Obesity
Conditions
Keywords
nutrition intervention, potato consumption, energy balance
Brief summary
A randomized, clinical trial will be performed to assess changes in body weight and fat mass with daily potato consumption versus a calorie-matched snack of almonds.
Detailed description
This is a 30-day randomized, controlled trial with 3 arms: 1) non-potato food (almonds), 2) standard white potato French fry, 3) standard white potato French fry with potential glycemia-modulating spice/seasoning mix added. Free-living study participants will be assigned to consume one of the 3 foods (calorie matched) each day for a 30-day period. Body composition (via dual energy x-ray absorptiometry; DXA), and blood chemistry will be assayed at baseline and study completion, along with a sub-sample of subjects participating in a meal-based tolerance tests at study completion.
Interventions
OTHERWhite potato (french fries)
If randomized to this group, participants will be asked to consume 1 serving of French fries (\ 300 kcal) each day for 30 days as a part of their usual dietary intake. French fries will be portioned and provided to participants.
OTHERWhite potato (French fries), +seasoning
If randomized to this group, participants will be asked to consume 1 serving of French fries (\ 300 kcal) with added potential glycemia modifying seasoning mix each day for 30 days as a part of their usual dietary intake. French fries and seasoning will be portioned and provided to participants.
OTHERAlmond
If randomized to this group, participants will be asked to consume 1 serving of almonds that is calorically-matched to the French fries (\ 300 kcal) serving in the other arms each day for 30 days as a part of their usual dietary intake. Almonds will be portioned and provided to participants.
Sponsors
Alliance for Potato Research and Education
Indiana University
University of Alabama at Birmingham
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* 18- 50 years old * Body mass index (BMI) 20- 35 * No dietary restrictions or allergies * Weight stable * Access to camera through smartphone, computer or tablet
Exclusion criteria
* Pregnancy or anticipating pregnancy or lactation * Nut or food allergy * Diagnosed diabetes (Type 1 or 2) * History of weight control surgery (bariatric or liposuction) * Consumes \>1 serving of potatoes daily before enrollment * Weight loss or gain \>5% within past 6 months * Medical conditions or medications that would prevent the ability to comply with treatment assignment and/or affect energy balance * Dependence on others for food procurement or preparation
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in fat mass | baseline and study completion (30 days) | Determined by dual-energy X-ray absorptiometry. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in fasting glucose | baseline and study completion (30 day) | — |
| Change in fasting insulin | baseline and study completion (30 day) | — |
| Change in body weight | baseline and study completion (30 day) | — |
| Change in caloric Intake | baseline and study completion (30 days) | Dietary recall by 3 day food record. |
| Meal Tolerance Test | Study Completion (30 day) | A subset of subjects from each diet group will participate in a meal-based tolerance test with the study food items. |
| Change in HbA1c | baseline and study completion (30 day) | — |
Countries
United States
Outcome results
None listed