None listed
Conditions
Brief summary
Seaweed, a sustainable food option with a rich protein profile, holds promise for meaningful protein intake in a healthy diet. However, seaweed as a protein source offers challenges with its relatively low protein content per typical serving size, the potential nutrient inaccessibility due to indigestible fibre structures, and its high mineral content, including iodine and heavy metals. Yet, the inherent structure of foods are known to influence their potential nutrient benefits, hence developing minimal processing methods which retain the nutritive value of seaweed while optimising its protein accessibility and mineral content will be valuable in the use of seaweed as a future food. This study aims to compare the digestive responses to a seaweed rich meal, prepared from minimally processed seaweed to improve protein accessibility and optimise mineral content, to a meal without seaweed, to better understand whether seaweed can contribute meaningful protein in the diet. To do this, acute responses to a meal with and without seaweed as a main component, will be assessed in adults. These will be compared in a randomised, cross-over, single blinded negative control trial. The biological responses of amino acids and minerals will track circulating and excreted nutrient appearance after ingestion, and the metabolic, and subjective digestive and sensory responses will be assessed to determine overall meal tolerance and acceptability. Hypothesis: that seaweed, when cooked under minimally processed conditions, is a safe alternative whole food protein source with a desirable flavour and potential health benefits for consumers.
Interventions
The intervention is a seaweed meal (SWM; ~400 g), prepared from minimally processed seaweed to improve protein accessibility and optimise mineral content. The SWM is formulated as a dumpling meal containing 152 g dry weight of seaweed which provides approximately 3.1g protein from seaweed plus 8.4 g of protein from other non-seaweed ingredients. The non-seaweed ingredients are" potato starch, tapioca starch, soy, egg yolk, shiitake, soy sauce, wongbok cabbage, chikiang vinegar, spring onion, gar
The intervention is a seaweed meal (SWM; ~400 g), prepared from minimally processed seaweed to improve protein accessibility and optimise mineral content. The SWM is formulated as a dumpling meal containing 152 g dry weight of seaweed which provides approximately 3.1g protein from seaweed plus 8.4 g of protein from other non-seaweed ingredients. The non-seaweed ingredients are" potato starch, tapioca starch, soy, egg yolk, shiitake, soy sauce, wongbok cabbage, chikiang vinegar, spring onion, garlic, Panko (bread crumbs), shallots, spices, herbs, chili flakes, coriander, spring onion, salt, ginger. Participants will consume the meal under clinical monitoring on a single morning at the clinic within 10 minutes. After a wash-out phase of minimum 3 days, the participants will cross over and receive the other treatment.
Sponsors
AgResearch
Study design
Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used) (Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
All
Age
18 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
a) Adult (18-60 years). Female participants must declare the stage of the menstrual cycle during the different study phases, if applicable. b) A BMI between 18 and 30 kg/m2.
Exclusion criteria
a) Inability to give informed consent b) Known allergy to seaweed (Undaria or Ulva), or SWM or CON meal components, including potato starch, tapioca starch, soy, egg yolk, shiitake, soy sauce, wongbok cabbage, chikiang vinegar, spring onion, garlic, Panko (bread crumbs), shallots, spices, herbs, chili flakes, coriander, spring onion, salt, ginger. c) Known medical conditions, chronic disease or current medication limiting iodine intake to below the upper level, including pregnancy, breastfeeding, thyroid conditions, such as hyperthyroidism, hypothyroidism, goiter, and/or thyroid autoimmunity. d) Those who use supplemental iodine, other minerals, weight reducing pills, antioxidants, supplemental protein, etc. at the recruitment and those who stopped taking them within less than 1 month. e) Those who are medically advised to restrict minerals or electrolytes. f) Known significant gastrointestinal disorder (i.e., celiac, Inflammatory Bowel Disease, etc.) g) Known chronic disease such as diabetes, cardiovascular, cancer, renal failure, previous gastrointestinal surgery other than cholecystectomy or appendectomy, neurological conditions such as multiple sclerosis, spinal cord injury, or stroke, self-reported alcohol intake exceeding a moderate intake (>28 units per week) h) Current medication use expected to interfere with normal digestive or metabolic processes including proton pump inhibitors, laxatives, antibiotics etc. i) Pregnancy, breastfeeding j) Unwillingness to comply with the study procedures
Outcome results
None listed