Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children

Effect of White Potatoes on Glycemic Response, Satiety and Food Intake in Children

The purpose of the present study is to explore the influence of cooking methods on post-prandial glycaemia and its impact on satiety in children.

Each of the 5 study sessions will be at least 7 days apart. Either meal skipping, or one of three treatments of white potatoes (a) baked (with skin), (b) mashed, (c) fried French fries, or white bread, prepared on the day of testing, will be served to healthy children (9-14 years). Participants will consume the equivalent to 1 medium sized potato (~280 kcal) or an equivalent amount of calories from white bread. Glycemic response, insulin, incretin hormones (glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP)), dipeptidyl peptidase 4 (DPP4), and cholecystokinin (CCK) will be measured for 2 h (0, 15, 30, 45, 60, 90 and 120 min) following meal consumption, as well as mood and subjective appetite. An ad libitum test meal will be provided at 120 min to assess food intake suppression.

Inclusion Criteria:

• be between 9 and 14 years of age
• be healthy, and have been born at term
• be a native English speaker
• not be taking any medications
• not have allergies to potatoes, rice, or beans.
• normal body weight (between the 5th and 85th BMI percentile for age and gender)

Exclusion Criteria:

• anyone with food sensitivities or allergies to potatoes or potato-products,
• smokers
• diabetic or overweight/obese individuals.