NCT07127393

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.

Trial Health

57
Monitor

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Trial has exceeded expected completion date
Enrollment
32

participants targeted

Target at P25-P50 for not_applicable

Timeline
Completed

Started Sep 2021

Longer than P75 for not_applicable

Geographic Reach
1 country

1 active site

Status
recruiting

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

Study Start

First participant enrolled

September 30, 2021

Completed
3.9 years until next milestone

First Submitted

Initial submission to the registry

August 6, 2025

Completed
11 days until next milestone

First Posted

Study publicly available on registry

August 17, 2025

Completed
3 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

October 31, 2025

Completed
2 months until next milestone

Study Completion

Last participant's last visit for all outcomes

December 31, 2025

Completed
Last Updated

August 17, 2025

Status Verified

August 1, 2025

Enrollment Period

4.1 years

First QC Date

August 6, 2025

Last Update Submit

August 11, 2025

Conditions

Satiety and Food IntakeSensory EvaluationPhysical Comfort

Outcome Measures

Primary Outcomes (2)

  • Subjective Appetite

    The average subjective appetite is a result of the desire to eat, hunger, prospective food consumption, and fullness.

    0-120 minutes

  • Food Intake

    Ad libitum food intake is being measured with crustless pizza until the participants feel comfortably full.

    120 minutes

Secondary Outcomes (3)

  • Physical Comfort

    0-120 minutes

  • Mastication

    5 minutes

  • Taste and other sensory characteristics

    0, 120 minutes

Study Arms (3)

Meal with seaweed

EXPERIMENTAL

Omelette with added Chondrus crispus seaweeds

Other: Food

Meal without seaweed

EXPERIMENTAL

Omelette

Other: Food

Water Control

EXPERIMENTAL

Potable water

Other: Food

Interventions

FoodOTHER

Meal with seaweed

Meal with seaweedMeal without seaweedWater Control

Eligibility Criteria

Age19 Years - 35 Years
Sexmale
Healthy VolunteersYes
Age GroupsAdult (18-64)

You may qualify if:

  • Young healthy adult males

You may not qualify if:

  • 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

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Appetite Lab

Halifax, Nova Scotia, B3M 2J6, Canada

RECRUITING

MeSH Terms

Interventions

Food

Intervention Hierarchy (Ancestors)

Diet, Food, and NutritionPhysiological PhenomenaFood and Beverages

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Masking
SINGLE
Who Masked
PARTICIPANT
Purpose
BASIC SCIENCE
Intervention Model
CROSSOVER
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
Professor

Study Record Dates

First Submitted

August 6, 2025

First Posted

August 17, 2025

Study Start

September 30, 2021

Primary Completion

October 31, 2025

Study Completion

December 31, 2025

Last Updated

August 17, 2025

Record last verified: 2025-08

Data Sharing

IPD Sharing
Will not share

Locations

CA(1)