RecruitingNot ApplicableNCT07127393
Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake
Sensory Evaluation of Foods Formulated With Seaweeds and Their Effect on Satiety and Food Intake
Sponsor
Mount Saint Vincent University
Enrollment
32 participants
Start Date
Sep 30, 2021
Study Type
INTERVENTIONAL
Conditions
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.
Eligibility
Sex: MALEMin Age: 19 YearsMax Age: 35 Years
Inclusion Criteria1
- Young healthy adult males
Exclusion Criteria6
- 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
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Interventions
OTHERFood
Meal with seaweed
Locations(1)
View Full Details on ClinicalTrials.gov
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NCT07127393
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