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NCT Number: NCT07127393

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

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.

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Key information

Conditions

Satiety and Food Intake Physical Comfort Sensory Evaluation

Age range

19 year–35 year

Sex eligibility

Male

Study type

Interventional

Phase

Not applicable

Primary location

Appetite Lab

Halifax, Nova Scotia, B3M 2J6, Canada

Location status: Recruiting

Location contact

Bohdan Luhovyy, PhD

CONTACT

[email protected]

902-221-3810

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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

Treatment and study plan

Food

Other

Meal with seaweed

Primary outcomes

  1. Subjective Appetite

    Time frame: 0-120 minutes

    The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness.

  2. Food Intake

    Time frame: 120 minutes

    Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full.

Secondary outcomes

  1. Physical Comfort

    Time frame: 0-120 minutes

    The subjective feelings of gastrointestinal discomfort, wellness, perceived energy, and fatigue levels.

  2. Mastication

    Time frame: 5 minutes

    The number of chewing cycles per bite.

  3. Taste and other sensory characteristics

    Time frame: 0, 120 minutes

    The hedonic and intensity perceptions, including pleasantness, taste, texture, chewing, and other sensory characteristics.

Sponsors and collaborators

Lead sponsor

Mount Saint Vincent University

Other

Collaborators

  • Acadian Seaplants

Registry information

Official study title

Sensory Evaluation of Foods Formulated With Seaweeds and Their Effect on Satiety and Food Intake

Important dates

Study start
2021
Primary completion
2025
Study completion
2025
First posted
Aug 17, 2025
Registry last updated
Aug 17, 2025

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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