Healthy NutritionNCT05591612
Increasing Vegetable Intake Using Monosodium Glutamate: A Reduced-Effort Intervention
A study testing Salt replacement seasoning (50% salt and 50% MSG) mix, Salt replacement seasoning (70% salt and 30% MSG) mix and NaCl (sodium chloride/table salt) in people with Healthy Nutrition and Culinary Medicine, run by Texas Tech University at 1 site in United States.
Trial summary
Food Intake Study: This will be a 4-week randomized controlled intervention study with a vegetable intake questionnaire, daily food intake, and seasoning usage measurement to test the acceptability of different seasoning ingredients and vegetable intake in healthy adults. Read more about this study
- Who is it for?
- Ages 18 years and olderHealthy volunteers can take part
- Conditions the study is for
- Healthy Nutrition, Culinary Medicine, Sodium Excess
- What is being tested?
- Salt replacement seasoning (50% salt and 50% MSG) mix, Salt replacement seasoning (70% salt and 30% MSG) mix and NaCl (sodium chloride/table salt)
- Type of treatment
- Lifestyle or therapy programme
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 148 participants
- Where
- 1 siteUnited States
- Study dates
- 10 Feb 2023to 15 Nov 2023
- 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 years and older
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- 18 years old and above
Who cannot join
- Allergy or aversion to MSG (monosodium glutamate) or potassium chloride
- Those that do not have a smart phone with the ability to download an app.
- Those who do not have a full kitchen and the willingness and ability to prepare vegetables according to a recipes.
- Those with an allergy, aversion, or dislike to vegetables that would make them not consume any vegetables during the study
Trial locations and contacts
1 site in 1 country.
United States1 site
Nutrition and Metabolic Health Initiative
Lubbock, Texas, 79410
About this study
Food Intake Study: This will be a 4-week randomized controlled intervention study with a vegetable intake questionnaire, daily food intake, and seasoning usage measurement to test the acceptability of different seasoning ingredients and vegetable intake in healthy adults. Participants will be randomly assigned to one of three groups (a) vegetables prepared with 50% NaCl and 50% MSG (50/50MSG Mix); (b) vegetables prepared with 70% NaCl and 30% MSG (70/30 MSG Mix); (c) vegetables prepared with NaCl (table salt).
Sensory Evaluation Study: A sensory evaluation utilizing all seasoning methods from the intervention will be conducted at a Texas Tech University culinary education lab. In a Texas Tech University culinary education lab, 2-4 vegetables will be cooked and seasoned with either 50/50MSG Mix, 70/30 MSG Mix, or NaCl for taste testing. Then, using a standardized form, participants will rate their acceptability and preference of each vegetable, including sensory characteristics such as appearance, color, odor, texture, and flavor.
Read the detailed description
Food Intake Study: This will be a 4-week randomized controlled intervention study with a vegetable intake questionnaire, daily food intake, and seasoning usage measurement to test the acceptability of different seasoning ingredients and vegetable intake in healthy adults. Participants will be randomly assigned to one of three groups (a) vegetables prepared with 50% NaCl and 50% MSG (50/50MSG Mix); (b) vegetables prepared with 70% NaCl and 30% MSG (70/30 MSG Mix); (c) vegetables prepared with NaCl (table salt). Before the intervention, each group will be asked to keep a daily food intake record for one week to determine baseline vegetable intake. Each group will receive a culinary medicine program electronically, including recipe demonstrations, cooking skills, and nutrition education videos to provide instruction for vegetable consumption according to the Dietary Guidelines for Americans. According to each treatment group, a bottle of seasoning ingredients will be provided to use on vegetables. Prior to the intervention, participants will be 1) instructed on how to track daily food intake data using the MyFitnessPal® app, 2) track food intake for seven days, and 3) complete a questionnaire regarding vegetable intake pre-intervention. According to the group assignment, each treatment group will also receive a bottle of a seasoning blend that includes either 50/50MSG Mix, 70/30 MSG Mix, or NaCl to use on vegetables prepared at home. According to the Dietary Guidelines for Americans, culinary medicine education (recipe demonstrations, cooking skills, and education videos for vegetable consumption) will be delivered electronically at baseline and once per week for four weeks to each participant. For four weeks, participants will track all meals daily, including vegetables prepared with designated seasoning at home. Remote follow-ups and dietary intake will be conducted weekly. After the intervention, the participants will 1) complete the same vegetable intake questionnaire for the four weeks of the intervention and 2) return the bottle of seasoning blend provided. Usage of seasoning for four weeks will be recorded. Data analyses will evaluate the changes in outcomes within and between groups. Participants will also be informed of the sensory evaluation study to be included among other participants of that study. MSG_Diet Food Questionaries (Updated).docx MyFitness Pal instructions.docx
Sensory Evaluation Study: A sensory evaluation utilizing all seasoning methods from the intervention will be conducted at a Texas Tech University culinary education lab. In a Texas Tech University culinary education lab, 2-4 vegetables will be cooked and seasoned with either 50/50MSG Mix, 70/30 MSG Mix, or NaCl for taste testing. Then, using a standardized form, participants will rate their acceptability and preference of each vegetable, including sensory characteristics such as appearance, color, odor, texture, and flavor.
- Conditions
- Healthy Nutrition, Culinary Medicine, Sodium Excess
- Being tested
- Salt replacement seasoning (50% salt and 50% MSG) mix, Salt replacement seasoning (70% salt and 30% MSG) mix, NaCl (sodium chloride/table salt)
- Medical subject headings
- Hypernatremia
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Salt replacement seasoning (50% salt and 50% MSG) mixBehavioural
Individuals in this group were provided a seasoning that replaced 50 % regular salt with a reduced-sodium MSG substitute. This study assessed the vegetable intake using the intervention of 50/50 MSG Mix to be added to vegetables in diet.
Salt replacement seasoning (70% salt and 30% MSG) mixBehavioural
Individuals in this group were provided a seasoning that replaced 30 % regular salt with a reduced-sodium MSG substitute. This study assessed the vegetable intake using the intervention of 70/30 MSG Mix to be added to vegetables in diet.
NaCl (sodium chloride/table salt)Behavioural
Individuals in this group were asked to use normal seasoning of regular salt. This study assessed the vegetable intake using table salt to be added to vegetables in diet.
| Study group | Role | What they receive |
|---|---|---|
| 50% NaCl and 50% MSG Seasoning Mix | Experimental | Participants received cooking demonstrations and nutrition education, and were asked to use the seasoning provided (50% NaCl and 50% MSG Seasoning Mix) on vegetables and foods prepared. Then they recorded their food intake to compare vegetable intake to other groups. Receives: Behavioral: Salt replacement seasoning (50% salt and 50% MSG) mix |
| 70% NaCl and 30% MSG Seasoning Mix | Experimental | Participants received cooking demonstrations and nutrition education, and were asked to use the seasoning provided (70% NaCl and 30% MSG Seasoning Mix) on vegetables and foods prepared. Then they recorded their food intake to compare vegetable intake to other groups. Receives: Behavioral: Salt replacement seasoning (70% salt and 30% MSG) mix |
| NaCl seasoning | Experimental | Active Control Participants received cooking demonstrations and nutrition education, and were asked to use table salt on vegetables and foods prepared. Then they recorded their food intake to compare vegetable intake to other groups. Receives: Behavioral: NaCl (sodium chloride/table salt) |
What is being measured
The primary outcome is the main question the study is designed to answer.
Vegetable Intake
To assess the consumption of vegetables by the participant measured by data from self-recorded diet as entered in smart phone application (My Fitness Pal©).
Measured: 5 weeks
Secondary outcomes (3)
Vegetable Palatability
Preference Test
Preference Test Scale
- Scale Title: Likert Scale for Vegetable Preference
- Minimum Value: 1 (indicating "dislike extremely")
- Maximum Value: 9 (indicating "like extremely")
- Higher Scores Indicate: A better outcome, meaning higher scores reflect a greater preference for the vegetables seasoned with the various NaCl/MSG mixtures.
Measured: day one (15 minutes)
Vegetable Palatability
Triangle Sensory Evaluation Test
Triangle Test Scale
- Scale Title: Confidence Scale for Triangle Test
- Minimum Value: 1 (indicating "not confident")
- Maximum Value: 5 (indicating "completely confident")
- Higher Scores Indicate: A better outcome in terms of confidence level in identifying the odd sample out. Higher scores reflect greater confidence in distinguishing between the NaCl/MSG mixtures and pure NaCl.
Measured: day one (15 minutes)
Seasoning Usage
Determine which group used the most seasoning Each group will be provided a bottle of seasoning. It will be weighed prior to them taking the seasoning. The participants will be asked to bring the remaining seasoning back to weight to determine the amount of seasoning usage during the 4 week study.
Usage of seasoning for four weeks will be recorded.
Measured: 5 weeks
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted24 Oct 2022
- Study start10 Feb 2023
- Primary completion15 Nov 2023
- Study completion15 Nov 2023
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 Healthy NutritionStudies 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
- Treatment
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 148 participants (actual)
Sponsor and investigators
- Lead sponsor
- Texas Tech University
- Sponsor type
- University, hospital or other
- Collaborators
- American Society for Nutrition
- Responsible party
- Sponsor
- Investigators
- Shannon Galyean, PhD, Principal investigator, Texas Tech University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT05591612
- Sponsor's protocol ID
- 2022-396
- Status last verified
- Jul 2024
- First submitted
- 19 Oct 2022
- Last updated
- 1 Aug 2024
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Publications
Maher C, Alcorn M, Childress A, Dawson JA, Galyean S. Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention. Food Sci Nutr. 2025 Jun 17;13(6):e70441. doi: 10.1002/fsn3.70441. eCollection 2025 Jun.
PubMed 40535918
Study at a glance
From the registry record, last updated by the sponsor on 1 Aug 2024. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Increasing Vegetable Intake Using Monosodium Glutamate: A Reduced-Effort Intervention
- ClinicalTrials.gov ID
- NCT05591612
- Acronym / sponsor ID
- 2022-396
- Conditions
- Healthy Nutrition, Culinary Medicine, Sodium Excess
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 148 participants (actual)
- Lead sponsor
- Texas Tech UniversityUniversity, hospital or other
- Collaborators
- American Society for Nutrition
- Study start
- 10 Feb 2023 (actual)
- Primary completion
- 15 Nov 2023 (actual)
- Study completion
- 15 Nov 2023 (actual)
- First posted
- 24 Oct 2022 (actual)
- 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.
Food Intake Study: This will be a 4-week randomized controlled intervention study with a vegetable intake questionnaire, daily food intake, and seasoning usage measurement to test the acceptability of different seasoning ingredients and vegetable intake in healthy adults. Participants will be randomly assigned to one of three groups (a) vegetables prepared with 50% NaCl and 50% MSG (50/50MSG Mix); (b) vegetables prepared with 70% NaCl and 30% MSG (70/30 MSG Mix); (c) vegetables prepared with NaCl (table salt).
Sensory Evaluation Study: A sensory evaluation utilizing all seasoning methods from the intervention will be conducted at a Texas Tech University culinary education lab. In a Texas Tech University culinary education lab, 2-4 vegetables will be cooked and seasoned with either 50/50MSG Mix, 70/30 MSG Mix, or NaCl for taste testing. Then, using a standardized form, participants will rate their acceptability and preference of each vegetable, including sensory characteristics such as appearance, color, odor, texture, and flavor.
Detailed description
Food Intake Study: This will be a 4-week randomized controlled intervention study with a vegetable intake questionnaire, daily food intake, and seasoning usage measurement to test the acceptability of different seasoning ingredients and vegetable intake in healthy adults. Participants will be randomly assigned to one of three groups (a) vegetables prepared with 50% NaCl and 50% MSG (50/50MSG Mix); (b) vegetables prepared with 70% NaCl and 30% MSG (70/30 MSG Mix); (c) vegetables prepared with NaCl (table salt). Before the intervention, each group will be asked to keep a daily food intake record for one week to determine baseline vegetable intake. Each group will receive a culinary medicine program electronically, including recipe demonstrations, cooking skills, and nutrition education videos to provide instruction for vegetable consumption according to the Dietary Guidelines for Americans. According to each treatment group, a bottle of seasoning ingredients will be provided to use on vegetables. Prior to the intervention, participants will be 1) instructed on how to track daily food intake data using the MyFitnessPal® app, 2) track food intake for seven days, and 3) complete a questionnaire regarding vegetable intake pre-intervention. According to the group assignment, each treatment group will also receive a bottle of a seasoning blend that includes either 50/50MSG Mix, 70/30 MSG Mix, or NaCl to use on vegetables prepared at home. According to the Dietary Guidelines for Americans, culinary medicine education (recipe demonstrations, cooking skills, and education videos for vegetable consumption) will be delivered electronically at baseline and once per week for four weeks to each participant. For four weeks, participants will track all meals daily, including vegetables prepared with designated seasoning at home. Remote follow-ups and dietary intake will be conducted weekly. After the intervention, the participants will 1) complete the same vegetable intake questionnaire for the four weeks of the intervention and 2) return the bottle of seasoning blend provided. Usage of seasoning for four weeks will be recorded. Data analyses will evaluate the changes in outcomes within and between groups. Participants will also be informed of the sensory evaluation study to be included among other participants of that study. MSG_Diet Food Questionaries (Updated).docx MyFitness Pal instructions.docx
Sensory Evaluation Study: A sensory evaluation utilizing all seasoning methods from the intervention will be conducted at a Texas Tech University culinary education lab. In a Texas Tech University culinary education lab, 2-4 vegetables will be cooked and seasoned with either 50/50MSG Mix, 70/30 MSG Mix, or NaCl for taste testing. Then, using a standardized form, participants will rate their acceptability and preference of each vegetable, including sensory characteristics such as appearance, color, odor, texture, and flavor.
Study design
- Primary purpose
- Treatment
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (participant)
- Number of arms
- 3
| Arm | Type | Receives |
|---|---|---|
| 50% NaCl and 50% MSG Seasoning Mix | Experimental | Behavioral: Salt replacement seasoning (50% salt and 50% MSG) mixParticipants received cooking demonstrations and nutrition education, and were asked to use the seasoning provided (50% NaCl and 50% MSG Seasoning Mix) on vegetables and foods prepared. Then they recorded their food intake to compare vegetable intake to other groups. |
| 70% NaCl and 30% MSG Seasoning Mix | Experimental | Behavioral: Salt replacement seasoning (70% salt and 30% MSG) mixParticipants received cooking demonstrations and nutrition education, and were asked to use the seasoning provided (70% NaCl and 30% MSG Seasoning Mix) on vegetables and foods prepared. Then they recorded their food intake to compare vegetable intake to other groups. |
| NaCl seasoning | Experimental | Behavioral: NaCl (sodium chloride/table salt)Active Control Participants received cooking demonstrations and nutrition education, and were asked to use table salt on vegetables and foods prepared. Then they recorded their food intake to compare vegetable intake to other groups. |
Who may qualify
- Ages
- 18 years and older
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (1 listed)
- 18 years old and above
Key exclusion criteria (4 listed)
- Allergy or aversion to MSG (monosodium glutamate) or potassium chloride
- Those that do not have a smart phone with the ability to download an app.
- Those who do not have a full kitchen and the willingness and ability to prepare vegetables according to a recipes.
- Those with an allergy, aversion, or dislike to vegetables that would make them not consume any vegetables during the study
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 |
|---|---|---|
| Salt replacement seasoning (50% salt and 50% MSG) mixIndividuals in this group were provided a seasoning that replaced 50 % regular salt with a reduced-sodium MSG substitute. This study assessed the vegetable intake using the intervention of 50/50 MSG Mix to be added to vegetables in diet. | Behavioural | 50% NaCl and 50% MSG Seasoning Mix |
| Salt replacement seasoning (70% salt and 30% MSG) mixIndividuals in this group were provided a seasoning that replaced 30 % regular salt with a reduced-sodium MSG substitute. This study assessed the vegetable intake using the intervention of 70/30 MSG Mix to be added to vegetables in diet. | Behavioural | 70% NaCl and 30% MSG Seasoning Mix |
| NaCl (sodium chloride/table salt)Individuals in this group were asked to use normal seasoning of regular salt. This study assessed the vegetable intake using table salt to be added to vegetables in diet. | Behavioural | NaCl seasoning |
Primary outcome
Vegetable Intake
Time frame: 5 weeks
To assess the consumption of vegetables by the participant measured by data from self-recorded diet as entered in smart phone application (My Fitness Pal©).
3 secondary outcomes
Vegetable Palatability
Time frame: day one (15 minutes)
Vegetable Palatability
Time frame: day one (15 minutes)
Seasoning Usage
Time frame: 5 weeks
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 1 Aug 2024.
- Derived from this study: PubMed 40535918Maher C, Alcorn M, Childress A, Dawson JA, Galyean S. Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention. Food Sci Nutr. 2025 Jun 17;13(6):e70441. doi: 10.1002/fsn3.70441. eCollection 2025 Jun.
- Individual participant dataSharing planned: No
Related trials for Healthy Nutrition
Active, not recruiting
Healthy for my Baby- RCT of a Lifestyle Intervention for Overweight Women in Preconception
Overweight and Obesity, Pregnancy Complications
Not yet recruitingObservational study
Assessing the Impact of Perceptions of Unpredictability on Objective Measures of Food Consumption and Metabolism
Healthy Volunteer, Obestity
RecruitingPhase 2
Effects of Sucralose on Drug Absorption and Metabolism (The SweetMeds Study)
Healthy Volunteers, Overweight
RecruitingObservational study
Children s Growth and Behavior Study
Obesity, Eating Behaviors
RecruitingObservational study
Diabetes and Heart Disease Risk in Blacks
Cardiovascular Diseases, Diabetes
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.
Shannon Galyean, PhD principal investigator
Texas Tech University
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Salt replacement seasoning (50% salt and 50% MSG) mix, Salt replacement seasoning (70% salt and 30% MSG) mix and NaCl (sodium chloride/table salt) in people with Healthy Nutrition and Culinary Medicine, run by Texas Tech University at 1 site in United States.
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 1 inclusion and 4 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 1 Aug 2024. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United States. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. 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?
Vegetable Intake (time frame: 5 weeks). 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 NCT05591612, 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 1 Aug 2024.