Active not recruitingNAINTERVENTIONAL

The Microalga Phaeodactylum Tricornutum a Potential Fish Substitute?- Pharmacokinetic Study

This research explores a special type of tiny plant, called microalgae, as a possible healthy food for the future. Specifically, the study wants to see how well our bodies absorb key nutrients, like omega-3 fats (EPA) and carotenoids, from this microalgae when it's added to pesto. Participants will eat pesto with different amounts of microalgae, and researchers will take blood samples to measure how these nutrients are used by the body. The aim is to understand if microalgae can be a good and accepted source of these important nutrients, potentially replacing fish in our diets for those seeking plant-based options. It's a step towards developing new, sustainable food choices.

At a glance

Status

Active not recruiting

Phase

Sponsor

University of Hohenheim

Enrolment target

Start

01 Apr 2024

Estimated completion

01 Aug 2024

Pharmacokinetic Parameters

What is this study about?

Imagine tiny, plant-like organisms, almost too small to see, growing in water. These are called microalgae. This study is all about one particular type of microalgae and whether it could become a healthy and tasty alternative to fish. Many people are looking for plant-based foods, especially healthier options, but finding good plant-based substitutes for fish that still provide essential nutrients like certain omega-3 fats has been a challenge.

The main idea behind this study is to develop a new food product made from microalgae that gives us important nutrients we might usually get from fish. Researchers want to see if our bodies can actually use these nutrients from microalgae effectively. They're also checking if people like the taste and texture of food made with microalgae.

To do this, volunteers will eat pesto that has different amounts of this special microalgae added to it. The researchers will then take blood samples to measure how well certain important nutrients, like a type of omega-3 called EPA and colourful plant compounds called carotenoids, are absorbed into the bloodstream. This helps them understand how the microalgae's nutrients are handled by our bodies: how they're taken in, moved around, changed, and eventually removed. The ultimate goal is to figure out if microalgae can become a widely accepted and beneficial part of our diet, offering a sustainable and nutritious alternative to fish.

Key takeaways

The study explores microalgae as a fish substitute.
It checks how our bodies use omega-3 fats from microalgae.
Participants will eat microalgae mixed into pesto.
Blood samples will be taken to measure nutrient absorption.
Aims to find new, healthy plant-based food options.

Who may be eligible?

To join this study, you need to be generally healthy, as decided by the study doctors. You must also agree to take part by signing a consent form.

However, some people won't be able to join. If you have any acute illnesses (short-term sicknesses) or infections, you can't participate. Also, if you have ongoing health problems that might affect the study results, especially chronic gut conditions or stomach inflammation (gastritis), you won't be included. If you have known allergies to algae, or any ingredients in pesto, you can't join either. Smokers, pregnant women, or those who are breastfeeding are also not eligible.

This study is looking for adults between the ages of 18 and 60 years old. Both men and women can take part, as long as they meet the other health requirements.

Could this study suit you?

Answer these quick questions to see if you may be eligible. This is a guide only — the research team makes the final call.

Are you between 18 and 60 years old?
Are you generally healthy?
Do you have any acute illnesses or infections?
Do you have chronic gut conditions or severe stomach inflammation?
Are you pregnant or breastfeeding?
Do you smoke?

Answer every question to see your result.

What does participation involve?

If you decide to take part in this study, you will visit the research centre. During your visits, you will eat pesto that contains different small amounts of the dried microalgae. After eating, blood samples will be taken at various times to check how your body uses the nutrients from the microalgae. This process will happen on two separate days. The researchers will then use these blood tests to understand how quickly and how much of the key nutrients from the microalgae are absorbed into your bloodstream. The full duration of your participation involves these two study days and any initial screening visits.

Potential risks and benefits

Taking part in this study may offer the benefit of contributing to new knowledge about healthy, sustainable food sources for the future. You will be helping researchers understand if microalgae can be a good alternative to fish for essential nutrients. Potential risks include discomfort from blood draws, though trained professionals will perform these. There is also a small chance of an allergic reaction if you have an undiscovered sensitivity to algae or pesto ingredients, although known allergies are an exclusion criterion. You are free to withdraw from the study at any time without giving a reason, and your medical care will not be affected.

Locations (1)

Institute of Nutritional Medicine, University of Hohenheim
Verified postcode
Stuttgart, Germany

Common questions

What is microalgae?

Microalgae are tiny, plant-like organisms, often found in water, that can be a source of important nutrients.

Why are researchers interested in microalgae?

They believe microalgae could be a sustainable and healthy plant-based alternative to fish, providing essential nutrients like omega-3 fats.

What kind of food will I eat in the study?

You will eat pesto that has been prepared with different amounts of dried microalgae.

What will happen after I eat the pesto?

Researchers will take blood samples at specific times to see how nutrients from the microalgae are absorbed and used by your body.

Will I know if the microalgae is safe?

Researchers are carefully studying the microalgae to ensure it is safe and well-tolerated as a food ingredient.