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
180 participants
INTERVENTIONAL
2018-08-02
2020-03-18
Brief Summary
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Detailed Description
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Free-living study participants will be assigned to consume one of the 3 foods (calorie matched) each day for a 30-day period. Body composition (via dual energy x-ray absorptiometry; DXA), and blood chemistry will be assayed at baseline and study completion, along with a sub-sample of subjects participating in a meal-based tolerance tests at study completion.
Conditions
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Study Design
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RANDOMIZED
PARALLEL
BASIC_SCIENCE
SINGLE
Study Groups
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White potato (French fries)
Participants will be asked to consume 1 serving of French fries each day for 30 days.
White potato (french fries)
If randomized to this group, participants will be asked to consume 1 serving of French fries (\~300 kcal) each day for 30 days as a part of their usual dietary intake. French fries will be portioned and provided to participants.
White potato (French fries), +seasoning
Participants will be asked to consume 1 serving of French fries with added seasoning each day for 30 days.
White potato (French fries), +seasoning
If randomized to this group, participants will be asked to consume 1 serving of French fries (\~300 kcal) with added potential glycemia modifying seasoning mix each day for 30 days as a part of their usual dietary intake. French fries and seasoning will be portioned and provided to participants.
Almond
Participants will be asked to consume 1 serving of almonds (calorie-matched to other arms) day for 30 days.
Almond
If randomized to this group, participants will be asked to consume 1 serving of almonds that is calorically-matched to the French fries (\~300 kcal) serving in the other arms each day for 30 days as a part of their usual dietary intake. Almonds will be portioned and provided to participants.
Interventions
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White potato (french fries)
If randomized to this group, participants will be asked to consume 1 serving of French fries (\~300 kcal) each day for 30 days as a part of their usual dietary intake. French fries will be portioned and provided to participants.
White potato (French fries), +seasoning
If randomized to this group, participants will be asked to consume 1 serving of French fries (\~300 kcal) with added potential glycemia modifying seasoning mix each day for 30 days as a part of their usual dietary intake. French fries and seasoning will be portioned and provided to participants.
Almond
If randomized to this group, participants will be asked to consume 1 serving of almonds that is calorically-matched to the French fries (\~300 kcal) serving in the other arms each day for 30 days as a part of their usual dietary intake. Almonds will be portioned and provided to participants.
Eligibility Criteria
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Inclusion Criteria
* Body mass index (BMI) 20- 35
* No dietary restrictions or allergies
* Weight stable
* Access to camera through smartphone, computer or tablet
Exclusion Criteria
* Nut or food allergy
* Diagnosed diabetes (Type 1 or 2)
* History of weight control surgery (bariatric or liposuction)
* Consumes \>1 serving of potatoes daily before enrollment
* Weight loss or gain \>5% within past 6 months
* Medical conditions or medications that would prevent the ability to comply with treatment assignment and/or affect energy balance
* Dependence on others for food procurement or preparation
18 Years
50 Years
ALL
Yes
Sponsors
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Alliance for Potato Research and Education
OTHER
Indiana University
OTHER
University of Alabama at Birmingham
OTHER
Responsible Party
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Daniel L. Smith, Jr.
Co-Principal Investigator
Principal Investigators
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Daniel Smith, PhD
Role: PRINCIPAL_INVESTIGATOR
University of Alabama at Birmingham
Locations
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University of Alabama at Birmingham
Birmingham, Alabama, United States
Countries
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References
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Smith DL, Hanson RL, Dickinson SL, Chen X, Goss AM, Cleek JB, Garvey WT, Allison DB. French-fried potato consumption and energy balance: a randomized controlled trial. Am J Clin Nutr. 2022 Jun 7;115(6):1626-1636. doi: 10.1093/ajcn/nqac045.
Other Identifiers
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IRB-300001187
Identifier Type: -
Identifier Source: org_study_id
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