Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake

Mount Saint Vincent University

Status: Enrolling

Conditions: Sensory Evaluation; Satiety and Food Intake; Physical Comfort

Treatments: Other: Food

Study type: Interventional

Funder types: Other

Identifiers

NCT07127393

2021-001

Details and patient eligibility

About

The study investigates the sensory characteristics, consumer perception and the effect on satiety and food intake of the meal with added Chondrus crispus seaweed produced by Acadian Seaplants in Atlantic Canada.

Enrollment: 32 estimated patients

Sex: Male

Ages: 19 to 35 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Young healthy adult males

Exclusion criteria

• Having any diseases
• Smoking, consuming cannabis
• Skipping breakfast regularly
• Disordered eating patterns
• Taking certain medications that may affect the central and peripheral mechanisms of food intake regulation, cognitive performance and sedative medications
• Food allergies and aversion towards seaweeds

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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32 participants in 3 patient groups

Meal with seaweed

Experimental group

Description:

Omelette with added Chondrus crispus seaweeds

Treatment:

Other: Food

Meal without seaweed

Experimental group

Description:

Omelette

Treatment:

Other: Food

Water Control

Experimental group

Description:

Potable water

Treatment:

Other: Food