A satiety study was conducted at the Sheffield Centre for Food Innovation in 2009, sponsored by the Seaweed Health Foundation, to see whether a larger amount of seaweed granules than had been used in the Seagreens® bread trials, might have an effect on satiety in overweight male subjects.
This clearly demonstrated that with an acceptable level of Seagreens in a conventional breakfast was enough to prevent weight gain and assist weight loss.
There have been a number of trials in which alginate, which is extracted from seaweed, has been shown to reduce appetite, but Seagreens prefers to demonstrate that the whole, natural seaweed is preferable not least because it is highly nutritious - goodness which is lost in the alginate extraction.
The postulate was that if seaweed were to become a common food ingredient, it may help reduce weight as well as salt.
This was the first ever study of whole food seaweed in satiety. It demonstrated the potential which Seagreens® may have in obesity and that even at an inclusion level of 15 - 20% its taste is acceptable.
It was the recipient of the Alpro Foundation Masters Award in November 2010. You can download a summary of Anna's work here.
The body of work was published February 2012 in the peer reviewed Journal of Appetite. Please contact Seagreens Information Service about the research and its application in weight management.
Dr Jenny Paxman and Anna Hall (right) of Sheffield Hallam University collect the Alpro Foundation Award for their Satiety Study