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Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children

NCT03307681 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 14

Last updated 2020-09-30

No results posted yet for this study

Summary

The purpose of the present study is to explore the influence of cooking methods on post-prandial glycaemia and its impact on satiety in children.

Conditions

  • Healthy

Interventions

OTHER

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.

OTHER

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).

OTHER

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.

OTHER

Fried French fries

Prepared from frozen, matched for energy and available carbohydrate content of baked potato and salt content of white bread.

OTHER

Meal skipping

No food given

Sponsors & Collaborators

  • Toronto Metropolitan University

    lead OTHER

Principal Investigators

  • Nick Bellissimo, PhD · Toronto Metropolitan University

Study Design

Allocation
RANDOMIZED
Purpose
PREVENTION
Masking
NONE
Model
CROSSOVER

Eligibility

Min Age
9 Years
Max Age
14 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-12-21
Primary Completion
2020-06-21
Completion
2020-06-21

Countries

  • Canada

Study Locations

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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 NCT03307681 on ClinicalTrials.gov