The Effect of Mashed Potato Composition on Food Intake, Satiety and Blood Glucose

December 8, 2013 updated by: G. Harvey Anderson, University of Toronto
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 consuming instant mashed potatoes with and without fat on glycemic response, subjective appetite and food intake. It is hypothesized that mashed potato with added fat (as it is usually consumed) will result in lower glycaemic response and subjective appetite, and reduced subsequent food intake.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Phase

  • Not Applicable

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

18 years to 35 years (Adult)

Accepts Healthy Volunteers

N/A

Genders Eligible for Study

Male

Description

Inclusion Criteria:

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

Exclusion Criteria:

  • •smocking, medication, breakfast skipping, restrained eating

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Prevention

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Experimental: Mashed Potatoes (as produced)
Other: Dietary treatment
Experimental: Mashed Potatoes (with no added butter during production)
Other: Dietary treatment
Experimental: glucose control (50 g)
Other: Dietary treatment

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Time Frame
blood glucose
Time Frame: 120 min
120 min

Secondary Outcome Measures

Outcome Measure
Time Frame
food intake
Time Frame: 120 min
120 min

Other Outcome Measures

Outcome Measure
Time Frame
subjective appetite
Time Frame: 120 min
120 min

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

University of Toronto

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Primary Completion (Actual)

January 1, 2007

Study Registration Dates

First Submitted

December 8, 2013

First Submitted That Met QC Criteria

December 8, 2013

First Posted (Estimate)

December 11, 2013

Study Record Updates

Last Update Posted (Estimate)

December 11, 2013

Last Update Submitted That Met QC Criteria

December 8, 2013

Last Verified

December 1, 2013

More Information

Terms related to this study

Additional Relevant MeSH Terms

Other Study ID Numbers

  • Potato study 2: mashed potato

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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