Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children
NCT ID: NCT03307681
Last Updated: 2020-09-30
Study Results
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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COMPLETED
NA
14 participants
INTERVENTIONAL
2018-12-21
2020-06-21
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
PREVENTION
NONE
Study Groups
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White bread
Matched for energy content and available carbohydrate content of potato treatments
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.
Baked potato with skin
Baked russet potato
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).
Mashed potato served hot
Mashed potatoes prepared from frozen, matched for available carbohydrate content of baked potato
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.
Fried French fries
Matched for available carbohydrate content of baked potato
Fried French fries
Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.
Meal skipping
No food given
Meal skipping
No food given
Interventions
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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.
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).
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.
Fried French fries
Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.
Meal skipping
No food given
Eligibility Criteria
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Inclusion Criteria
* 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
* smokers
* diabetic or overweight/obese individuals.
9 Years
14 Years
ALL
Yes
Sponsors
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Toronto Metropolitan University
OTHER
Responsible Party
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Nick Bellissimo
Associate Professor
Principal Investigators
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Nick Bellissimo, PhD
Role: PRINCIPAL_INVESTIGATOR
Toronto Metropolitan University
Locations
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School of Nutrition, Ryerson University
Toronto, Ontario, Canada
Countries
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Other Identifiers
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REB2017-330 II
Identifier Type: -
Identifier Source: org_study_id
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