| Effect | None |
| Values | Body weight (kg): Potatoes: 68.1 to 68.4, Refined grains: 68.1 to 68.2 |
| Trial Design | Randomized trial |
| Trial Length | 2-4 Weeks |
| Number of Subjects | 50 |
| Sex | n/a |
| Age Range | 30-44 |
| Body Types | Average |
This randomized controlled crossover trial compared the effects of potatoes (steamed and baked) or refined grains on fasting glucose levels. Study foods were supplied to participants in the form of preprepared meals containing 837 calories which were consumed once every day. Participants were randomly assigned to follow one diet for 4 weeks, later being crossed over into the other diet period after a 2 to 4 week washout period. The two diets did not differ in their effects on fasting plasma glucose (the primary outcome), fasting insulin, body weight, HOMA-IR (a marker of insulin resistance), LDL-C, HDL-C, triglycerides, hs-CRP (a marker of inflammation), systolic blood pressure, or diastolic blood pressure.Funding issues for this study:
This trial received funding from The Alliance for Potato Research and Education.
