Poster Topical Area: Energy and Macronutrient Metabolism

Location: Hall D

Poster Board Number: 468

P10-068 - Effects of White Potatoes and Other Carbohydrates Consumed With Eggs on Short-Term Food Intake, Satiety, and Glycemic Response in Children

Monday, Jun 11
8:00 AM – 3:00 PM

Objective: To assess the effects of consuming commercially available white potato products within mixed meals on short-term food intake (FI), subjective appetite, and glycemic response in children aged 9-14 y.

Methods:
Using a within-subject repeated-measures design, 21 children (age: 11.7±0.4 y; BMI percentile: 41.6±2.2 %) were exposed to five counter-balanced conditions, each separated by 7 days. After an overnight fast and within 2 h of awakening, children were given one of: isocaloric (450 kcal) treatment meals of eggs (246 kcal) served with fried French fries, mashed potatoes, or white beans; a cereal-based traditional breakfast (milk, cereal, and toast); or meal skipping. An ad libitum pizza meal was consumed 180 min following each condition, and parent-reported diet records were used to measure rest of day FI. Total day FI was calculated by summing the treatment meal, pizza meal, and rest of day FI. Subjective appetite via visual analog scales and capillary blood glucose were assessed at baseline, and throughout the 180min between condition and pizza meal.

Results:
Pizza FI (kcal) was lower (p<0.001) after fried French fries (1010±73) and mashed potatoes (1039±74), compared with traditional breakfast (1257±92) and meal skipping (1235±74). Total day FI (kcal) was lower (p=0.03) after fried French fries (2228±141) compared to traditional breakfast (2624±137). Subjective average appetite (mm) was lower after mashed potatoes compared to traditional breakfast (p<0.001). Blood glucose incremental area under the curve (iAUC; mmol min/L) was higher after traditional breakfast (121.6±22.9) compared with fried French fries (33.0±22.6; p=0.02), and meal skipping (-23.7±12.5; p<0.01).

Conclusions:
Consumption of white potatoes with eggs suppressed lunch FI and total day FI, subjective appetite, and glycemic response when compared to a cereal-based traditional breakfast in children aged 9-14 y. Thus, consumption of white potato products at breakfast may help children maintain a healthy body weight.




Funding Source: This study was supported by the Alliance for Potato Research and Education (APRE).

CoAuthors: Neil Brett, PhD – Ryerson University; Jennifer Chang, MHSc (c) – Ryerson University; Julia Totosy de Zepetnek, PhD – University of Regina; Nick Bellissimo, PhD – Ryerson University

Jennifer J. Lee

Undergraduate student
Ryerson University
Toronto, Ontario, Canada