Edible Seaweeds and Health: Quality Biomarkers to Support Consumer Acceptance

Not Applicable

• Conditions: Self Efficacy; Food Habits
• Interventions: Behavioral: Culinary workshop

• Registration Number: NCT04493944
• Lead Sponsor: Laval University

Brief Summary

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.

Detailed 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.

Study Timeline

• Status Verified: 2020-07
• Study First Submitted: 2020-07-28
• Study First Submitted QC: 2020-07-28
• Last Update Submitted: 2020-07-28
• Study First Posted: 2020-07-30
• Last Update Posted: 2020-07-30
• Study Start: 2020-09-01
• Primary Completion: 2020-12-31
• Study Completion: 2021-07-31

Recruitment & Eligibility

• Status: UNKNOWN
• Sex: All
• Target Recruitment: 96

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
Intervention group (with culinary workshop)	Culinary workshop	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).

Primary Outcome Measures

Name	Time	Method
Consumption of seaweeds	2 months	To evaluate the impact of the culinary workshop on consumption of seaweeds by participants. Will be conducted at baseline and at the end of the study.
Cooking and food-preparation practices with seaweeds	2 months	To evaluate the impact of the culinary workshop on cooking practices of participants (self-efficacy, food attitude, food structure). Will be conducted at baseline and at the end of the study.

Trial Locations

Locations (1)

Institue of Nutrition and Functional Foods (INAF); 🇨🇦 Quebec city, Quebec, Canada