Influence of Resistant Starch Intake in Potatoes on Blood Glucose and Satiety Responses in Overweight Females

Completed · Not applicable

Conditions studied: Overweight and Obesity

In brief

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.

Key facts

Study ID

NCT03310476

Run by

Texas Woman's University

People needed

30

Starts

2018-01-01

Expected to finish

2019-08-31

Last updated by the study team

2019-09-16

Who can join

Age: 18 and older, up to 40. Sex: female. Healthy volunteers: accepted.

You may qualify if…

• Overweight and obese (BMI between 28 and 40 kg/m\^2)
• Any race or ethnicity

You may not qualify if…

• 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

Where it is running

• Texas Woman's University — Houston, Texas, United States

Full record on ClinicalTrials.gov

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