Interaction Between White Potato Consumption and Meal Timing on Glycemic Response and Appetite in Adults

Официальное название

Interaction Between White Potato Consumption and Meal Timing on Glycemic Response, Subjective Appetite, and Energy Intake in Adults.

Обзор

The purpose of this study is to evaluate the interaction between white potato consumption and meal timing on glycemic response, subjective appetite, and energy intake in adults. The investigators hypothesize that white potatoes will modulate glycemic response, enhance satiety, and mitigate subsequent meal consumption and overall food intake when compared with meals containing low glycemic carbohydrates. Furthermore, they anticipate that the timing of white potato consumption will yield differential effects, with breakfast consumption exerting a more pronounced impact on satiety and subsequent food intake reduction compared to dinner consumption.

Подробное описание

A randomized within-subject repeated measures experiment will be used to study the interaction between white potato consumption and meal timing on glycemic response, subjective appetite, and energy intake in adults. In Experiment 1, participants will consume, in a random order on separate mornings, one of six test meals consisting of an egg omelette and a test side of: (1) Oven-baked home fries, (2) Oven-baked white russet potatoes, (3) Deep-fried, quick serve fries, (4) Oven-baked fries, (5) Oven-baked cauliflower tots, or (6) no side. Acute glycemic response and subjective appetite will be measured at baseline and over 120-mins post treatment consumption. At 120-min, food intake will be evaluated via an ad libitum lunch. Rest of day food intake and glycemic response will be collected until the participant goes to bed. Blood glucose measurements will be collected using the Dexcom G7 continuous glucose monitoring system.

Вмешательства

• Другое Oven-baked Home Fries
  Oven-baked Home Fries (241 g; McCain Ltd.). Test treatments matched for calories (284 kcal)
• Другое Oven-baked White Russet Potato
  Oven-baked White Russet Potato (299 g). Test treatments matched for calories (284 kcal)
• Другое Oven-baked Fries
  Oven-baked Fries (201 g; McCain Ltd.). Test treatments matched for calories (284 kcal)
• Другое Deep Fried, Quick Serve Fries
  Deep Fried, Quick Serve Fries (108 g; McCain Ltd.). Test treatments matched for calories (284 kcal)
• Другое Oven-baked Cauliflower Veggie Tots
  Oven-baked Cauliflower Veggie Tots (186 g; Green Giant). Test treatments matched for calories (284 kcal)
• Другое No Side
  No side control (no caloric contribution).

Первичные конечные точки

• Glycemic Response (Acute Phase) [Срок оценки: Change from baseline (measured at baseline (0-minute), 15-minute, 30-minute, 60-minute, 90-minute, and 120-minute post-treatment consumption).]
• Rest-of-day Blood Glucose [Срок оценки: Continuous measurements for 24 hours post-treatment consumption.]
• Ad Libitum Food Intake [Срок оценки: At 120 minutes post-treatment consumption]

Вторичные конечные точки (3)

• Subjective Appetite [Срок оценки: Change from baseline (measured at baseline (0-minute), 15-minute, 30-minute, 60-minute, 90-minute, and 120-minute post-treatment consumption).]
• Rest-of-day Food Intake [Срок оценки: For the rest of the day following test session completion (1 day)]
• Subjective Emotions [Срок оценки: Change from baseline (measured at baseline (0-minute), 15-minute, 30-minute, 60-minute, 90-minute, and 120-minute post-treatment consumption).]

Критерии участия

Критерии включения

• 18 - 65 years
• within the healthy body weight range \[body mass index (BMI) between 18.5 - 24.9 kg/m2\].

Критерии исключения

• have a previous diagnosis of diabetes and gastrointestinal, liver or kidney disease;
• have had a major medical or surgical event within the past 6 months;
• have had any significant weight fluctuation in the past 6-months;
• are taking medication that may influence dependent measures;
• are or have been on a diet within the past 6 months;
• skip breakfast or are unable to consume test treatment food.

Критерии приведены из реестра в оригинале (на английском). Окончательную оценку соответствия проводит исследовательский центр.

Здоровые добровольцы: Да

Дизайн исследования

Распределение

Рандомизированное

Модель

Перекрёстный дизайн

Маскирование

Открытое

Основная цель

Профилактика

Центры проведения

Канада · 1 центр

• Centre for Urban Innovation (CUI-109), School of Nutrition, Toronto Metropolitan Universit — Toronto

Идентификаторы

NCT: NCT07230951 · REB: 25-172 [A]

Первоисточники (государственные реестры)

• ClinicalTrials.gov (NIH, США)

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