Effect of Umami Exposure on MSG Induced-satiation

NCT06725615 | Withdrawn

• 1 other identifier: NL88298.091.24
• Study Type: interventional
• Target: N/A
• Locations: 1 country
• Sites: 1

Brief Summary

Monosodium Glutamate (MSG) is an amino acid salt that naturally enhances umami taste in many foods. It is often used to reduce salt (NaCl) in products while keeping the flavour. However, MSG might slow down satiation, leading to larger portions. This effect could vary based on diet and umami exposure, but there is no empirical data yet to confirm this hypothesis. Therefore, a long-term systematic investigation is necessary to objectively evaluate what the duration and extent of the effect of umami taste exposure is on absolute food intake, and whether it can have an effect on other outcomes, such as appetite ratings, meal liking, taste sensitivity, food preference, body hydration, weight status, self-reported diet tolerance and other potential side effects. The study sample will consist of 75 participants, that will randomly be distributed over three intervention groups: regular umami exposure (n = 25), low umami exposure (n = 25) and high umami exposure (n = 25). The intervention is fully controlled, for a period of two weeks, with an additional one-week run-in period in which all participants consume the regular umami exposure diet. Umami taste will be added through MSG supplementation of the three main meals. Supplementation will depend on both intervention group, and individual participants' body weight. The primary objective is to compare the effects of a 2-week low-, regular- and high dietary MSG exposure on umami-induced satiation. Differences in absolute food intake will be assessed by an ad libitum satiation test, which participants will be presented with at baseline (day 7), mid-intervention (day 14) and end of intervention (day 22). Secondary outcomes such as differences between intervention groups in satiety and appetite ratings, test meal liking, taste sensitivity, food preference, body hydration status, weight, self-reported diet tolerance and other potential side effects.

Conditions

Food Intake Regulation; Sensory Testing; Umami Taste Perception

Keywords

umami; taste; intensity; ad libitum; intake; exposure

Outcome Measures

Primary Outcomes (1)

• MSG-induced satiation

  The main outcome is the difference in intake between intervention groups at day 22, adjusted for baseline differences at day 7. This is calculated as the mean intake at day 22 minus the mean intake at day 7, in energy (kcal), per intervention arm. A mid-intervention measurement will be done on day 14.

  From baseline to end of intervention (day 7 to day 22).

Secondary Outcomes (10)

• Changes in appetite and thirst ratings

  From baseline to end of intervention (day 7 to day 22).

• Changes in liking of the ad libitum test meal

  From baseline to end of intervention (day 7 to day 22).

• Changes in food preference

  From baseline to end of intervention (day 7 to day 22).

• Changes in taste sensitivity

  From baseline to end of intervention (day 7 to day 22).

• Changes in body hydration status

  From baseline to end of intervention (day 7 to day 22).

Other Outcomes (9)

• Gender

  Baseline (day 0)

• Age

  Baseline (day 0)

• Height

  Baseline (day 0)

Study Arms (3)

Regular Umami exposure

EXPERIMENTAL

The Regular Umami Exposure (RegularU) group (control) will receive the basic diet with added MSG, representing Dutch dietary intake levels of around the 50th percentile, which is about 20-25 mg/kg body weight.

Other: Regular Umami exposure; Other: one-week run-in period

High Umami exposure

EXPERIMENTAL

the High Umami Exposure (HighU) will receive the basic diet with added MSG, representing Dutch intake levels of around the 90th percentile, which is about 50-55 mg/kg body weight.

Other: High Umami exposure; Other: one-week run-in period

Low Umami exposure

EXPERIMENTAL

The Low Umami Exposure (LowU) group will receive the basic diet without added MSG.

Other: Low Umami exposure; Other: one-week run-in period

Interventions

High Umami exposure OTHER

This group will receive the basic diet with added MSG, representing Dutch intake levels of around the 90th percentile, which is about 50-55 mg/kg body weight.

Also known as: HighU

High Umami exposure

Low Umami exposure OTHER

This group will receive the basic diet without added MSG.

Also known as: LowU

Low Umami exposure

one-week run-in period OTHER

During the one-week run-in period, all participants will receive the RegularU diet, which is the basic diet with added MSG, representing Dutch intake levels of around the 50th percentile (about 20-25 mg MSG intake daily per kg body weight).

Also known as: run-in

High Umami exposure; Low Umami exposure; Regular Umami exposure

Regular Umami exposure OTHER

This group will receive the basic diet with added MSG, representing Dutch intake levels of around the 50th percentile, which is about 20-25 mg/kg body weight.

Regular Umami exposure

Eligibility Criteria

• Age: 20 Years - 55 Years
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Healthy: as judged by the participant
• Proper understanding of the Dutch language, as questionnaires will be in Dutch;
• Able to visit Wageningen University, as required for dietary intervention and testing;
• Weight 60-80 kg (female) or 65-85 kg (male), as MSG supplementation is based on bodyweight;
• Body mass index 20-25 kg/m2;
• Having normal taste ability, assessed using Mueller taste strip test, ≥12 out of 20 assessed correctly;
• Able to provide informed consent.

You may not qualify if:

• Suffering from endocrine- or gastro-intestinal diseases or other diseases that might influence study outcomes (such as diabetes, Crohn's disease, cardiovascular disease, hypertension, etc.);
• Diagnosed with eating disorders (in the past);
• Diagnosed with taste or smell disorders in the past six months;
• Pregnant or lactating during the study intervention;
• Gain or loss of more than 3 kgs in the last three months prior to study entry;
• Suffering from lack of appetite for any reason;
• Use of medication that may influence the appetite, or medication that may affect body hydration status (medication will be judged by the medical investigator);
• Having a food allergy and/or intolerance for foods used in the dietary intervention (e.g. lactose intolerance, gluten intolerance, MSG sensitivity). This will be assessed with an open question;
• Consumes more than 14 (women) or 21 (men) glasses of alcohol per week;
• Consumes MSG-rich sauces (soy sauce, ketchup and/or curry paste) more than once per day, or consumes more than 3 savoury food items (paprika chips, instant noodles, sundried tomatoes and/or mushrooms) per day. This will be assessed with a frequency of consumption table;
• Irregular eating pattern. This will be measured with a frequency of meal/food consumption table, and is defined as: frequency of breakfast consumption less than once per week;
• Unwilling to maintain regular exercise pattern during the study period. This will be assessed with a yes/no question;
• Unwilling to quit use of soft or hard drugs during the intervention;
• Student or personnel of the division of Human Nutrition and Health, Wageningen University;
• Participating in any other intervention study/studies or planning to participate in another intervention study during the study period;

Sponsors & Collaborators

• Ajinomoto Co., Inc.: collaborator
• Wageningen University: lead

Study Sites (1)

Department of Human Nutrition, Wageningen University

Wageningen, Gelderland, 6708WE, Netherlands

Location

Related Publications (9)

• Terpstra SES, Hoogervorst LA, van der Velde JHPM, Mutsert R, van de Stadt LA, Rosendaal FR, Kloppenburg M. Validation of the SQUASH physical activity questionnaire using accelerometry: The NEO study. Osteoarthr Cartil Open. 2024 Mar 18;6(2):100462. doi: 10.1016/j.ocarto.2024.100462. eCollection 2024 Jun.

  PMID: 38577551 BACKGROUND

• Geha RS, Beiser A, Ren C, Patterson R, Greenberger PA, Grammer LC, Ditto AM, Harris KE, Shaughnessy MA, Yarnold PR, Corren J, Saxon A. Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study. J Nutr. 2000 Apr;130(4S Suppl):1058S-62S. doi: 10.1093/jn/130.4.1058S.

  PMID: 10736382 BACKGROUND

• Cad EM, Tang CS, de Jong HBT, Mars M, Appleton KM, de Graaf K. Study protocol of the sweet tooth study, randomized controlled trial with partial food provision on the effect of low, regular and high dietary sweetness exposure on sweetness preferences in Dutch adults. BMC Public Health. 2023 Jan 11;23(1):77. doi: 10.1186/s12889-022-14946-4.

  PMID: 36627602 BACKGROUND

• Imada T, Hao SS, Torii K, Kimura E. Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women. Appetite. 2014 Aug;79:158-65. doi: 10.1016/j.appet.2014.04.011. Epub 2014 Apr 23.

  PMID: 24768895 BACKGROUND

• Anderson GH, Fabek H, Akilen R, Chatterjee D, Kubant R. Acute effects of monosodium glutamate addition to whey protein on appetite, food intake, blood glucose, insulin and gut hormones in healthy young men. Appetite. 2018 Jan 1;120:92-99. doi: 10.1016/j.appet.2017.08.020. Epub 2017 Aug 24.

  PMID: 28843973 BACKGROUND

• van Avesaat M, Troost FJ, Ripken D, Peters J, Hendriks HF, Masclee AA. Intraduodenal infusion of a combination of tastants decreases food intake in humans. Am J Clin Nutr. 2015 Oct;102(4):729-35. doi: 10.3945/ajcn.115.113266. Epub 2015 Aug 19.

  PMID: 26289437 BACKGROUND

• Masic U, Yeomans MR. Does monosodium glutamate interact with macronutrient composition to influence subsequent appetite? Physiol Behav. 2013 May 27;116-117:23-9. doi: 10.1016/j.physbeh.2013.03.017. Epub 2013 Mar 24.

  PMID: 23531472 BACKGROUND

• Masic U, Yeomans MR. Umami flavor enhances appetite but also increases satiety. Am J Clin Nutr. 2014 Aug;100(2):532-8. doi: 10.3945/ajcn.113.080929. Epub 2014 Jun 18.

  PMID: 24944058 BACKGROUND

• Bellisle F, Monneuse MO, Chabert M, Larue-Achagiotis C, Lanteaume MT, Louis-Sylvestre J. Monosodium glutamate as a palatability enhancer in the European diet. Physiol Behav. 1991 May;49(5):869-73. doi: 10.1016/0031-9384(91)90196-u.

  PMID: 1886949 BACKGROUND

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: TRIPLE
• Who Masked: PARTICIPANT, INVESTIGATOR, OUTCOMES ASSESSOR
• Purpose: BASIC SCIENCE
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Prof. Dr.

Model Details: Randomised controlled intervention study

Study Record Dates

• First Submitted: November 27, 2024
• First Posted: December 10, 2024
• Study Start: September 1, 2025
• Primary Completion: November 1, 2025
• Study Completion: November 1, 2025
• Last Updated: March 4, 2026

Record last verified: 2025-04

Data Sharing

• IPD Sharing: Will share
• Shared Documents: SAP, ANALYTIC CODE
• Time Frame: Following the publication. No end date.
• Access Criteria: Anyone who whishes to access the data for secondary analysis must contact corresponding authors of specific publications for their approval. Next to this, they must reference the source of the data to provide appropriate credit to those who generated the data and allow searching for the studies it has supported.

Locations

NL (1)