Plant-Based Meals for Dietary Exposure
What You Need to Know Before You Apply
What is the purpose of this trial?
This trial aims to determine how different forms of potatoes in a meal affect the enjoyment and consumption of other vegetables. Participants will try meals with potatoes prepared either by air-frying or oil-frying. The goal is to understand whether the type of potato preparation influences the intake of non-starchy vegetables. Individuals aged 18-25 without food allergies to the study foods may be suitable candidates.
As an unphased trial, this study provides a unique opportunity to contribute to research on dietary habits and preferences.
Do I need to stop taking my current medications to join the trial?
The trial information does not specify whether you need to stop taking your current medications.
What prior data suggests that these plant-based meals are safe?
Research shows that cooking methods can affect the safety of potatoes. Air-fried potatoes contain more acrylamide, a chemical that forms in foods cooked at high temperatures and might increase cancer risk. However, air frying uses less oil, which generally benefits heart health.
In contrast, potatoes fried in oil are linked to more health problems. Studies have indicated that frequent consumption of fried potatoes can double the risk of early death. The oils used in frying can also lower nutritional value and may increase the risk of diabetes and other health issues.
In summary, while both cooking methods have health considerations, air frying might pose less risk than oil frying due to reduced oil use. However, be aware that air-fried potatoes have higher acrylamide levels.12345Why are researchers excited about this trial?
Researchers are excited about this trial because it explores how different cooking methods of potatoes in plant-based meals can impact dietary exposure. Unlike standard plant-based diets, which often focus on the variety of ingredients, this trial specifically examines the effects of air frying versus oil frying potatoes. Air frying could offer a healthier alternative by reducing oil content, potentially leading to less fat intake while maintaining taste and texture. This approach could redefine how we think about plant-based meals and their health benefits.
What evidence suggests that this trial's treatments could be effective?
Research has shown that plant-based diets can significantly improve health by reducing the risk of chronic illnesses. In this trial, participants will be assigned to different treatment arms to assess the health impacts of various potato preparation methods. One arm will receive air-fried potatoes, which studies have found to be healthier due to their lower oil absorption and reduced fat content compared to traditional frying. Air frying also produces less indoor pollution, benefiting home environments. Another arm will receive oil-fried potatoes, where research indicates that certain low-fat frying methods can reduce fat content by up to 80%. Both air frying and these low-fat methods aim to make potato dishes healthier and more suitable for a plant-focused diet.26789
Are You a Good Fit for This Trial?
This trial is for individuals interested in how different potato-based meals affect their consumption and liking of non-starchy vegetables. Specific eligibility criteria are not provided.Inclusion Criteria
Exclusion Criteria
Timeline for a Trial Participant
Screening
Participants are screened for eligibility to participate in the trial
Treatment
Participants consume meals with different forms of potatoes to assess vegetable intake and acceptability
Follow-up
Participants are monitored for changes in vegetable liking and intake after the meal conditions
What Are the Treatments Tested in This Trial?
Interventions
- Plant Forward Meals
Find a Clinic Near You
Who Is Running the Clinical Trial?
Sara Maksi
Lead Sponsor
Alliance for Potato Research and Education
Collaborator
Penn State University
Collaborator