NCT07127393招募中不适用
Sensory Evaluation of Foods Formulated With Seaweeds and Their Effect on Satiety and Food Intake
适应症
干预措施
试验速览
- 阶段
- 不适用
- 状态
- 招募中
- 入组人数
- 32
- 试验地点
- 1
- 主要终点
- Subjective Appetite
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 19 Years 至 35 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •Young healthy adult males
排除标准
- •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
研究组 & 干预措施
Meal with seaweed
Experimental
Omelette with added Chondrus crispus seaweeds
干预措施: Food (Other)
Meal without seaweed
Experimental
Omelette
干预措施: Food (Other)
Water Control
Experimental
Potable water
干预措施: Food (Other)
结局指标
主要结局
Subjective Appetite
时间窗: 0-120 minutes
The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness.
Food Intake
时间窗: 120 minutes
Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full.
次要结局
- Physical Comfort(0-120 minutes)
- Mastication(5 minutes)
- Taste and other sensory characteristics(0, 120 minutes)
研究者
Bohdan Luhovyy
Professor
Mount Saint Vincent University
研究点 (1)
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