Umami Taste Intensity and ad Libitum Meal Intake

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

Get a concise snapshot of the trial, including recruitment status, study phase, enrollment targets, and key timeline milestones.

Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

33 participants

Study Classification

INTERVENTIONAL

Study Start Date

2025-04-12

Study Completion Date

2025-05-23

Brief Summary

Review the sponsor-provided synopsis that highlights what the study is about and why it is being conducted.

Background Sweet and salty tastes can influence food intake {Sørensen, 2003 #40}. Increased intensity of these tastes has been shown to decrease food intake and increase satiation compared to the less intense taste, independent of palatability {Bolhuis, 2010 #245;Bolhuis, 2011 #251;Chung, 2007 #253;Lucas, 1987 #258;Vickers, 1998 #252;Vickers, 1998 #249;Vickers, 2001 #246;Yeomans, 1998 #244}. Umami taste intensity has been shown to reduce subsequent food intake {Masic, 2014 #7}, especially when paired with protein content in foods {Masic, 2014 #6}. Taste can be related with nutrient content of the diet, with sweet foods having carbohydrates, salty foods containing sodium, and umami foods containing protein {Teo, 2018 #37}.

However, no study has yet investigated the impact of umami and food intake, using the approach of similar palatability and differing taste intensity levels {Forde, 2016 #254}. Given its relationship with nutrient signaling, it is important to explore the relationship between umami intensity and satiation. Therefore, this study aims to compare ad libitum food intake of two levels with similar palatability and differing umami taste intensities (high and low) to food intake from a meal with optimum taste intensity.

Methods Test session 1 Determine individual's most preferred level of umami taste in 10 risotto samples, use Booth's method {Booth, 1983 #247}. Samples will contain a fixed level of salt, and MSG concentrations ranging from 0.2-1.2 w/w%, based on the optimal amount of MSG added to enhance taste to be 0.1-0.8 w/w% {Wijayasekara, 2017 #70}. Per individual, samples that are closest to those situated at -3.5 and +3.5 from the optimum (at 7) will be selected (figure 1).

Healthy, normal weight participants will be included. Previous studies have applied this method in sweet and salty tastes with 15-59 participants {Bolhuis, 2010 #245;Bolhuis, 2011 #251;Bolhuis, 2012 #255;Vickers, 1998 #252;Vickers, 1998 #249;Vickers, 2001 #246}.

Test session 2, 3 and

In a randomized cross-over design, participants will receive the optimum, high and low MSG risotto. The following will be measured:

* Test meal consumption (primary outcome);
* Liking before meal;
* Liking after meal;
* Water consumption;
* Taste intensity ratings of the meal;
* Habitual dietary taste exposure (tasteFFQ).

Subjects will be asked to eat a similar breakfast and to not consume anything between breakfast and lunch session. They will also be asked to refrain from eating for one hour after the test session. Participants will be asked to fill in the tasteFFQ, to investigate the link between dietary taste patterns and hedonic umami taste ratings.

Data will be analyzed using Rstudio. First, normality will be assessed, and data will be normalized if needed. Difference in food intake in grams between the three intensities will be compared using ANOVA. A post-hoc test will be applied if statistical outcomes are significant. Categorical variables will be compared using Chi-square test.

Related Clinical Trials

Explore similar clinical trials based on study characteristics and research focus.

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

NCT03010930

Umami Taste Perception

COMPLETED NA

Effect of Umami Exposure on MSG Induced-satiation

NCT06725615

Sensory Testing Umami Taste Perception Food Intake Regulation

NOT_YET_RECRUITING NA

Short-term Sleep Restriction on Taste Preference and Perception

NCT05524701

Sleep Restriction Normal Sleep

UNKNOWN NA

Taste Physiology in Healthy, Normal-weight Volunteers

NCT02255812

Exploratory Behavior

COMPLETED NA

Sweet Tooth: Nature or Nurture? Role of Long-term Dietary Sweetness Exposure on Sweetness Preferences

NCT04497974

Food Preferences

COMPLETED NA

Detailed Description

Dive into the extended narrative that explains the scientific background, objectives, and procedures in greater depth.

Conditions

See the medical conditions and disease areas that this research is targeting or investigating.

Taste Sensitivity Umami Taste Perception Food Intake Regulation Hedonic Function Palatability

Study Design

Understand how the trial is structured, including allocation methods, masking strategies, primary purpose, and other design elements.

Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Complete block randomized cross-over design.

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

Review each arm or cohort in the study, along with the interventions and objectives associated with them.

Low umami intensity

The low umami intensity meal will have a taste intensity corresponding with the MSG concentration in the sample rated 1.85 units to the left on the Visual Analogue Scale (VAS) during the first test session in which umami taste preferences per individual will be assessed by hedonic mapping.

Group Type EXPERIMENTAL

Hedonic mapping

Intervention Type OTHER

During the first session, participants will be presented with risotto samples differing in MSG content and thus umami taste intensity, assigned based on Booth's method (Booth et al., 1983). Based on these individual ratings, umami taste intensities of the ad libitum test meals will be calculated per participant.

Ad libitum risotto test meal

Intervention Type OTHER

During the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity.

High umami intensity

The high umami intensity meal will have a taste intensity corresponding with the MSG concentration in the sample rated 1.85 units to right left on the Visual Analogue Scale (VAS) during the first test session in which umami taste preferences per individual will be assessed by hedonic mapping.

Group Type EXPERIMENTAL

Hedonic mapping

Intervention Type OTHER

During the first session, participants will be presented with risotto samples differing in MSG content and thus umami taste intensity, assigned based on Booth's method (Booth et al., 1983). Based on these individual ratings, umami taste intensities of the ad libitum test meals will be calculated per participant.

Ad libitum risotto test meal

Intervention Type OTHER

During the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity.

Optimum umami taste intensity

The optimum umami intensity meal will have a taste intensity corresponding with the MSG concentration in the sample rated closest to the 'Just right' point on the Visual Analogue Scale (VAS) during the first test session in which umami taste preferences per individual will be assessed by hedonic mapping.

Group Type EXPERIMENTAL

Hedonic mapping

Intervention Type OTHER

During the first session, participants will be presented with risotto samples differing in MSG content and thus umami taste intensity, assigned based on Booth's method (Booth et al., 1983). Based on these individual ratings, umami taste intensities of the ad libitum test meals will be calculated per participant.

Ad libitum risotto test meal

Intervention Type OTHER

During the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity.

Interventions

Learn about the drugs, procedures, or behavioral strategies being tested and how they are applied within this trial.

Hedonic mapping

During the first session, participants will be presented with risotto samples differing in MSG content and thus umami taste intensity, assigned based on Booth's method (Booth et al., 1983). Based on these individual ratings, umami taste intensities of the ad libitum test meals will be calculated per participant.

Intervention Type OTHER

Ad libitum risotto test meal

During the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity.

Intervention Type OTHER

Eligibility Criteria

Check the participation requirements, including inclusion and exclusion rules, age limits, and whether healthy volunteers are accepted.

Inclusion Criteria

* Self-reported healthy;
* BMI between 18.5 and 25 kg/m2;
* Age between 18 and 55 years old;
* Able to visit the research facilities on the Wageningen campus for hedonic mapping (once) and for the risotto lunch meal (three times);
* Able to provide informed consent.

Exclusion Criteria

* Diagnosed with smell- or taste disorder(s);
* Use of medication that could influence taste ability and/or food intake behaviour;
* Food allergy or intolerance to any of the ingredients used in the ad libitum test meal;
* Consumption of more than 14 (women) or 21 (men) glasses of alcohol per week;
* Student or personnel of the Health Research Unit at Wageningen University

Minimum Eligible Age

18 Years

Maximum Eligible Age

55 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes