Influence of Resistant Starch Intake in Potatoes on Blood Glucose and Satiety Responses in Overweight Females
| Status: | Recruiting |
|---|---|
| Conditions: | Obesity Weight Loss |
| Therapuetic Areas: | Endocrinology |
| Healthy: | No |
| Age Range: | 18 - 40 |
| Updated: | 1/28/2018 |
| Start Date: | January 1, 2018 |
| End Date: | January 2019 |
| Contact: | Mindy Patterson, PhD, RDN |
| Email: | mmaziarz@twu.edu |
| Phone: | 713-794-2375 |
Influence of Resistant Starch in Baked and Boiled Potatoes on Glycemic and Satiety Responses in Overweight Females
Resistant starch (RS) is a type of fiber that has unique digestive properties that can impact
overall health including glucose homeostasis and satiety. RS found in potatoes can be
increased by using certain cooking methods and serving temperatures. The purpose of this
trial will compare the acute glycemic and satiety responses after consuming potatoes
differing in RS content that are 1) baked then chilled or 2) boiled and consumed hot in
overweight females on two separate occasions.
overall health including glucose homeostasis and satiety. RS found in potatoes can be
increased by using certain cooking methods and serving temperatures. The purpose of this
trial will compare the acute glycemic and satiety responses after consuming potatoes
differing in RS content that are 1) baked then chilled or 2) boiled and consumed hot in
overweight females on two separate occasions.
Potatoes are a low-cost, nutrient-dense dietary staple in the U.S. rich in complex
carbohydrates, potassium, magnesium, and fiber, but low in fat and sodium. Starch is the main
complex carbohydrate found in potatoes that yields glucose to contribute to overall energy
needs. Another type of starch found in potatoes is resistant to amylase hydrolysis in the
small intestine which is resistant starch (RS). Trials using RS as a functional ingredient
(~15-30 g/day) in healthy and overweight adults resulted in improvements in postprandial
glucose, insulin sensitivity, satiety hormone response, and subjective satiety. Limited data
exists using RS naturally found in commonly consumed foods, such as potatoes. Altering the
cooking methods and serving temperatures of potatoes can influence the amount of RS to impact
glucose, satiety hormone response, and subjective satiety. Using a cross-sectional,
cross-over design, the aim of this study will determine how potatoes 1) baked and chilled or
2) boiled and consumed hot influence postprandial glycemic parameters, satiety hormones
(glucagon-like peptide-1, peptide YY, and glucose-dependent insulinotropic polypeptide),
subjective satiety, and subsequent energy intake in overweight females.
carbohydrates, potassium, magnesium, and fiber, but low in fat and sodium. Starch is the main
complex carbohydrate found in potatoes that yields glucose to contribute to overall energy
needs. Another type of starch found in potatoes is resistant to amylase hydrolysis in the
small intestine which is resistant starch (RS). Trials using RS as a functional ingredient
(~15-30 g/day) in healthy and overweight adults resulted in improvements in postprandial
glucose, insulin sensitivity, satiety hormone response, and subjective satiety. Limited data
exists using RS naturally found in commonly consumed foods, such as potatoes. Altering the
cooking methods and serving temperatures of potatoes can influence the amount of RS to impact
glucose, satiety hormone response, and subjective satiety. Using a cross-sectional,
cross-over design, the aim of this study will determine how potatoes 1) baked and chilled or
2) boiled and consumed hot influence postprandial glycemic parameters, satiety hormones
(glucagon-like peptide-1, peptide YY, and glucose-dependent insulinotropic polypeptide),
subjective satiety, and subsequent energy intake in overweight females.
Inclusion Criteria:
- Overweight and obese (BMI between 28 and 40 kg/m^2)
- Any race or ethnicity
Exclusion Criteria:
- Diabetes or other metabolic disorder, cancer, or cardiovascular disease
- Smoking
- Pregnant or lactating
- More than 5% weight loss or gain over prior 6 months
- Following a special diet
- Sensitivity or aversion to potatoes
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