Repeated Exposure to Umami Taste on Taste Perception, Hedonics, and Satiety

NCT03010930 | Completed

• 1 other identifier: 1608006563
• Study Type: interventional
• Target: 64
• Locations: 0 countries
• Sites: N/A

Brief Summary

The purpose of this study is to determine how repeated dietary exposure to umami taste affects umami taste perception, hedonics, food preferences, and satiety. Healthy adult subjects will consume a low glutamate vegetable broth daily for one month, where the experimental group's broth is supplemented with the umami-rich stimuli of monosodium glutamate (MSG) and the control group's low glutamate broth is matched for sodium (NaCl). The investigators hypothesize that repeated dietary exposure to umami taste will:

1. 1.diminish umami suprathreshold intensity perception and hinder the ability to discriminate varying MSG concentrations
2. 2.decrease liking of umami-rich foods and shift preferences upwards towards more intense umami stimuli
3. 3.decrease satiation and decrease the satiating effect of a test meal

Conditions

Umami Taste Perception

Outcome Measures

Primary Outcomes (2)

• Change in umami taste intensity perception

  Subjects rate the umami intensity of aqueous solutions and foods on the general Labeled Magnitude Scale before and after a month-long dietary supplementation to determine how perception changes with repeated exposure to umami taste

  1 month (at baseline and post intervention)

• Change in umami taste discrimination

  Subjects rank solutions of varying umami intensity before and after a month-long dietary supplementation to determine how perception changes with repeated exposure to umami taste

  1 month (at baseline and post intervention)

Secondary Outcomes (4)

• Change in umami liking and preference

  1 month (at baseline and post intervention)

• Change in liking and wanting of high protein foods

  1 month (at baseline and post intervention)

• Change in satiation

  1 month (at baseline and post intervention)

• Change in satiety

  1 month (at baseline and post intervention)

Other Outcomes (3)

• Height

  1 month (at baseline and post intervention)

• Weight

  1 month (at baseline and post intervention)

• Habitual glutamate consumption

  1 month (at baseline and post intervention)

Study Arms (2)

Increased exposure to MSG

EXPERIMENTAL

Subjects consume vegetable broth daily containing MSG

Other: Supplementation of diet with MSG

No change in exposure to MSG

SHAM COMPARATOR

Subjects consume low glutamate vegetable broth daily, sodium-matched to the broth of the experimental group with NaCl

Other: No supplementation of diet with MSG

Interventions

Supplementation of diet with MSG OTHER

Subjects eat normal diet and consume 8 ounces of vegetable broth with added MSG one time per day for 1 month

Increased exposure to MSG

No supplementation of diet with MSG OTHER

Subjects eat normal diet and consume 8 ounces of low glutamate vegetable broth without MSG (sodium-matched with NaCl) one time per day for 1 month

No change in exposure to MSG

Eligibility Criteria

• Age: 18 Years - 60 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Have normal sense of taste and smell (self-report)
• Likes soups or broths (self-report)
• Able to report to study site daily (self-report)

You may not qualify if:

• Restrained eater (score \> 12 on restrained eating subscale from Three Factor Eating Questionnaire)
• BMI \< 18 or \> 25 kg/m2 (self-report)
• Vegan (self-report)
• Hypertensive or on low-sodium diet (self-report)
• Allergic or sensitive to MSG (self-report)

Sponsors & Collaborators

• Cornell University: lead

Related Publications (1)

• Noel CA, Finlayson G, Dando R. Prolonged Exposure to Monosodium Glutamate in Healthy Young Adults Decreases Perceived Umami Taste and Diminishes Appetite for Savory Foods. J Nutr. 2018 Jun 1;148(6):980-988. doi: 10.1093/jn/nxy055.

  PMID: 29796671 DERIVED

MeSH Terms

Interventions

Sodium Glutamate

Intervention Hierarchy (Ancestors)

Glutamic Acid; Glutamates; Amino Acids, Acidic; Amino Acids; Amino Acids, Peptides, and Proteins; Amino Acids, Dicarboxylic

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: BASIC SCIENCE
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: December 15, 2016
• First Posted: January 5, 2017
• Study Start: October 1, 2016
• Primary Completion: November 1, 2016
• Study Completion: November 1, 2016
• Last Updated: February 7, 2022

Record last verified: 2022-01

Data Sharing

• IPD Sharing: Will not share