Trials / Recruiting
RecruitingNCT07127393
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
- Status
- Recruiting
- Phase
- N/A
- Study type
- Interventional
- Enrollment
- 32 (estimated)
- Sponsor
- Mount Saint Vincent University · Academic / Other
- Sex
- Male
- Age
- 19 Years – 35 Years
- Healthy volunteers
- Accepted
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.
Conditions
Interventions
| Type | Name | Description |
|---|---|---|
| OTHER | Food | Meal with seaweed |
Timeline
- Start date
- 2021-09-30
- Primary completion
- 2025-10-31
- Completion
- 2025-12-31
- First posted
- 2025-08-17
- Last updated
- 2025-08-17
Locations
1 site across 1 country: Canada
Source: ClinicalTrials.gov record NCT07127393. Inclusion in this directory is not an endorsement.