Overweight and Obesity
Conditions
Brief summary
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.
Detailed description
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.
Interventions
OTHERPotatoes
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.
Sponsors
Alliance for Potato Research and Education
Texas Woman's University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Outcomes Assessor)
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* Overweight and obese (BMI between 28 and 40 kg/m\^2) * Any race or ethnicity
Exclusion criteria
* Diabetes or other metabolic disorder, cancer, or cardiovascular disease * Smoking * Pregnant or lactating * More than 5% weight loss or gain over prior 6 months * Following a special diet * Sensitivity or aversion to potatoes
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in postprandial glucose and insulin concentrations | Change in glucose and insulin concentrations collected 15, 30, 60, and 120 minutes following potato intake | Postprandial glucose and insulin concentrations will be compared between interventions |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in postprandial glucagon-like peptide- 1 (GLP-1, pg/mL) concentrations | Change in GLP-1 concentrations collected 15, 30, 60, and 120 minutes following potato intake | Postprandial changes in GLP-1 will be compared between interventions |
| Change in postprandial peptide YY (PYY, pg/mL) concentrations | Change in PYY concentrations collected 15, 30, 60, and 120 minutes following potato intake | Postprandial changes in PYY will be compared between interventions |
| Change in postprandial glucose-dependent insulinotropic peptide (GIP, pg/mL) concentrations | Change in GIP concentrations collected 15, 30, 60, and 120 minutes folllowing potato intake | Postprandial changes in GIP will be compared between interventions |
Other
| Measure | Time frame | Description |
|---|---|---|
| Change in postprandial subjective satiety | VAS measured immediately and 120 minutes following potato intake | Change in postprandial subjective satiety measured by Visual Analogue Scale (VAS) will be compared between interventions |
| Change in subsequent energy intake | Subsequent energy intake over 48 hours following potato intake | Change in subsequent energy intake 48 hours following potato intake will be compared between interventions |
Countries
United States
Outcome results
None listed