[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100568820":3},{"organization":4,"armGroups":7,"interventions":19,"overallOfficials":11,"centralContacts":28,"locations":11,"responsibleParty":34,"collaborators":11,"id":37,"slug":38,"hasResults":39,"nctId":40,"briefTitle":41,"officialTitle":41,"acronym":11,"eligibilityCriteria":42,"healthyVolunteers":43,"sex":44,"minAge":45,"maxAge":46,"enrollmentInfo":47,"targetDuration":11,"studyType":50,"phases":51,"briefSummary":53,"conditions":54,"keywords":11,"overallStatus":56,"whyStopped":11,"lastUpdateSubmitDate":57,"lastUpdatePostDateStruct":58,"startDateStruct":61,"completionDateStruct":63,"leadSponsor":65,"locationsCount":11},{"fullName":5,"class":6},"Zhejiang University","OTHER",[8,14],{"label":9,"type":10,"description":11,"interventionNames":12},"Control group","PLACEBO_COMPARATOR",null,[13],"Dietary Supplement: steamed potato",{"label":15,"type":16,"description":11,"interventionNames":17},"Intervention group","EXPERIMENTAL",[18],"Dietary Supplement: fried potato",[20,25],{"type":21,"name":22,"description":23,"armGroupLabels":24,"otherNames":11},"DIETARY_SUPPLEMENT","steamed potato","135 g per day 4-5 times per week for 8 weeks",[9],{"type":21,"name":26,"description":23,"armGroupLabels":27,"otherNames":11},"fried potato",[15],[29],{"name":30,"role":31,"phone":32,"phoneExt":11,"email":33},"Yu Zhang","CONTACT","86-0571-88982211","yzhang@zju.edu.cn",{"type":35,"investigatorFullName":30,"investigatorTitle":36,"investigatorAffiliation":5,"oldNameTitle":11,"oldOrganization":11},"SPONSOR_INVESTIGATOR","professor","100568820","potato-diet-intervention-study-in-a-college-population-100568820",false,"NCT06686199","Potato Diet Intervention Study in a College Population","Inclusion Criteria:\n\n* University students at school\n\nExclusion Criteria:\n\n* Smoking (≥1 cigarette\u002Fweek);\n* heavy alcohol consumption (\\>224 g\u002Fweek for men and \\>168 g\u002Fweek for women);\n* diabetes, heart disease, stroke, high blood pressure, liver dysfunction, kidney dysfunction, or gastrointestinal disorders;\n* taking dietary supplements (e.g., vitamins, minerals, probiotics, or prebiotics);\n* taking medications (e.g., aspirin, statin, or antihypertensive medications);\n* within the past 3 months taken antibiotics;\n* had surgery in the past 3 months;\n* participated in other clinical studies in the past 3 months;\n* preference for fried and baked foods.",true,"ALL","18 Years","35 Years",{"count":48,"type":49},60,"ESTIMATED","INTERVENTIONAL",[52],"NA","The goal of this study is to investigate the effects of a potato-based diet intervention on Chinese university students. Employing a randomized controlled double-blind trial design, the intervention will span 8 weeks. The primary objectives include:\n\n* Examining the impact of the potato-based diet intervention on the overall glucose and lipid metabolism levels of university students;\n* Exploring the interactions between the potato-based diet intervention and individual metabolic profiles and glucose-lipid metabolic pathways;\n* Analyzing the association between the potato-based diet intervention and gut health through gut microbiota analysis.\n\nParticipants will undergo either the potato-based diet intervention or the control group treatment. Changes in waist circumference, blood pressure, blood glucose, and blood lipid levels will be observed to assess the effects of the potato-based diet on university students' health. Additionally, alterations in metabolic profiles and glucose-lipid metabolic pathways will be analyzed, along with gut microbiota analysis, to investigate the relationship between the potato-based diet and gut health.",[55],"Metabolism and Nutrition Disorder","NOT_YET_RECRUITING","2024-11-12",{"date":59,"type":60},"2024-11-13","ACTUAL",{"date":62,"type":49},"2025-03-03",{"date":64,"type":49},"2025-06-01",{"name":30,"class":6}]