The Effects of Carbohydrate Source on Food Intake, Blood Glucose and Gut Hormone Response in Healthy Children

The Effects of Potatoes and Other Carbohydrate Side Dishes Consumed With Meat on Food Intake, Glycaemia and Satiety Response in Children

This study will compare the effects of commonly consumed carbohydrate sources such as potatoes, pasta and rice along with a fixed portion of meat on blood glucose, satiety and insulin levels among healthy body weight children. Healthy boys and girls, aged between 11 - 13 years old, will be involved in this study.

Study Overview

• Status: Completed
• Conditions: Obesity; Diabetes
• Intervention / Treatment: Dietary supplement: Rice treatment; Dietary supplement: Pasta treatment; Dietary supplement: Boiled and mashed potato treatment; Dietary supplement: Baked french fries treatment; Dietary supplement: Fried french fries treatment

Detailed Description

The prevalence of childhood obesity and overweight has become a major health concern worldwide. Prevention of overweight and obesity in children is a high priority because they are at high risk of becoming obese adults and obesity is predictive of the development of coronary heart disease, hypertension and diabetes. Thus, there is a need for food-based solutions to increase satiety and subsequently reduce energy intake.

Over the past 40 years, the consumption of potatoes has decreased by 41% which may be a consequence of movements aimed at decreasing serving sizes, or the outright banning, of potato foods from cafeterias and quick service restaurants such as French fries due to the observational studies showing they are linked with increased risk of obesity. Alternate energy dense starches such as rice and pasta have increased in consumption as a result for meal accompaniments with no discernible decrease in the upward trajectory of the number of overweight and obese individuals. These recent trends may be a consequence of individuals ignoring vital information such as the substantial nutrient content as well as the overall balance and low energy density to nutrient density ratio of the potato in addition to other beneficial components.

Compounding this, research has also indicated that the GI of potatoes is high relative to other starches, in spite of recent evidence suggesting a high variability in these measurements or little consideration taken for the preparation method of the potato (potato chips vs. baked potato, for example). Additionally, potatoes are commonly consumed with other foods which in turn often significantly lower the GI of the meal when compared to consumption of the potato alone. For example, Estima potatoes ingested with 62 g of cheddar cheese reduced the GI from 93 to 39 and mashed potatoes served with oil, chicken breast and salad (representing a meal) reduced the GI of the potato from 108 to 54. The GI is based on the consumption of a fixed amount of available carbohydrate, which may not be representative of the glycaemic effect of the amount of carbohydrate usually consumed in a serving of a food within a meal, such as the case with potatoes.

We have extensive experience in conducting experimental studies especially with children. Previously in our laboratory, we investigated and published numerous studies focused on assessing food intake (FI) regulation and appetite in children aged 9 to 13 years.

Thus, the purpose of the current study is to determine effects of commonly consumed carbohydrate sources such as potatoes, pasta and rice along with a fixed portion of meat on blood glucose, satiety and insulin levels among healthy body weight children (aged 11 to 13 years) over a 2 hour period.

• Study Type: Interventional
• Enrollment (Actual): 32
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Ontario
    • Toronto, Ontario, Canada, M5S 3E2
      • Department of Nutritional Sciences, FitzGerald Building

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 11 years to 13 years (Child)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• boys and girls
• age 11 to 13 years old
• healthy
• BMI-for-age percentile 15% to 85%

Exclusion Criteria:

• taking any medications,
• Parental report of children with major disease,
• behavioral or emotional difficulties,
• children who have a food allergy,
• children follow a therapeutic diet, or do not habitually eat breakfast

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: None (Open Label)

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Rice treatment; Dietary Intervention: Ad libitum intake of white rice	Dietary supplement: Rice treatment; All arms are given to all participants, in a randomized (cross over) order
Experimental: Pasta treatment; Dietary Intervention: Ad libitum intake of pasta	Dietary supplement: Pasta treatment
Experimental: boiled and mashed potato treatment; Dietary Intervention: Ad libitum intake of boiled and mashed potato	Dietary supplement: Boiled and mashed potato treatment
Experimental: Baked french fries treatment; Dietary Intervention: Ad libitum intake of baked french fries	Dietary supplement: Baked french fries treatment
Experimental: Fried french fries treatment; Dietary Intervention: Ad libitum intake of fried french fries	Dietary supplement: Fried french fries treatment

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Food Intake	Food intake (kCal) will be assessed 30 min after consumption of the ad libitum treatments of either rice, pasta, boiled and mashed potatoes, baked french fries or fried french fries.	Food intake will be measured at 30 min after ad libitum carbohydrate intake

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
blood glucose	Blood glucose (mmol/L) will be measured using finger prick capillary blood samples	blood glucose will be measured at 0, 30, 45, 60, 75, 90 and 120 min - during the 2 hours study period.
Plasma Insulin hormone	Plasma Insulin hormone will be measured using intra-venous blood sample	Insulin will be measured at 0, 30, 60 and 120 min - during the 2 hours study period.
Plasma Glucogan like peptide (GLP-1) hormone	Plasma GLP-1 hormone will be measured using intra-venous blood sample	GLP-1 will be measured at 0, 30, 60 and 120 min - during the 2 hours study period.
Plasma ghrelin hormone	Plasma ghrelin hormone will be measured using intra-venous blood sample	Active ghrelin hormone will be measured at 0, 30, 60 and 120 min - during the 2 hours study period.
Peptide YY (PYY) hormone	Plasma PYY hormone will be measured using intra-venous blood sample	PYY hormone will be measured at 0, 30, 60 and 120 min - during the 2 hours study period.
subjective appetite	Subjective appetite will be measured by using visual analouge scales	Subjective appetite will be measured at 0, 30, 45, 60, 75, 90 and 120 min - during the 2 hours study period.

Collaborators and Investigators

• Sponsor: University of Toronto
• Investigators: Principal Investigator: Harvey G Anderson, PhD, University of Toronto, Toronto

Study record dates

Study Major Dates

• Study Start: April 1, 2013
• Primary Completion (Actual): August 1, 2015
• Study Completion (Actual): December 1, 2015

Study Registration Dates

• First Submitted: July 13, 2015
• First Submitted That Met QC Criteria: July 14, 2015
• First Posted (Estimate): July 15, 2015

Study Record Updates

• Last Update Posted (Actual): May 8, 2017
• Last Update Submitted That Met QC Criteria: May 4, 2017
• Last Verified: May 1, 2017

More Information

Terms related to this study

• Keywords: insulin; blood glucose; satiety; potato; food intake
• Other Study ID Numbers: APRE_29695