention Name(s)
dietary treatment
Primary Outcome Measure Information:
Title
blood glucose
Description
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.
Time Frame
120 min
Secondary Outcome Measure Information:
Title
food intake
Description
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).
Time Frame
120 min
Other Pre-specified Outcome Measures:
Title
subjective appetite
Description
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.
Time Frame
120 min
10. Eligibility
Sex
Male
Minimum Age & Unit of Time
18 Years
Maximum Age & Unit of Time
35 Years
Accepts Healthy Volunteers
No
Eligibility Criteria
Inclusion Criteria:
Healthy men with a body mass index (kg/m2) of 20-24.9
Exclusion Criteria:
smocking, medication, breakfast skipping, restrained eating
Facility Information:
Facility Name
Department of Nutritional Sciences
City
Toronto
State/Province
Ontario
ZIP/Postal Code
M5S 3E2
Country
Canada
12. IPD Sharing Statement
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The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose
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