Influence of Resistant Starch Intake in Potatoes on Blood Glucose and Satiety Responses in Overweight Females

Influence of Resistant Starch in Baked and Boiled Potatoes on Glycemic and Satiety Responses in Overweight Females

Resistant starch (RS) is a type of fiber that has unique digestive properties that can impact overall health including glucose homeostasis and satiety. RS found in potatoes can be increased by using certain cooking methods and serving temperatures. The purpose of this trial will compare the acute glycemic and satiety responses after consuming potatoes differing in RS content that are 1) baked then chilled or 2) boiled and consumed hot in overweight females on two separate occasions.

Study Overview

• Status: Completed
• Conditions: Overweight and Obesity
• Intervention / Treatment: Other: Potatoes

Detailed Description

Potatoes are a low-cost, nutrient-dense dietary staple in the U.S. rich in complex carbohydrates, potassium, magnesium, and fiber, but low in fat and sodium. Starch is the main complex carbohydrate found in potatoes that yields glucose to contribute to overall energy needs. Another type of starch found in potatoes is resistant to amylase hydrolysis in the small intestine which is resistant starch (RS). Trials using RS as a functional ingredient (~15-30 g/day) in healthy and overweight adults resulted in improvements in postprandial glucose, insulin sensitivity, satiety hormone response, and subjective satiety. Limited data exists using RS naturally found in commonly consumed foods, such as potatoes. Altering the cooking methods and serving temperatures of potatoes can influence the amount of RS to impact glucose, satiety hormone response, and subjective satiety. Using a cross-sectional, cross-over design, the aim of this study will determine how potatoes 1) baked and chilled or 2) boiled and consumed hot influence postprandial glycemic parameters, satiety hormones (glucagon-like peptide-1, peptide YY, and glucose-dependent insulinotropic polypeptide), subjective satiety, and subsequent energy intake in overweight females.

• Study Type: Interventional
• Enrollment (Actual): 30
• Phase: Not Applicable

Contacts and Locations

Study Locations

• United States
  • Texas
    • Houston, Texas, United States, 77030
      • Texas Woman's University

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 14 years to 36 years (Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: Female

Description

Inclusion Criteria:

• Overweight and obese (BMI between 28 and 40 kg/m^2)
• Any race or ethnicity

Exclusion Criteria:

• Diabetes or other metabolic disorder, cancer, or cardiovascular disease
• Smoking
• Pregnant or lactating
• More than 5% weight loss or gain over prior 6 months
• Following a special diet
• Sensitivity or aversion to potatoes

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Prevention
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Baked, consumed chilled potatoes	Other: Potatoes; Participants will follow the same protocol for each arm with a minimum of 1-week wash-out period between arms. For each arm, fasting blood will be collected then 200 g of potato will be consumed. Postprandial blood will be collected 15, 30, 60, and 120 minutes. Subjective satiety will be assessed using Visual Analogue Scale three times, as well as 48-hour subsequent dietary intake.
Experimental: Boiled, consumed hot potatoes	Other: Potatoes; Participants will follow the same protocol for each arm with a minimum of 1-week wash-out period between arms. For each arm, fasting blood will be collected then 200 g of potato will be consumed. Postprandial blood will be collected 15, 30, 60, and 120 minutes. Subjective satiety will be assessed using Visual Analogue Scale three times, as well as 48-hour subsequent dietary intake.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Change in postprandial glucose and insulin concentrations	Postprandial glucose and insulin concentrations will be compared between interventions	Change in glucose and insulin concentrations collected 15, 30, 60, and 120 minutes following potato intake

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Change in postprandial glucagon-like peptide- 1 (GLP-1, pg/mL) concentrations	Postprandial changes in GLP-1 will be compared between interventions	Change in GLP-1 concentrations collected 15, 30, 60, and 120 minutes following potato intake
Change in postprandial peptide YY (PYY, pg/mL) concentrations	Postprandial changes in PYY will be compared between interventions	Change in PYY concentrations collected 15, 30, 60, and 120 minutes following potato intake
Change in postprandial glucose-dependent insulinotropic peptide (GIP, pg/mL) concentrations	Postprandial changes in GIP will be compared between interventions	Change in GIP concentrations collected 15, 30, 60, and 120 minutes folllowing potato intake

Other Outcome Measures

Outcome Measure	Measure Description	Time Frame
Change in postprandial subjective satiety	Change in postprandial subjective satiety measured by Visual Analogue Scale (VAS) will be compared between interventions	VAS measured immediately and 120 minutes following potato intake
Change in subsequent energy intake	Change in subsequent energy intake 48 hours following potato intake will be compared between interventions	Subsequent energy intake over 48 hours following potato intake

Collaborators and Investigators

• Sponsor: Texas Woman's University
• Collaborators: Alliance for Potato Research and Education
• Investigators: Principal Investigator: Mindy Patterson, PhD, RDN, Texas Woman's University

Study record dates

Study Major Dates

• Study Start (Actual): January 1, 2018
• Primary Completion (Actual): August 31, 2019
• Study Completion (Actual): August 31, 2019

Study Registration Dates

• First Submitted: September 21, 2017
• First Submitted That Met QC Criteria: October 10, 2017
• First Posted (Actual): October 16, 2017

Study Record Updates

• Last Update Posted (Actual): September 16, 2019
• Last Update Submitted That Met QC Criteria: September 12, 2019
• Last Verified: September 1, 2019

More Information

Terms related to this study

• Additional Relevant MeSH Terms: Body Weight; Overweight
• Other Study ID Numbers: Resistant starch in potatoes

Plan for Individual participant data (IPD)

• Plan to Share Individual Participant Data (IPD)?: No

Drug and device information, study documents

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