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

Not Applicable

Recruiting

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

• Registration Number: NCT07127393
• Lead Sponsor: Mount Saint Vincent University

Brief Summary

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.

Detailed Description

Not available

Study Timeline

• Study Start: 2021-09-30
• Status Verified: 2025-08
• Study First Submitted: 2025-08-06
• Study First Submitted QC: 2025-08-11
• Last Update Submitted: 2025-08-11
• Study First Posted: 2025-08-17
• Last Update Posted: 2025-08-17
• Primary Completion: 2025-10-31
• Study Completion: 2025-12-31

Recruitment & Eligibility

• Status: RECRUITING
• Sex: Male
• Target Recruitment: 32

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
Subjective Appetite	0-120 minutes	The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness.
Food Intake	120 minutes	Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full.

Secondary Outcome Measures

Name	Time	Method
Physical Comfort	0-120 minutes	The subjective feelings of gastrointestinal discomfort, wellness, perceived energy, and fatigue levels.
Mastication	5 minutes	The number of chewing cycles per bite.
Taste and other sensory characteristics	0, 120 minutes	The hedonic and intensity perceptions, including pleasantness, taste, texture, chewing, and other sensory characteristics.

Trial Locations

Locations (1)

Appetite Lab; 🇨🇦 Halifax, Nova Scotia, Canada