Trials / Completed
CompletedNCT02014207
The Effect of Potato Fries Processing on Food Intake, Satiety and Blood Glucose
- Status
- Completed
- Phase
- N/A
- Study type
- Interventional
- Enrollment
- —
- Sponsor
- University of Toronto · Academic / Other
- Sex
- Male
- Age
- 18 Years – 35 Years
- Healthy volunteers
- Not accepted
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.
Conditions
Interventions
| Type | Name | Description |
|---|---|---|
| OTHER | dietary treatment |
Timeline
- Primary completion
- 2007-01-01
- First posted
- 2013-12-18
- Last updated
- 2013-12-18
Locations
1 site across 1 country: Canada
Source: ClinicalTrials.gov record NCT02014207. Inclusion in this directory is not an endorsement.