Effect of White Potatoes on Glycemic Response and Satiety in Older Adults

Effect of White Potatoes on Glycemic Response and Satiety in Older Adults

The purpose of the present study is to explore the influence of cooking methods of potatoes on post-prandial glycaemia and satiety in healthy older adults.

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 older adults (65+ 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 65 years or older
• be healthy
• not be taking medications that affect food intake regulation or blood glucose

Exclusion Criteria:

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