Common Meals for Appetite and Satiety

Age: 18 - 65

Sex: Any

Trial Phase: Academic

Sponsor: San Diego State University

Disqualifiers: Special dietary needs, smoking, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Approved in 1 Jurisdiction This treatment is already approved in other countries

Compensation: Varies

Number of Visits: 1

Duration: 1 day per meal

20 Participants Needed

Trial Summary

Will I have to stop taking my current medications?

The trial information does not specify whether you need to stop taking your current medications.

What data supports the effectiveness of the treatment Lean Steak and Potatoes with Broccoli, Steak and Potato Meal, Lean Steak with Potatoes and Broccoli for appetite and satiety?

Research shows that white potatoes, when consumed with protein like eggs, can increase feelings of fullness and reduce short-term food intake in children, suggesting that potatoes in a meal may help control appetite. ^{1 2 3 4 5}

Is the consumption of potatoes and related meals generally safe for humans?

Potatoes are generally safe to eat, but consuming fried potatoes frequently may increase the risk of early death. Additionally, potatoes contain natural compounds called glycoalkaloids, which can cause stomach issues if consumed in large amounts, but no long-term health problems have been linked to regular potato consumption. ^{1 2 6 7 8}

How does the Lean Steak and Potatoes with Broccoli treatment differ from other treatments for appetite and satiety?

The Lean Steak and Potatoes with Broccoli treatment is unique because it combines high-quality protein from lean steak with the satiating effects of potatoes and the nutritional benefits of broccoli, potentially offering a balanced approach to managing appetite and satiety compared to other meals that may focus solely on protein or carbohydrate content. ^{1 2 3 9 10}

What is the purpose of this trial?

The objectives of this study are to assess the impacts of meals composed of lean steak and potatoes (with a small portion of broccoli) in comparison to other common entrée/starch food combinations on metabolic and appetite responses.

Eligibility Criteria

This trial is for healthy adults aged 18-50 with a Body Mass Index (BMI) of 18-26. It's not suitable for those with special dietary requirements, recent significant weight changes, smokers, or substance users.

Inclusion Criteria

BMI between 18-26

Exclusion Criteria

Special dietary needs (e.g., gluten-free, etc.)

5% weight change in the previous 2 months

Smoking

Timeline

Screening

Participants are screened for eligibility to participate in the trial

1-2 weeks

Treatment

Participants consume different meals, and metabolic and appetitive responses are measured

1 day per meal

1 visit per meal (in-person)

Follow-up

Participants are monitored for safety and effectiveness after treatment

1 week

Treatment Details

Interventions

• Lean Steak and Potatoes with Broccoli

Trial Overview The study is examining how different common meals affect hunger and fullness. Participants will eat meals that include lean steak and potatoes with broccoli compared to other typical main dish/starch combinations.

Participant Groups

Group I: Arm 7 (creamy pork pasta) Experimental Treatment 1 Intervention

creamy pork pasta will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.

Group II: Arm 6 (pita and hummus) Experimental Treatment 1 Intervention

pita and hummus will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.

Group III: Arm 5 (chicken and pea fried rice) Experimental Treatment 1 Intervention

chicken and pea fried rice will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.

Group IV: Arm 4 (fish tacos) Experimental Treatment 1 Intervention

fish tacos will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.

Group V: Arm 3 (macaroni and cheese) Experimental Treatment 1 Intervention

macaroni and cheese will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.

Group VI: Arm 2 (lentil and sweet potato chili ) Experimental Treatment 1 Intervention

lentil and sweet potato chili will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.

Group VII: Arm 1 (lean steak and potatoes) Experimental Treatment 1 Intervention

lean steak and potatoes will be provided to subjects and primary and secondary outcomes will be measured at timelines explained under primary and secondary outcome measures.

Who Is Running the Clinical Trial?

San Diego State University

Lead Sponsor

Trials

182

Recruited

119,000+

Findings from Research

In a study involving 20 healthy men, consuming low glycaemic index (GI) potatoes did not significantly affect feelings of satiety compared to high GI potatoes, suggesting that the GI of potatoes may not influence appetite control.

No differences were observed in hunger, fullness, or overall energy intake between the two types of potatoes, indicating that both low and high GI potatoes can be similarly satisfying for normal-weight individuals.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans. Andersen, SSH., Heller, JMF., Hansen, TT., et al.[2019]

In a study involving 21 children aged 9-14, consuming white potatoes (either as French fries or mashed potatoes) significantly increased feelings of fullness and reduced food intake at a subsequent meal compared to a control meal and meal skipping.

Both French fries and mashed potatoes led to lower total daily energy intake compared to the control meal, suggesting that white potatoes can be effective in managing appetite and food consumption in children.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Effects of White Potatoes Consumed With Eggs on Satiety, Food Intake, and Glycemic Response in Children and Adolescents. Lee, JJ., Brett, NR., Chang, JT., et al.[2021]

In a study involving 33 healthy nonobese participants, fried French fries were reported to be significantly more satiating than an equi-energy pasta meal, suggesting that the preparation method of potatoes can influence satiety.

Other potato preparations (baked, mashed, and wedges) did not show a significant difference in satiety compared to the pasta control, indicating that not all potato dishes provide the same level of fullness.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Satiety Impact of Different Potato Products Compared to Pasta Control. Diaz-Toledo, C., Kurilich, AC., Re, R., et al.[2017]

In a 20-week randomized, placebo-controlled trial with 52 overweight/obese participants, potato protein protease inhibitor II (PI2) significantly increased levels of the satiety hormone cholecystokinin (CCK) at week 10, suggesting it may enhance feelings of fullness.

Participants taking PI2 reported higher satiety and a decreased desire to eat compared to those on a placebo, indicating that PI2 can effectively modulate appetite sensations during weight reduction efforts.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The Effect of Potato Protease Inhibitor II on Gastrointestinal Hormones and Satiety in Humans During Weight Reduction. Flechtner-Mors, M., Thoma, U., Wittmann, R., et al.[2022]

In a study involving 13 healthy adults, consuming mashed potato with broccoli significantly lowered glycaemic and insulinaemic responses compared to eating mashed potato alone, indicating a beneficial effect on blood sugar control.

The combination of broccoli and mashed potato not only reduced immediate blood sugar spikes but also delayed the return to fasting levels, suggesting that broccoli may enhance glucose homeostasis when paired with carbohydrate-rich foods.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Glyceamic and insulinaemic response to mashed potato alone, or with broccoli, broccoli fibre or cellulose in healthy adults. Ballance, S., Knutsen, SH., Fosvold, ØW., et al.[2018]

In a study of 4440 participants aged 45-79 over 8 years, overall potato consumption was not linked to increased mortality risk, suggesting that potatoes themselves may not be harmful when consumed in moderation.

However, consuming fried potatoes 2-3 times a week or more was associated with a significantly higher risk of mortality, indicating that the method of preparation plays a crucial role in health outcomes.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study. Veronese, N., Stubbs, B., Noale, M., et al.[2023]

Genetically modified potatoes, known as low acrylamide potential (LAP) potatoes, significantly reduce the formation of acrylamide during cooking by lowering levels of the amino acid asparagine, which is a key ingredient in the reaction that produces acrylamide.

Cooking LAP potatoes resulted in a 65% reduction in acrylamide levels in French fries and potato chips compared to conventional potatoes, potentially leading to a 25% decrease in overall dietary acrylamide exposure, especially benefiting children who consume more acrylamide relative to their body weight.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential. Tran, NL., Barraj, LM., Collinge, S.[2018]

Acute exposure to glycoalkaloids (GAs) from potatoes can cause gastrointestinal symptoms in humans, with a lowest-observed-adverse-effect level identified at 1 mg total potato GAs per kg body weight per day.

While no long-term health issues from GAs in potatoes have been found, there are health concerns for younger age groups based on high exposure levels, and insufficient data exists to assess risks from GAs in tomatoes and aubergines.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato-derived products. Schrenk, D., Bignami, M., Bodin, L., et al.[2023]

A study involving 28 adults found that a high-protein beef meal and a moderate-protein, high-fiber bean meal produced similar levels of satiety and appetite ratings over a 3-hour period after eating.

While both meals resulted in similar energy intake at a subsequent meal, the bean meal was associated with higher reports of gas and bloating compared to the beef meal, indicating a potential gastrointestinal side effect of the fiber-rich option.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

The Effects of a Beef-Based Meal Compared to a Calorie Matched Bean-Based Meal on Appetite and Food Intake. Bonnema, AL., Altschwager, D., Thomas, W., et al.[2022]

In a study involving 35 healthy men, meals based on vegetable protein (fava beans/split peas) and animal protein (veal/pork or eggs) showed no significant differences in ad libitum energy intake, indicating that both types of protein can be equally satisfying.

Participants reported similar levels of hunger, satiety, and fullness after consuming iso-caloric, fiber-matched meals, suggesting that vegetable proteins can be as effective as animal proteins in managing appetite.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake-A Randomized Acute Cross-Over Meal Test Study. Nielsen, LV., Kristensen, MD., Klingenberg, L., et al.[2018]

References

1. Switzerland pubmed.ncbi.nlm.nih.gov

Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans. [2019]

2. United States pubmed.ncbi.nlm.nih.gov

Effects of White Potatoes Consumed With Eggs on Satiety, Food Intake, and Glycemic Response in Children and Adolescents. [2021]

3. United States pubmed.ncbi.nlm.nih.gov

Satiety Impact of Different Potato Products Compared to Pasta Control. [2017]

4. New Zealand pubmed.ncbi.nlm.nih.gov

The Effect of Potato Protease Inhibitor II on Gastrointestinal Hormones and Satiety in Humans During Weight Reduction. [2022]

5. Germany pubmed.ncbi.nlm.nih.gov

Glyceamic and insulinaemic response to mashed potato alone, or with broccoli, broccoli fibre or cellulose in healthy adults. [2018]

6. United States pubmed.ncbi.nlm.nih.gov

Fried potato consumption is associated with elevated mortality: an 8-y longitudinal cohort study. [2023]

7. United States pubmed.ncbi.nlm.nih.gov

Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential. [2018]

8. United States pubmed.ncbi.nlm.nih.gov

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato-derived products. [2023]

9. United States pubmed.ncbi.nlm.nih.gov

The Effects of a Beef-Based Meal Compared to a Calorie Matched Bean-Based Meal on Appetite and Food Intake. [2022]

10. Switzerland pubmed.ncbi.nlm.nih.gov

Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake-A Randomized Acute Cross-Over Meal Test Study. [2018]