Potato Diet Intervention Study in a College Population

NCT06686199 | Not Yet Recruiting

• 1 other identifier: RCT_ Potato Meal
• Study Type: interventional
• Target: 60
• Locations: 0 countries
• Sites: N/A

Brief Summary

The goal of this study is to investigate the effects of a potato-based diet intervention on Chinese university students. Employing a randomized controlled double-blind trial design, the intervention will span 8 weeks. The primary objectives include:

• Examining the impact of the potato-based diet intervention on the overall glucose and lipid metabolism levels of university students;
• Exploring the interactions between the potato-based diet intervention and individual metabolic profiles and glucose-lipid metabolic pathways;
• Analyzing the association between the potato-based diet intervention and gut health through gut microbiota analysis. Participants will undergo either the potato-based diet intervention or the control group treatment. Changes in waist circumference, blood pressure, blood glucose, and blood lipid levels will be observed to assess the effects of the potato-based diet on university students' health. Additionally, alterations in metabolic profiles and glucose-lipid metabolic pathways will be analyzed, along with gut microbiota analysis, to investigate the relationship between the potato-based diet and gut health.

Conditions

Metabolism and Nutrition Disorder

Outcome Measures

Primary Outcomes (3)

• Change in body weight from baseline

  The investigators will measure body weight before and after treatment.

  Time Frame: 2 months

• Change in blood glucose from baseline

  The investigators will measure fasting plasma glucose levels in blood samples before and after treatment.

  Time Frame: 2 months

• Change in triglycerides from baseline

  The investigators will measure Triglyceride levels in blood samples before and after treatment.

  2 month

Secondary Outcomes (1)

• Change in lipid indicators from baseline

  2 month

Study Arms (2)

Control group

PLACEBO COMPARATOR

Dietary Supplement: steamed potato

Intervention group

EXPERIMENTAL

Dietary Supplement: fried potato

Interventions

steamed potato DIETARY_SUPPLEMENT

135 g per day 4-5 times per week for 8 weeks

Control group

fried potato DIETARY_SUPPLEMENT

135 g per day 4-5 times per week for 8 weeks

Intervention group

Eligibility Criteria

• Age: 18 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• University students at school

You may not qualify if:

• Smoking (≥1 cigarette/week);
• heavy alcohol consumption (\>224 g/week for men and \>168 g/week for women);
• diabetes, heart disease, stroke, high blood pressure, liver dysfunction, kidney dysfunction, or gastrointestinal disorders;
• taking dietary supplements (e.g., vitamins, minerals, probiotics, or prebiotics);
• taking medications (e.g., aspirin, statin, or antihypertensive medications);
• within the past 3 months taken antibiotics;
• had surgery in the past 3 months;
• participated in other clinical studies in the past 3 months;
• preference for fried and baked foods.

Sponsors & Collaborators

• Yu Zhang: lead

MeSH Terms

Conditions

Nutrition Disorders

Condition Hierarchy (Ancestors)

Nutritional and Metabolic Diseases

Central Study Contacts

Yu Zhang

CONTACT

86-0571-88982211; yzhang@zju.edu.cn

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: TREATMENT
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR INVESTIGATOR
• PI Title: professor

Study Record Dates

• First Submitted: July 15, 2024
• First Posted: November 13, 2024
• Study Start: March 3, 2025
• Primary Completion: May 1, 2025
• Study Completion: June 1, 2025
• Last Updated: November 13, 2024

Record last verified: 2024-07

Data Sharing

• IPD Sharing: Will not share