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

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT07127393

Enrollment

Registered

2025-08-17

Start date

2021-09-30

Completion date

2025-12-31

Last updated

2025-08-17

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Physical Comfort, Satiety and Food Intake, Sensory Evaluation

Brief 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.

Interventions

OTHERFood

Meal with seaweed

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

BASIC_SCIENCE

Masking

SINGLE (Subject)

Eligibility

Sex/Gender

MALE

Age

19 Years to 35 Years

Healthy volunteers

Yes

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

Design outcomes

Primary

Measure	Time frame	Description
Subjective Appetite	0-120 minutes	The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness.
Food Intake	120 minutes	Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full.

Secondary

Measure	Time frame	Description
Physical Comfort	0-120 minutes	The subjective feelings of gastrointestinal discomfort, wellness, perceived energy, and fatigue levels.
Mastication	5 minutes	The number of chewing cycles per bite.
Taste and other sensory characteristics	0, 120 minutes	The hedonic and intensity perceptions, including pleasantness, taste, texture, chewing, and other sensory characteristics.

Countries

Canada

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Feb 4, 2026