Ignite Creation Date:
2025-12-25 @ 4:17 AM
Ignite Modification Date:
2026-01-17 @ 1:02 AM
Study NCT ID:
NCT02014220
Status:
COMPLETED
Last Update Posted:
2013-12-18
First Post:
2013-12-08
Is NOT Gene Therapy:
True
Has Adverse Events:
False
Brief Title:
The Food Intake, Satiety and Blood Glucose After Ingestion of Potato Chips Produced From Three Potato Cultivars
Sponsor:
Organization:
Raw JSON
{'hasResults': False, 'derivedSection': {'miscInfoModule': {'versionHolder': '2025-12-24'}, 'conditionBrowseModule': {'meshes': [{'id': 'D009765', 'term': 'Obesity'}, {'id': 'D050177', 'term': 'Overweight'}, {'id': 'D003920', 'term': 'Diabetes Mellitus'}, {'id': 'D024821', 'term': 'Metabolic Syndrome'}], 'ancestors': [{'id': 'D044343', 'term': 'Overnutrition'}, {'id': 'D009748', 'term': 'Nutrition Disorders'}, {'id': 'D009750', 'term': 'Nutritional and Metabolic Diseases'}, {'id': 'D001835', 'term': 'Body Weight'}, {'id': 'D012816', 'term': 'Signs and Symptoms'}, {'id': 'D013568', 'term': 'Pathological Conditions, Signs and Symptoms'}, {'id': 'D044882', 'term': 'Glucose Metabolism Disorders'}, {'id': 'D008659', 'term': 'Metabolic Diseases'}, {'id': 'D004700', 'term': 'Endocrine System Diseases'}, {'id': 'D007333', 'term': 'Insulin Resistance'}, {'id': 'D006946', 'term': 'Hyperinsulinism'}]}}, 'protocolSection': {'designModule': {'phases': ['NA'], 'studyType': 'INTERVENTIONAL', 'designInfo': {'primaryPurpose': 'PREVENTION'}}, 'statusModule': {'overallStatus': 'COMPLETED', 'expandedAccessInfo': {'hasExpandedAccess': False}, 'statusVerifiedDate': '2013-12', 'lastUpdateSubmitDate': '2013-12-11', 'studyFirstSubmitDate': '2013-12-08', 'studyFirstSubmitQcDate': '2013-12-11', 'lastUpdatePostDateStruct': {'date': '2013-12-18', 'type': 'ESTIMATED'}, 'studyFirstPostDateStruct': {'date': '2013-12-18', 'type': 'ESTIMATED'}, 'primaryCompletionDateStruct': {'date': '2008-12', 'type': 'ACTUAL'}}, 'outcomesModule': {'otherOutcomes': [{'measure': 'satiety', 'timeFrame': '120 min', 'description': 'Subjective appetite will be measured with visual analogue scales at 0 min immediately before the treatment (baseline) and at 15, 30, 45, 60, 90 and 120 min after the treatment.'}], 'primaryOutcomes': [{'measure': 'blood glucose', 'timeFrame': '120 min', 'description': 'Glycaemic response will be measured before the treatment (baseline) and at 15, 30, 45, 60, 90 and 120 min after the treatment. The glucose concentration will be measured in capillary blood using portable glucose meter.'}], 'secondaryOutcomes': [{'measure': 'food intake', 'timeFrame': '120 min', 'description': 'Ad libidum food intake will be measure at 120 min using test pizza meal. The amount of consumed test meal (g) will be converted to the energy (kcal).'}]}, 'conditionsModule': {'conditions': ['Obesity', 'Overweight', 'Diabetes', 'Metabolic Syndrome']}, 'descriptionModule': {'briefSummary': "Potato is one of the world's most popular foods and is widely accepted as a staple food. The objective of this study is to determine the effect of consuming potato chips from different cultivars on blood glucose, subjective appetite and food intake. It is hypothesized that the chips produced from various potato cultivars will differ in their effect on blood glucose, satiety and food intake."}, 'eligibilityModule': {'sex': 'MALE', 'stdAges': ['ADULT'], 'maximumAge': '35 Years', 'minimumAge': '18 Years', 'healthyVolunteers': False, 'eligibilityCriteria': 'Inclusion Criteria:\n\n* Healthy men with a body mass index (kg/m2) of 20-24.9\n\nExclusion Criteria:\n\n* smocking, medication, breakfast skipping, restrained eating'}, 'identificationModule': {'nctId': 'NCT02014220', 'briefTitle': 'The Food Intake, Satiety and Blood Glucose After Ingestion of Potato Chips Produced From Three Potato Cultivars', 'organization': {'class': 'OTHER', 'fullName': 'University of Toronto'}, 'orgStudyIdInfo': {'id': 'Potato study 3: cultivar chips'}}, 'armsInterventionsModule': {'armGroups': [{'type': 'EXPERIMENTAL', 'label': 'Atlantic Western chips', 'description': 'deep fried potato chips', 'interventionNames': ['Other: dietary treatment']}, {'type': 'EXPERIMENTAL', 'label': 'Dakota Pearl chips', 'description': 'deep fried potato chips', 'interventionNames': ['Other: dietary treatment']}, {'type': 'EXPERIMENTAL', 'label': 'Andover Ontario chips', 'description': 'deep fried potato chips', 'interventionNames': ['Other: dietary treatment']}, {'type': 'EXPERIMENTAL', 'label': 'white bread with margarine', 'description': 'energy control', 'interventionNames': ['Other: dietary treatment']}, {'type': 'EXPERIMENTAL', 'label': 'white bread', 'description': 'control', 'interventionNames': ['Other: dietary treatment']}], 'interventions': [{'name': 'dietary treatment', 'type': 'OTHER', 'armGroupLabels': ['Andover Ontario chips', 'Atlantic Western chips', 'Dakota Pearl chips', 'white bread', 'white bread with margarine']}]}, 'contactsLocationsModule': {'locations': [{'zip': 'M5S 3E2', 'city': 'Toronto', 'state': 'Ontario', 'country': 'Canada', 'facility': 'Department of Nutritional Sciences', 'geoPoint': {'lat': 43.70643, 'lon': -79.39864}}]}, 'sponsorCollaboratorsModule': {'leadSponsor': {'name': 'University of Toronto', 'class': 'OTHER'}, 'responsibleParty': {'type': 'PRINCIPAL_INVESTIGATOR', 'investigatorTitle': 'Professor', 'investigatorFullName': 'G. Harvey Anderson', 'investigatorAffiliation': 'University of Toronto'}}}}