Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children

The purpose of the present study is to explore the influence of cooking methods on post-prandial glycaemia and its impact on satiety in children.

Study Overview

• Status: Completed
• Conditions: Healthy
• Intervention / Treatment: Other: White bread; Other: Baked potato with skin; Other: Mashed potato served hot; Other: Fried French fries; Other: Meal skipping

Detailed Description

Each of the 5 study sessions will be at least 7 days apart. Either meal skipping, or one of three treatments of white potatoes (a) baked (with skin), (b) mashed, (c) fried French fries, or white bread, prepared on the day of testing, will be served to healthy children (9-14 years). Participants will consume the equivalent to 1 medium sized potato (~280 kcal) or an equivalent amount of calories from white bread. Glycemic response, insulin, incretin hormones (glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP)), dipeptidyl peptidase 4 (DPP4), and cholecystokinin (CCK) will be measured for 2 h (0, 15, 30, 45, 60, 90 and 120 min) following meal consumption, as well as mood and subjective appetite. An ad libitum test meal will be provided at 120 min to assess food intake suppression.

• Study Type: Interventional
• Enrollment (Actual): 14
• Phase: Not Applicable

Contacts and Locations

Study Locations

• Canada
  • Ontario
    • Toronto, Ontario, Canada, M5B 2K3
      • School of Nutrition, Ryerson University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 9 years to 14 years (CHILD)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• be between 9 and 14 years of age
• be healthy, and have been born at term
• be a native English speaker
• not be taking any medications
• not have allergies to potatoes, rice, or beans.
• normal body weight (between the 5th and 85th BMI percentile for age and gender)

Exclusion Criteria:

• anyone with food sensitivities or allergies to potatoes or potato-products,
• smokers
• diabetic or overweight/obese individuals.

Study Plan

How is the study designed?

Design Details

• Primary Purpose: PREVENTION
• Allocation: RANDOMIZED
• Interventional Model: CROSSOVER
• Masking: NONE

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
EXPERIMENTAL: White bread; Matched for energy content and available carbohydrate content of potato treatments	Other: White bread; Toasted, with canola oil added to match for fat content of French fries (13.9 grams), as well as being matched for energy (280 kilocalories) and available carbohydrate content (33 grams) of potato treatments.
EXPERIMENTAL: Baked potato with skin; Baked russet potato	Other: Baked potato with skin; Baked russet potato with canola oil added once baked to match for fat content of French fries, and also matched for the salt content of white bread (280 milligrams).
EXPERIMENTAL: Mashed potato served hot; Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato	Other: Mashed potato served hot; Mashed potatoes prepared from frozen, with canola oil added to match for fat content of French fries, as well as being matched for energy and available carbohydrate content of the baked potato.
EXPERIMENTAL: Fried French fries; Matched for available carbohydrate content of baked potato	Other: Fried French fries; Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.
EXPERIMENTAL: Meal skipping; No food given	Other: Meal skipping; No food given

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Ad libitum food intake (lunch, at 120 minutes)	Food intake will be determined by weighing the meal before and after serving. The net weight of the test meal will be converted to calories	at 120 minutes post morning meal consumption
Change from baseline glycemic response	Blood glucose (mmol/L). Blood glucose will be measured in whole blood using YSI 2300 STAT PLUS (YSI Incorporated, Yellow Springs, OH)	15, 30, 45, 60, 90, and 120 minutes after meal consumption
Change from baseline insulin	Blood insulin (pmol/L). Insulin concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).	15, 30, 45, 60, 90, and 120 minutes after meal consumption

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Change from baseline subjective appetite	Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.	15, 30, 45, 60, 90, and 120 minutes after meal consumption
Change from baseline mood	Measured using visual analogue scale (mm). Each VAS is a 100 mm line where they will place a pencil mark to describe their feelings.	15, 30, 45, 60, 90, and 120 minutes after meal consumption
Change from baseline cholecystokinin (CCK)	Blood CCK (pmol/L). CCK concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).	15, 30, 45, 60, 90, and 120 minutes after meal consumption
Change from baseline dipeptidyl peptidase 4 (DPP4)	Blood DPP4 (ng/mL). DPP4 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).	15, 30, 45, 60, 90, and 120 minutes after meal consumption
Change from baseline glucose-dependent insulinotropic peptide (GIP)	Blood GIP (pmol/L). GIP concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).	15, 30, 45, 60, 90, and 120 minutes after meal consumption
Change from baseline glucagon-like peptide-1 (GLP-1)	Blood GLP-1 (pmol/L). GLP-1 concentration in serum will be determined in duplicate via enzyme-linked immunosorbent assay kits (ELISA; Millipore, Billerica, Massachusetts).	15, 30, 45, 60, 90, and 120 minutes after meal consumption

Collaborators and Investigators

• Sponsor: Ryerson University

Study record dates

Study Major Dates

• Study Start (ACTUAL): December 21, 2018
• Primary Completion (ACTUAL): June 21, 2020
• Study Completion (ACTUAL): June 21, 2020

Study Registration Dates

• First Submitted: September 29, 2017
• First Submitted That Met QC Criteria: October 6, 2017
• First Posted (ACTUAL): October 12, 2017

Study Record Updates

• Last Update Posted (ACTUAL): September 30, 2020
• Last Update Submitted That Met QC Criteria: September 28, 2020
• Last Verified: March 1, 2020

More Information

Terms related to this study

• Keywords: Children; Satiety; Glycaemia; White potatoes
• Other Study ID Numbers: REB2017-330 II

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: UNDECIDED

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No