Clinical Trial

Adding Chondrus Crispus Seaweeds to a Meal: Effect on Sensory Perception, Physical Comfort, Satiety and Food Intake

Recruiting
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Record status
This record was last updated August 17, 2025 (before its estimated October 31, 2025 completion). Its status may not reflect the trial's current state.
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.
Trial Details
NCT Number NCT07127393
Lead Sponsor Mount Saint Vincent University
Collaborators: Acadian Seaplants
Conditions Satiety and Food Intake, Sensory Evaluation, Physical Comfort
Enrollment 32 participants
Start Date 2021-09-30
Primary Completion 2025-10-31 (estimated)
Study Completion 2025-12-31 (estimated)
Updated on ClinicalTrials.gov 2025-08-17