NCT03689738

Effects of Potato Resistant Starch Intake on Insulin Sensitivity, Related Metabolic Markers and Satiety

Effects of Potato Resistant Starch Intake on Insulin Sensitivity, Related Metabolic Markers and Satiety in Men and Women at Risk for Type 2 Diabetes

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 24 (actual)
• Sponsor: Midwest Center for Metabolic and Cardiovascular Research · Academic / Other
• Sex: All
• Age: 18 Years – 74 Years
• Healthy volunteers: Accepted

Summary

The objective of this study is to assess whether intake of baked and then chilled potatoes over a 24-h period, compared to intake of isocaloric, carbohydrate (CHO)-matched foods low in fiber and resistant starch (RS), will increase insulin sensitivity, breath hydrogen and satiety, and decrease hunger and free fatty acid (FFA) levels in overweight or obese men and women at risk for metabolic syndrome and diabetes mellitus.

Detailed description

This randomized, two-period crossover study will include one screening/baseline visit (visit 1) and two 24-h treatment periods (treatment period 1: visits 2 and 3 and treatment period 2: visits 4 and 5). A minimum 7-d washout will occur between the treatment periods.

Conditions

• Insulin Sensitivity
• Lipid Metabolism
• Resistant Starch
• Potato

Interventions

Type	Name	Description
OTHER	Potato (Resistant Starch)	Potato lunch and dinner meals, and an evening snack containing 100 g potatoes and 5 g resistant starch (RS) per meal, providing a total of 300 g/d potatoes, equivalent to roughly two whole potatoes, and 15 g/d RS.
OTHER	CHO-matched (Low-fiber, RS-free)	Isocaloric, CHO-matched, low-fiber, RS-free lunch and dinner meals, and an evening snack.

Timeline

• Start date: 2018-09-24
• Primary completion: 2019-02-20
• Completion: 2019-02-20
• First posted: 2018-09-28
• Last updated: 2019-07-25

Locations

1 site across 1 country: United States