Microalgae as an Alternative Protein Source in Human Nutrition.

NCT ID: NCT05401591

Last Updated: 2024-04-23

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 15 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2021-08-28
• Study Completion Date: 2022-05-31

Brief Summary

Protein is an essential part of the human diet. But with a growing global population and climate emergency, current sources of dietary protein are unable to continue to sustainably meet the global demand. To ensure future food security, new sustainable protein sources are required. Microalgae - a group of plant-like single cells - are thought to be a good option due to their sustainable farming methods and naturally high protein content. Long term health benefits of eating microalgae have been seen in humans. However, the time directly following microalgae ingestion has not been well studied but is an important period when considering a protein source. This research will compare the period after ingestion of three preparations and/or types of microalgae to a traditional source of protein.

Conditions

Nutrition, Healthy

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: QUADRUPLE

Study Groups

Milk protein

Group Type: ACTIVE_COMPARATOR

Protein shake

Intervention Type: DIETARY_SUPPLEMENT

Participant will drink a protein shake made using each of the four protein types.

Whole cell chlorella

Group Type: EXPERIMENTAL

Protein shake

Intervention Type: DIETARY_SUPPLEMENT

Participant will drink a protein shake made using each of the four protein types.

Cracked cell chlorella

Group Type: EXPERIMENTAL

Protein shake

Intervention Type: DIETARY_SUPPLEMENT

Participant will drink a protein shake made using each of the four protein types.

Spirulina

Group Type: EXPERIMENTAL

Protein shake

Intervention Type: DIETARY_SUPPLEMENT

Participant will drink a protein shake made using each of the four protein types.

Interventions

Protein shake

Participant will drink a protein shake made using each of the four protein types.

Intervention Type: DIETARY_SUPPLEMENT

Eligibility Criteria

Inclusion Criteria

• BMI 18.5 -30 kg/m2
• age 18 - 40 years
• healthy
• non-smoker

Exclusion Criteria

• BMI <18.5 or >30 kg/m2
• smoker
• metabolic disease
• relevant food intolerance
• using medications known to affect metabolism

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 40 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

The University of Queensland

OTHER

Sponsor Role: collaborator

University of Exeter

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Locations

Exeter University

Exeter, , United Kingdom

Countries

United Kingdom

Other Identifiers

21-07-14-A-01

Identifier Type: -

Identifier Source: org_study_id