NCT03066713

Brief Summary

Assess the impact of high antioxidant potato products on postprandial glycemic response and subsequent appetite and food intake.

Trial Health

87
On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
24

participants targeted

Target at below P25 for not_applicable

Timeline
Completed

Started Jan 2017

Shorter than P25 for not_applicable

Geographic Reach
1 country

1 active site

Status
completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

January 31, 2017

Completed
21 days until next milestone

First Submitted

Initial submission to the registry

February 21, 2017

Completed
7 days until next milestone

First Posted

Study publicly available on registry

February 28, 2017

Completed
4 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

June 25, 2017

Completed
Same day until next milestone

Study Completion

Last participant's last visit for all outcomes

June 25, 2017

Completed
Last Updated

January 18, 2018

Status Verified

January 1, 2018

Enrollment Period

5 months

First QC Date

February 21, 2017

Last Update Submit

January 16, 2018

Conditions

Glycemic ResponseAppetitive Behavior

Outcome Measures

Primary Outcomes (1)

  • Change in Blood Glucose over 24 hours

    Samples taken every 5 minutes for 24 hours by a continuous glucose monitor

    24 hours

Secondary Outcomes (1)

  • Appetite

    Every hour for 24 hours

Study Arms (4)

Experimental: A

EXPERIMENTAL

Skin On French Fry - breakfast Skin On French Fry - lunch Mashed Potatoes - dinner

Other: Skin On French Fry

Experimental: B

EXPERIMENTAL

Skin Off French Fry - breakfast Skin Off French Fry - lunch Mashed Potatoes - dinner

Other: Skin Off French Fry

Experimental: C

EXPERIMENTAL

Hash brown - breakfast Hash brown - lunch Mashed Potato - dinner

Other: Hash brown

Experimental: D

EXPERIMENTAL

Pancake - breakfast Pretzels - lunch Macaroni - dinner

Other: Carbohydrate control

Interventions

Skin Off French FryOTHER

Skin Off French Fries will be provided at breakfast and lunch

Experimental: B
Skin On French FryOTHER

Skin On French Fries will be provided at breakfast and lunch

Experimental: A
Hash brownOTHER

Hash brown potatoes will be provided at breakfast and lunch.

Experimental: C
Carbohydrate controlOTHER

A pancake will be provided at breakfast, and pretzels will be provided at lunch.

Experimental: D

Eligibility Criteria

Age18 Years - 50 Years
Sexall
Healthy VolunteersYes
Age GroupsAdult (18-64)

You may qualify if:

  • BMI 18.5-25, male or female

You may not qualify if:

  • BMI outside 18.5-25

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Purdue University

West Lafayette, Indiana, 47906, United States

Location

MeSH Terms

Conditions

Appetitive Behavior

Condition Hierarchy (Ancestors)

Behavior, AnimalBehavior

Study Officials

  • Richard D Mattes, PhD

    Purdue University

    PRINCIPAL INVESTIGATOR

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Masking
NONE
Purpose
BASIC SCIENCE
Intervention Model
CROSSOVER
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
Principle Investigator

Study Record Dates

First Submitted

February 21, 2017

First Posted

February 28, 2017

Study Start

January 31, 2017

Primary Completion

June 25, 2017

Study Completion

June 25, 2017

Last Updated

January 18, 2018

Record last verified: 2018-01

Locations

US(1)