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

ConditionsSatiety and Food Intake Sensory Evaluation Physical Comfort

Trial statusRecruiting

Trial phaseNot applicable

Trial typeInterventional

Biological sexMale

Age19-35

SponsorMount Saint Vincent University

About this trial

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 criteria

Qualifiers

Young healthy adult males

Disqualifiers

Having any diseases

Smoking, consuming cannabis

Skipping breakfast regularly

Disordered eating patterns

Trial design

Treatments tested in this trial

Food

Treatment groups

32 Participants

are divided into 3 treatment groups

Sponsors and collaborators

Mount Saint Vincent University

Lead sponsor

Acadian Seaplants

Collaborator

Source ClinicalTrials.gov