Effect of potato form and consumption pattern on glycaemia in T2DM
Research type
Research Study
Full title
The effect of potato form and consumption pattern on acute glycaemia in individuals with Type 2 Diabetes
IRAS ID
291203
Contact name
Denise Robertson
Contact email
Sponsor organisation
University of Surrey
Duration of Study in the UK
1 years, 2 months, 1 days
Research summary
Title: The effect of potato form and consumption pattern on acute glycaemia in individuals with Type 2 Diabetes (T2D)
Background: When carbohydrates are consumed, they cause a temporary increase in blood glucose (sugar); this is called postprandial glycaemia. In the UK, it is recommended that 50% of dietary energy comes from carbohydrates. There are no specific dietary guidelines for those with T2D outside of these recommendations, despite the control of postprandial glycaemia having more importance in T2D in order to reduce the risk of long-term complications. There is existing data which demonstrates the role of potato form, e.g. boiled/mashed/fried, on postprandial glycaemia, but none of this work has been undertaken in T2D. It has been argued that work in healthy individuals can simply be “translated directly” into other patient groups, however postprandial glycaemia is the result of insulin sensitivity, gastrointestinal motility, gut hormone response and the absorption rate of glucose. All of these factors are likely to be different in T2D. Typically potatoes are not eaten in isolation but as part of mixed meals containing both fat and protein which can also affect the glucose response.
Research question: What effect will potato form, consumed in isolation and within the context of a mixed meal, have on postprandial glycaemia in people with T2D?
Study design: 12 participants with T2D, controlled by oral medication and/or lifestyle measures, will be recruited. They will attend 12 individual study sessions at the University of Surrey, where they will consume a different test meal each time, and then provide finger-prick blood samples for 3 hours afterwards. Blood samples will be analysed for glucose and insulin.
Potential benefits: an understanding of how different cooking methods can affect the blood glucose response in people with T2D.
Funder: The Alliance for Potato Research and Education (APRE)REC name
London - London Bridge Research Ethics Committee
REC reference
21/PR/0672
Date of REC Opinion
14 Jun 2021
REC opinion
Favourable Opinion