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The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose

NCT02014207 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL

Last updated 2013-12-18

No results posted yet for this study

Summary

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 altering commercial blanching and cooling times during manufacture of frozen fries produced by the on blood glucose, satiety and appetite. It hypothesized that the processing regime predetermines the physiologic responses to ingested product and therefore it is possible to produce healthier product lines of potato fries.

Conditions

Interventions

OTHER

dietary treatment

Sponsors & Collaborators

  • University of Toronto

    lead OTHER

Study Design

Purpose
PREVENTION

Eligibility

Min Age
18 Years
Max Age
35 Years
Sex
MALE
Healthy Volunteers
No

Timeline & Regulatory

Primary Completion
2007-01-31

Countries

  • Canada

Study Locations

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Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02014207 on ClinicalTrials.gov