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RECRUITING
NCT07127393
NA
Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake
Sponsor: Mount Saint Vincent University
View on ClinicalTrials.gov
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.
Official title: Sensory Evaluation of Foods Formulated With Seaweeds and Their Effect on Satiety and Food Intake
Key Details
Gender
MALE
Age Range
19 Years - 35 Years
Study Type
INTERVENTIONAL
Enrollment
32
Start Date
2021-09-30
Completion Date
2025-12-31
Last Updated
2025-08-17
Healthy Volunteers
Yes
Interventions
OTHER
Food
Meal with seaweed
Locations (1)
Appetite Lab
Halifax, Nova Scotia, Canada