Umami Taste PerceptionNCT03010930
Repeated Exposure to Umami Taste on Taste Perception, Hedonics, and Satiety
A study testing Supplementation of diet with MSG and No supplementation of diet with MSG in people with Umami Taste Perception, run by Cornell University.
Trial 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… Read more about this study
- Who is it for?
- Ages 18 to 60 yearsHealthy volunteers can take part
- Conditions the study is for
- Umami Taste Perception
- What is being tested?
- Supplementation of diet with MSG and No supplementation of diet with MSG
- Could I receive a placebo?
- Yes, some participants may receive a placebo
- How many people
- 64 participants
- Where
- No sites listed yet
- Study dates
- Oct 2016to Nov 2016
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 60 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- Have normal sense of taste and smell (self-report)
- Likes soups or broths (self-report)
- Able to report to study site daily (self-report)
Who cannot join
- 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)
About this study
Official title: Does Repeated Dietary Exposure to Umami Taste Affect Umami Perception, Hedonics, or Satiety? A Randomized Controlled Study
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:
- diminish umami suprathreshold intensity perception and hinder the ability to discriminate varying MSG concentrations
- decrease liking of umami-rich foods and shift preferences upwards towards more intense umami stimuli
- decrease satiation and decrease the satiating effect of a test meal
- Conditions
- Umami Taste Perception
- Being tested
- Supplementation of diet with MSG, No supplementation of diet with MSG
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Supplementation of diet with MSGOther
Subjects eat normal diet and consume 8 ounces of vegetable broth with added MSG one time per day for 1 month
No supplementation of diet with MSGOther
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
| Study group | Role | What they receive |
|---|---|---|
| Increased exposure to MSG | Experimental | Subjects consume vegetable broth daily containing MSG Receives: 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 Receives: Other: No supplementation of diet with MSG |
What is being measured
The primary outcome is the main question the study is designed to answer.
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
Measured: 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
Measured: 1 month (at baseline and post intervention)
Secondary outcomes (4)
Change in umami liking and preference
Subjects rate liking and preference in a variety of umami-rich foods before and after a month-long dietary supplementation to determine how liking and preference of umami-rich foods changes with repeated exposure to umami taste
Measured: 1 month (at baseline and post intervention)
Change in liking and wanting of high protein foods
Subjects complete the Leeds Food Preference Questionnaire before and after a month-long dietary supplementation to determine how explicit liking and implicit wanting of high-protein foods changes with repeated exposure to umami taste
Measured: 1 month (at baseline and post intervention)
Change in satiation
Subjects consume a test meal and the amount of food eaten is measured before and after a month-long dietary supplementation to determine how satiation from a test meal differs after repeated exposure to umami taste
Measured: 1 month (at baseline and post intervention)
Change in satiety
Subjects consume a test meal and rate appetite sensations on a visual analog scale throughout the test meal before and after a month-long dietary supplementation. A satiety quotient will be derived from these values with the formula: Satiety Quotient = (rating pre-eating episode-rating post-eating episode) / (intake of eating episode) to determine how satiety changes with repeated exposure to umami taste
Measured: 1 month (at baseline and post intervention)
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted5 Jan 2017 (estimated)
- Study startOct 2016
- Primary completionNov 2016
- Study completionNov 2016
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (1)Papers the sponsor has linked to this study.
- Other trials for Umami Taste PerceptionStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 64 participants (actual)
Sponsor and investigators
- Lead sponsor
- Cornell University
- Sponsor type
- University, hospital or other
- Responsible party
- Sponsor
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT03010930
- Sponsor's protocol ID
- 1608006563
- Status last verified
- Jan 2022
- First submitted
- 15 Dec 2016
- Last updated
- 7 Feb 2022
- Results posted
- No
- Data monitoring committee
- No
- Individual data sharing
- No
Publications
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.
PubMed 29796671
Study at a glance
From the registry record, last updated by the sponsor on 7 Feb 2022. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Does Repeated Dietary Exposure to Umami Taste Affect Umami Perception, Hedonics, or Satiety? A Randomized Controlled Study
- ClinicalTrials.gov ID
- NCT03010930
- Acronym / sponsor ID
- 1608006563
- Conditions
- Umami Taste Perception
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 64 participants (actual)
- Lead sponsor
- Cornell UniversityUniversity, hospital or other
- Study start
- Oct 2016
- Primary completion
- Nov 2016 (actual)
- Study completion
- Nov 2016 (actual)
- First posted
- 5 Jan 2017 (estimated)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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:
- diminish umami suprathreshold intensity perception and hinder the ability to discriminate varying MSG concentrations
- decrease liking of umami-rich foods and shift preferences upwards towards more intense umami stimuli
- decrease satiation and decrease the satiating effect of a test meal
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (participant)
- Number of arms
- 2
| Arm | Type | Receives |
|---|---|---|
| Increased exposure to MSG | Experimental | Other: Supplementation of diet with MSGSubjects consume vegetable broth daily containing MSG |
| No change in exposure to MSG | Sham comparator | Other: No supplementation of diet with MSGSubjects consume low glutamate vegetable broth daily, sodium-matched to the broth of the experimental group with NaCl |
Who may qualify
- Ages
- 18 to 60 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (3 listed)
- Have normal sense of taste and smell (self-report)
- Likes soups or broths (self-report)
- Able to report to study site daily (self-report)
Key exclusion criteria (5 listed)
- 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)
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Supplementation of diet with MSGSubjects eat normal diet and consume 8 ounces of vegetable broth with added MSG one time per day for 1 month | Other | Increased exposure to MSG |
| No supplementation of diet with MSGSubjects 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 | Other | No change in exposure to MSG |
Primary outcome
Change in umami taste intensity perception
Time frame: 1 month (at baseline and post intervention)
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
Change in umami taste discrimination
Time frame: 1 month (at baseline and post intervention)
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
4 secondary outcomes
Change in umami liking and preference
Time frame: 1 month (at baseline and post intervention)
Change in liking and wanting of high protein foods
Time frame: 1 month (at baseline and post intervention)
Change in satiation
Time frame: 1 month (at baseline and post intervention)
Change in satiety
Time frame: 1 month (at baseline and post intervention)
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 7 Feb 2022.
- Derived from this study: PubMed 29796671Noel 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.
- Individual participant dataSharing planned: No
Related trials for Umami Taste Perception
Not yet recruiting
Energy Reduction and Umami
Sensory Testing, Umami Taste
Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
The record lists no contact. Use the official record to reach the sponsor.
Questions about this trial
What is this clinical trial studying?
A study testing Supplementation of diet with MSG and No supplementation of diet with MSG in people with Umami Taste Perception, run by Cornell University.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 3 inclusion and 5 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 7 Feb 2022. Status can change between updates, so confirm with the study contact before making plans.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. Some participants in this study may receive a placebo. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Change in umami taste intensity perception (time frame: 1 month (at baseline and post intervention)). The study lists 2 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
On the ClinicalTrials.gov record for NCT03010930, which also lists 1 linked publication.
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 7 Feb 2022.