Diabetes, Metabolic Syndrome, Obesity, Overweight
Conditions
Brief 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.
Interventions
OTHERdietary treatment
Sponsors
University of Toronto
Study design
Primary purpose
PREVENTION
Eligibility
Sex/Gender
MALE
Age
18 Years to 35 Years
Healthy volunteers
No
Inclusion criteria
* Healthy men with a body mass index (kg/m2) of 20-24.9
Exclusion criteria
* smocking, medication, breakfast skipping, restrained eating
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| blood glucose | 120 min | Glycaemic response will be measured before the treatment (baseline) and at 15, 30, 45, 60, 90 and 120 min after the treatment. The glucose concentration will be measured in capillary blood using portable glucose meter. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| food intake | 120 min | Ad libidum food intake will be measure at 120 min using test pizza meal. The amount of consumed test meal (g) will be converted to the energy (kcal). |
Other
| Measure | Time frame | Description |
|---|---|---|
| subjective appetite | 120 min | Subjective appetite will be measured with visual analogue scales at 0 min immediately before the treatment (baseline) and at 15, 30, 45, 60, 90 and 120 min after the treatment. |
Countries
Canada
Outcome results
None listed