Edible Seaweeds and Health: Quality Biomarkers to Support Consumer Acceptance ((CuisiAlg))

Laval University

Status: Unknown

Conditions: Self Efficacy; Food Habits

Treatments: Behavioral: Culinary workshop

Study type: Interventional

Funder types: Other

Identifiers

NCT04493944

2020-016/11-02-2020

Details and patient eligibility

About

Seaweeds have been part of the diet of Asian countries for thousands of years, but consumption by Quebecers remains unfamiliar. Because of their rich nutrients content and unique bioactive compounds, seaweeds have a great dietary potential. The overall objective of the project is to determine the potential for sustainable local exploitation of St. Lawrence seaweeds by assessing their quality under growing conditions and following processing, and to use them as a basis for culinary innovations for both industry and consumers. Our specific objectives are as follows:

1. To assess the impact of environmental factors on the specific profile of biomarkers of nutritional quality and health potential of harvested or cultivated seaweed;
2. To determine the impact of processing on the profile of biomarkers of nutritional quality and health potential of harvested and cultivated seaweed;
3. To study changes in dietary attitudes and behaviours through a culinary workshop promoting the acceptance of seaweeds and their appropriation as an ingredient by consumers.

The application for ethical approval and this trial registration applies only to Specific Objective 3.

Full description

For recruitment purposes, adults interested in cooking and consuming Quebec seaweeds will be randomly assigned to an experimental group (n=16 x 3 groups, ingredients, recipes and a culinary workshop) or a control group (n=16 x 3 groups, ingredients and recipes). Online questionnaires will be administered via the secure platform of INAF (FANI) at the beginning and the end of the study.

Enrollment: 96 estimated patients

Sex: All

Ages: 18+ years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• be interested in cooking and consuming Quebec seaweeds in various forms
• be available to fill out online questionnaires and perhaps participate in a culinary workshop in Quebec City

Exclusion criteria

• have allergies and dietary restrictions

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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96 participants in 2 patient groups

Intervention group (with culinary workshop)

Experimental group

Description:

This group will be composed of participants that will answer online questionnaires before and after the study, and will participate in a culinary workshop with a chef (3 hours).

Treatment:

Behavioral: Culinary workshop

Control group (without culinary workshop)

No Intervention group

Description:

This group will be composed of participants that will answer online questionnaires before and after the study.