The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose
2 other identifiers
interventional
N/A
1 country
1
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.
Trial Health
Trial Health Score
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Trial Relationships
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Study Timeline
Key milestones and dates
Primary Completion
Last participant's last visit for primary outcome
January 1, 2007
CompletedFirst Submitted
Initial submission to the registry
December 7, 2013
CompletedFirst Posted
Study publicly available on registry
December 18, 2013
CompletedDecember 18, 2013
December 1, 2013
December 7, 2013
December 11, 2013
Conditions
Outcome Measures
Primary Outcomes (1)
blood glucose
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.
120 min
Secondary Outcomes (1)
food intake
120 min
Other Outcomes (1)
subjective appetite
120 min
Study Arms (5)
golden crinkle
EXPERIMENTALhigh blanch
EXPERIMENTALlow blanche
EXPERIMENTALhigh chill
EXPERIMENTALlow chill
EXPERIMENTALInterventions
Eligibility Criteria
You may qualify if:
- Healthy men with a body mass index (kg/m2) of 20-24.9
You may not qualify if:
- smocking, medication, breakfast skipping, restrained eating
Contact the study team to confirm eligibility.
Sponsors & Collaborators
Study Sites (1)
Department of Nutritional Sciences
Toronto, Ontario, M5S 3E2, Canada
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Design
- Study Type
- interventional
- Phase
- not applicable
- Purpose
- PREVENTION
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Professor
Study Record Dates
First Submitted
December 7, 2013
First Posted
December 18, 2013
Primary Completion
January 1, 2007
Last Updated
December 18, 2013
Record last verified: 2013-12