Actively Recruiting
Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake
Led by Mount Saint Vincent University · Updated on 2025-08-17
32
Participants Needed
1
Research Sites
221 weeks
Total Duration
On this page
Sponsors
M
Mount Saint Vincent University
Lead Sponsor
A
Acadian Seaplants
Collaborating Sponsor
AI-Summary
What this Trial Is About
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
Official Title
Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake
Who Can Participate
Eligibility Criteria
You may qualify if you...
- Young healthy adult males aged 19 to 35 years
You will not qualify if you...
- Having any diseases
- Smoking or consuming cannabis
- Regularly skipping breakfast
- Disordered eating patterns
- Taking medications affecting food intake regulation, cognitive performance, or sedatives
- Food allergies or aversion to seaweeds
AI-Screening
AI-Powered Screening
Complete this quick 3-step screening to check your eligibility
Trial Site Locations
Total: 1 location
1
Appetite Lab
Halifax, Nova Scotia, Canada, B3M 2J6
Actively Recruiting
How is the study designed?
Study Type
INTERVENTIONAL
Masking
SINGLE
Allocation
RANDOMIZED
Model
CROSSOVER
Primary Purpose
BASIC_SCIENCE
Number of Arms
3
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