Red seaweed under the microscope

Key takeaways

• Dulse, a red seaweed, is attracting research interest for potential effects beyond its protein content.
• A University of Limerick study found dulse protein lowered the post-meal blood glucose response in healthy adults.
• The findings are early, from six healthy adults, and larger studies are needed to confirm them.

Could one of the ocean's most sustainable superfoods do more than provide nutrients? New human research into red seaweed protein offers an exciting insight into its potential role in glucose metabolism.

At Whole Supp, we believe that good nutrition starts with high-quality ingredients and a growing understanding of how food interacts with the body. That's why we are always on top of the science and new research into red seaweed is gaining attention.

A recently published study by our very own Head of Science and Innovation and Whole Supp Co-Founder Dr Brian Carson, investigated the effects of a protein concentrate derived from Palmaria palmata, commonly known as dulse. The findings offer an exciting early insight into how this marine-derived ingredient might influence the body's response to carbohydrate consumption.

Red seaweed is one of the superfoods included in Whole Supp, so understanding its nutritional and physiological potential is particularly relevant to our approach to whole-food nutrition.

Why are researchers interested in red seaweed?

Seaweed is attracting growing interest as a sustainable source of nutrients and functional food ingredients. Dulse, a red marine algae, is particularly interesting because its protein can potentially offer benefits beyond simply contributing to dietary protein intake.

Previous preclinical research suggested that dulse protein concentrate could influence gut hormones involved in glucose regulation. Until recently, however, its effects in humans had not been characterised.

The new study by Dr Carson and team at the University of Limerick took an important step towards addressing that gap by investigating whether dulse protein concentrate could influence post-meal blood glucose responses in healthy adults.

What did the study find?

In the study, six healthy adults consumed a carbohydrate drink on three separate occasions. The drink contained maltodextrin, a rapidly digested carbohydrate, either on its own or alongside one of two doses of dulse protein concentrate.

Researchers measured blood glucose and several hormones involved in regulating glucose metabolism over the following two hours.

The results were encouraging:

• Lower blood glucose at 45 minutes: Blood glucose concentrations were approximately 1.3 mmol/L lower with both doses of dulse protein concentrate than with the carbohydrate-only drink.
• A reduced overall glucose response: The lower dose of dulse protein concentrate significantly reduced the overall blood glucose response compared with the control condition.
• Changes in gut hormones: Both doses increased concentrations of glucose-dependent insulinotropic polypeptide (GIP) at 15 minutes after consumption. GIP is a hormone involved in the body's response to food and the regulation of glucose metabolism.

Taken together, the findings suggest that dulse protein concentrate may influence how the body responds to carbohydrate intake.

What could this mean for Whole Supp?

At Whole Supp, our approach is built around combining carefully selected ingredients to support everyday nutrition. Red seaweed is one of the superfoods featured in our formulation, and research such as this helps expand our understanding of the potential value of marine-derived ingredients.

The study is particularly interesting because it moves beyond laboratory experiments and investigates the effects of a dulse-derived ingredient in humans. Translating food innovation into meaningful human outcomes is challenging, and carefully conducted human research is an essential part of that process.

The research involved collaboration between academic researchers and industry partners, including Michael O'Neill at Pure Ocean Algae and Aine Hallihan at Carbery Food Ingredients Ltd. The project also required considerable technical development and persistence to progress from ingredient innovation to human testing.

An exciting development, with more research to come

It is important to keep these findings in perspective. The study involved just six healthy adults and examined a specific dulse protein concentrate consumed alongside a carbohydrate drink. The results cannot yet establish whether red seaweed in a whole-food product produces the same effects, nor whether the findings translate to long-term improvements in metabolic health.

Further research involving larger groups of participants will be needed to confirm the results, establish effective doses and investigate whether similar effects occur in people with impaired glucose regulation.

For now, the findings provide an exciting reason to take a closer look at red seaweed. As research into sustainable, nutrient-rich food ingredients continues to develop, we are particularly interested in understanding not only what our food contains, but also how its components interact with human physiology.

At Whole Supp, we'll continue to not only follow, but lead the science as we explore the potential of whole-food ingredients and the role they may play in everyday nutrition.

Research reference: A novel macroalgae protein concentrate attenuates postprandial glycaemia in healthy adults. Read the full paper in The Journal of Nutritional Physiology.

This article discusses preliminary research findings and is for informational purposes only. The study does not establish that Whole Supp products lower blood glucose or prevent or treat any medical condition.