An interventional study of Potatoes in Overweight and Obesity, sponsored by Texas Woman's University. Completed at 1 site in United States. Open to female participants aged 18 Years to 40 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2019-09-16.
Sponsored by Texas Woman's University · Not applicable, Interventional, and Prevention
Resistant starch (RS) is a type of fiber that has unique digestive properties that can impact overall health including glucose homeostasis and satiety. RS found in potatoes can be increased by using certain cooking methods and serving temperatures. The purpose of this trial will compare the acute glycemic and satiety responses after consuming potatoes differing in RS content that are 1) baked then chilled or 2) boiled and consumed hot in overweight females on two separate occasions.
Potatoes are a low-cost, nutrient-dense dietary staple in the U.S. rich in complex carbohydrates, potassium, magnesium, and fiber, but low in fat and sodium. Starch is the main complex carbohydrate found in potatoes that yields glucose to contribute to overall energy needs. Another type of starch found in potatoes is resistant to amylase hydrolysis in the small intestine which is resistant starch (RS). Trials using RS as a functional ingredient (\~15-30 g/day) in healthy and overweight adults resulted in improvements in postprandial glucose, insulin sensitivity, satiety hormone response, and subjective satiety. Limited data exists using RS naturally found in commonly consumed foods, such as potatoes. Altering the cooking methods and serving temperatures of potatoes can influence the amount of RS to impact glucose, satiety hormone response, and subjective satiety. Using a cross-sectional, cross-over design, the aim of this study will determine how potatoes 1) baked and chilled or 2) boiled and consumed hot influence postprandial glycemic parameters, satiety hormones (glucagon-like peptide-1, peptide YY, and glucose-dependent insulinotropic polypeptide), subjective satiety, and subsequent energy intake in overweight females.
Exclusion Criteria:
Other: Potatoes
Other: Potatoes
Participants will follow the same protocol for each arm with a minimum of 1-week wash-out period between arms. For each arm, fasting blood will be collected then 200 g of potato will be consumed. Postprandial blood will be collected 15, 30, 60, and 120 minutes. Subjective satiety will be assessed using Visual Analogue Scale three times, as well as 48-hour subsequent dietary intake.
Change in postprandial glucose and insulin concentrations
Postprandial glucose and insulin concentrations will be compared between interventions
Time frame: Change in glucose and insulin concentrations collected 15, 30, 60, and 120 minutes following potato intake
Change in postprandial glucagon-like peptide- 1 (GLP-1, pg/mL) concentrations
Postprandial changes in GLP-1 will be compared between interventions
Time frame: Change in GLP-1 concentrations collected 15, 30, 60, and 120 minutes following potato intake
Change in postprandial peptide YY (PYY, pg/mL) concentrations
Postprandial changes in PYY will be compared between interventions
Time frame: Change in PYY concentrations collected 15, 30, 60, and 120 minutes following potato intake
Change in postprandial glucose-dependent insulinotropic peptide (GIP, pg/mL) concentrations
Postprandial changes in GIP will be compared between interventions
Time frame: Change in GIP concentrations collected 15, 30, 60, and 120 minutes folllowing potato intake
Change in postprandial subjective satiety
Change in postprandial subjective satiety measured by Visual Analogue Scale (VAS) will be compared between interventions
Time frame: VAS measured immediately and 120 minutes following potato intake
Change in subsequent energy intake
Change in subsequent energy intake 48 hours following potato intake will be compared between interventions
Time frame: Subsequent energy intake over 48 hours following potato intake
Plan to share: No
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Texas Woman's University