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

NCT ID: NCT02009254

Last Updated: 2013-12-11

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Study Classification

INTERVENTIONAL

Brief Summary

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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.

Detailed Description

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Conditions

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Obesity Overweight Diabetes Metabolic Syndrome

Study Design

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Primary Study Purpose

PREVENTION

Study Groups

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Mashed Potatoes (as produced)

Group Type EXPERIMENTAL

Dietary treatment

Intervention Type OTHER

Mashed Potatoes (with no added butter during production)

Group Type EXPERIMENTAL

Dietary treatment

Intervention Type OTHER

glucose control (50 g)

Group Type EXPERIMENTAL

Dietary treatment

Intervention Type OTHER

Interventions

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Dietary treatment

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

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

Exclusion Criteria

* •smocking, medication, breakfast skipping, restrained eating
Minimum Eligible Age

18 Years

Maximum Eligible Age

35 Years

Eligible Sex

MALE

Accepts Healthy Volunteers

No

Sponsors

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University of Toronto

OTHER

Sponsor Role lead

Responsible Party

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G. Harvey Anderson

Professor

Responsibility Role PRINCIPAL_INVESTIGATOR

Other Identifiers

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Potato study 2: mashed potato

Identifier Type: -

Identifier Source: org_study_id