None listed
Conditions
Brief summary
This study will investigate the effect of different varieties of sweetpotatoes and potatoes prepared by different methods on feeling of hunger/ fullness and other blood measurements related to health after consumption of a test meal. The significance of this study is to identify which types of potatoes and sweetpotatoes reduce hunger the most and lower blood glucose, insulin, ghrelin and oxidative stress biomarkers and thus may be recommended as part of a healthy diet in order to reduce the risk of obesity, diabetes and heart disease.
Interventions
Prevention
Description of Test meal:
The meal consists of 400g of potato/ sweetpotato, 30g of low fat salad dressing, 5g of spring onion as garnish and 0.5 g of salt
Duration of administration: Participants will fast overnight only consuming water (after consuming a standard dinner provided to them the night before the test day). The entire meal will be consumed within 10 minutes.
Time of administration: In the morning for breakfast (8 am - 12 pm)
Frequency of administration: Once every al
Prevention Description of Test meal: The meal consists of 400g of potato/ sweetpotato, 30g of low fat salad dressing, 5g of spring onion as garnish and 0.5 g of salt Duration of administration: Participants will fast overnight only consuming water (after consuming a standard dinner provided to them the night before the test day). The entire meal will be consumed within 10 minutes. Time of administration: In the morning for breakfast (8 am - 12 pm) Frequency of administration: Once every alternate week for 10 weeks Number of interventions: 5 Intervention 1: Cooked sweetpotato (hot) Intervention 2: Cooked sweetpotato (cooled for 24 hours at 4 degrees; served cold) Intervention 3: Cooked potato (hot) Intervention 4: Cooked potato (cooled for 24 hours at 4 degrees celcius ) Intervention 5: White bread as control Duration of intervention and wash out period between intervention: Each participant will visit 5 times (once every alternate week for a duration of 10 weeks with a wash out period of 2 weeks between interventions
Sponsors
Dr Stuart K Johnson (Principle Investigator)
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Prevention
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
30 healthy adults (from the general population) Age range: 18 to 65 Years BMI: 18.5- 29.5 Kg/m^2
Exclusion criteria
(1) Smokers (2) Pregnant women (3) Individuals consuming more than 3 alcoholic drinks per day (1 standard alcoholic drinks per day contains 10 g of pure alcohol) (4) Individuals with food allergies (5) People taking medication known to affect study parameters (6) Individuals with eating disorders (Eating disorders will be determined by the 3 factor eating questionniare (7) Individuals with history of the following conditons: (a) Diabetes (b) Cardiovascular diseases
Outcome results
None listed