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

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

64 participants

Study Classification

INTERVENTIONAL

Study Start Date

2016-10-31

Study Completion Date

2016-11-30

Brief Summary

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

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Detailed Description

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Conditions

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Umami Taste Perception

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

PARALLEL

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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Increased exposure to MSG

Subjects consume vegetable broth daily containing MSG

Group Type EXPERIMENTAL

Supplementation of diet with MSG

Intervention Type OTHER

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

No change in exposure to MSG

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

Group Type SHAM_COMPARATOR

No supplementation of diet with MSG

Intervention Type 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

Interventions

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Supplementation of diet with MSG

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

Intervention Type OTHER

No supplementation of diet with MSG

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

Intervention Type OTHER

Eligibility Criteria

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Inclusion Criteria

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

Exclusion Criteria

* 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)

Minimum Eligible Age

18 Years

Maximum Eligible Age

60 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes