SEAWEED Study

Does minimally processed seaweed, as an ingredient in whole foods, have the potential to become an acceptable source of dietary protein and other micronutrients for human nutritional requirements?

As of 1 May 2024, recruitment of participants for the SEAWEED Study has closed. The research team would like to thank everyone who expressed an interest in taking part, and especially those participants who completed their study visits.

SEAWEED Study edible seaweed

What is the SEAWEED Study?

The SEAWEED study is investigating if minimally processed seaweed, as an ingredient in whole foods, has the potential to become an acceptable source of dietary protein and other micronutrients for human nutritional requirements.

Why is this study important?

As the world's population grows, so does the demand for protein food; however,
relying only on animal proteins is becoming increasingly difficult. Seaweed is
consumed as a food product in many cultures and may be able to provide a
sustainable source of protein as part of a healthy diet.

What is the study trying to find out?

The study aims to assess a difference in amino acid appearance in circulation following the consumption of dumplings prepared with minimally processed seaweed as an ingredient compared to dumplings without seaweed. We believe that minimally processed seaweed is an acceptable source of dietary protein and other micronutrients when presented as a whole food.

Who can take part?

You can take part if you:

  • are 18-60 years old
  • have a BMI between 18 – 30kg/m2

What does the study involve?

The study duration will be approximately 1 week, a lead-in phase day following
confirmation of eligibility at the enrolment visit, and 2 study visits 3/4 days apart. 

 The following procedures will be required to complete the study:

  • Attending 3 visits: an enrolment visit (30 minutes), and two study visits (4.5 hours each).
  • We will collect blood and urine samples.
  • You will maintain your current lifestyle and dietary habits although you will be asked to refrain from eating specific foods during the study duration.
  • Your mahi / help will be rewarded with shopping vouchers to the value of $200 for completing all 3 study visits.

Complementary parking in the Liggins Institute basement carpark will be provided for all participant scheduled study visits

What are the risks and benefits of taking part in the study?

Risks:

  • There is no substantial risk.
  • There are a few potential risks, which we will review with you before your participation and are detailed in the Participant Information Sheet:
    • Allergic reaction
    • Digestive symptoms: high-fiber food may cause bloating, cramps, gas, or diarrhea, as with other high-fiber foods.
    • Food safety, including iodine and heavy metal content: the meals have been manufactured under food safety regulations and tested for safety.
    • Blood sampling involves a cannula (tube) in the arm vein: potentially causing slight discomfort and a small bruise at the needle insertion site.

Benefits:

  • You will learn more about your digestion and help us understand the potential nutritional benefits of consuming seaweed.

How can I find out more?

If you are interested in learning more about this study, please contact nutrition.liggins@auckland.ac.nz.

This project has been reviewed and approved by the New Zealand Health & Disability Ethics Committees (HDEC). Reference: 2024 EXP 19377.