Sensory TestingRISENCT06725615
Effect of Umami Exposure on MSG Induced-satiation
A study testing Regular Umami exposure, High Umami exposure and Low Umami exposure in people with Sensory Testing and Umami Taste Perception, run by Wageningen University at 1 site in Netherlands.
Trial 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. Read more about this study
- Who is it for?
- Ages 20 to 55 yearsHealthy volunteers can take part
- Conditions the study is for
- Sensory Testing, Umami Taste Perception, Food Intake Regulation
- What is being tested?
- Regular Umami exposure, High Umami exposure and Low Umami exposure
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 0 participants
- Where
- 1 siteNetherlands
- Study dates
- Sep 2025to Nov 2025
- 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 20 to 55 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- Healthy: as judged by the participant
- Age 20-55 years at the time of inclusion, assessed by date of birth;
- 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.
Who cannot join
- 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;
Show all 16Show fewer
- 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;
- Restrained eating score of ≥2.7 (females)/ ≥2.2 (males) measured by Dutch Eating Behaviour Questionnaire.
Trial locations and contacts
1 site in 1 country.
Netherlands1 site
Department of Human Nutrition, Wageningen University
Wageningen, Gelderland, 6708WE
About this study
Official title: Umami Exposure on MSG-induced Satiation
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.
Read the detailed description
Umami seems to have a dual role in food intake regulation. On the one hand, flavouring meals with MSG has been shown to increase meal size by enhanced palatability. On the other hand, it has also shown to decrease food intake on the longer term. For example, studies with MSG supplemented preloads report lower hunger ratings, desire to eat, or reduced food intake compared to a control. So, although MSG enhances the palatability of meals and increases initial meal sizes, it may be effective in reducing hunger and subsequent food intake later in the day. Therefore, long-term, studies isolating umami taste are needed, to be able to examine its duration and extent of effect on food intake. In the proposed study, we compare the effects of diets with different levels of umami taste on different aspects of energy intake regulation. It primarily aims to study the effect of dietary exposure to umami taste on umami-induced satiation; to answer questions on the effect size and direction, and duration of effects. The intervention approach - using population distribution of taste exposure - builds upon a study that we recently conducted on the effect of sweetness exposure on dietary behaviour, keeping the taste exposure within realistic boundaries and therefore relevant for the Dutch population. The study will provide important data on the health effects of MSG use in food reformulations within realistic boundaries; it will give insights in food intake regulation and weight management. It may also guide health councils and other authorities in establishing realistic dietary guidelines.
The primary objective is to compare the effects of a 2-week low, regular and high umami exposure on MSG-induced satiation. The hypothesis is that a low umami exposure will lead to a higher ad libitum food intake due to lower umami-induced satiation, and that a high umami exposure will lead to a lower ad libitum food intake in due to higher umami-induced satiation compared to regular umami exposure. Secondary objectives are to compare the effects of a 2-week low, regular and high umami exposure on satiety, appetite ratings, test food liking, taste sensitivity, food preference, body hydration status, weight status and self-reported MSG tolerance. Participants will be matched on sex (male or female), age (20-30 or 31-55) and weight (60-68kg, 68-77kg or 77-85kg) and randomly allocated to one of the three intervention arms:
- Low umami exposure, 0g MSG added to the diet daily (n = 25);
- Regular umami exposure (control), 20-25 mg MSG per kg body weight added to the diet daily (n = 25);
- High umami exposure, 50-55mg MSG per kg body weight added to the diet daily (n = 25).
The umami exposure level of the intervention diets is based on the estimated distribution of free glutamate intake of the Dutch population. The low umami intervention group represents 0-5% of the intake level, the regular umami intervention group represents 45-55% of the intake level, and the high umami intervention group represents 85-95% of the intake level. The intervention is fully controlled, meaning that participants will only consume foods they will be provided with for three weeks. Foods will be prepared and packed for participants individually, matching their energy needs, meaning that participants are required to consume everything they are provided with. A basic diet will be made, as low in naturally occurring free glutamate as possible, and supplemented with MSG according to participants' intervention group and body weight. Macronutrient composition of the offered foods is similar in energy and macronutrient composition, that is fat, protein, carbohydrates and fibers, but different in MSG content. To account for differences in sodium content, diets are matched using salt (NaCl) to ensure similar sodium intake. To account for baseline differences in umami tasting food intake, a one-week run-in period precedes the two-week dietary intervention. During this week, participants consume the regular umami exposure diet (control), as it allows for adjusting the energy provided by the diet. More importantly, it helps participants to get used to the diet, and it ensures that the three intervention groups start with the same baseline umami exposure.
MSG induced satiation will be assessed by measuring absolute food intake from an ad libitum containing meal. The main outcome is the difference in intake between intervention groups at the end of the intervention (day 22), adjusted for baseline differences (day 7). This is calculated as the mean intake at day 22 minus the intake at day 7 in both weight (g) and energy (kcal) per intervention arm. A mid-intervention measurement will be done on day 14, to assess a possible pattern of MSG induced satiation. Differences between intervention groups in satiety and appetite ratings and test meal liking will be assessed using a visual analogue scale in a short questionnaire daily and more elaborately on day 7, 14 and 22. Taste sensitivity, food preference, body hydration status and weight status will be measured on day 7, 14 and 22. Self-reported diet tolerance and other potential side effects will be measured daily in the participant's diary. Compliance will be assured by visiting the research facilities for lunch daily on weekdays, and by before and after lunch meal pictures during weekends.
- Being tested
- Regular Umami exposure, High Umami exposure, Low Umami exposure, one-week run-in period
- Keywords
- umami, taste, intensity, ad libitum, intake, exposure
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Regular Umami exposureOther
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.
High Umami exposureOther
Also called HighU
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.
Low Umami exposureOther
Also called LowU
This group will receive the basic diet without added MSG.
one-week run-in periodOther
Also called run-in
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).
| Study group | Role | What they receive |
|---|---|---|
| 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. Receives: 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. Receives: 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. Receives: Other: Low Umami exposure; Other: one-week run-in period |
What is being measured
The primary outcome is the main question the study is designed to answer.
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.
Measured: From baseline to end of intervention (day 7 to day 22).
Secondary outcomes (10)
Changes in appetite and thirst ratings
The difference in appetite and thirst ratings between intervention groups at day 22, adjusted for baseline differences at day 7. This measure will be taken daily before the intervention meal, and three times (before, immediately after, and two hours after) around the ad libitum test meal. The questionnaire will consist of 6 questions, which will be rated on a visual analogue scale (0, not at all to 100 a lot).
Measured: From baseline to end of intervention (day 7 to day 22).
Changes in liking of the ad libitum test meal
The difference in test meal liking between intervention groups at day 22, adjusted for baseline differences at day 7. A mid intervention measure will be done on day 14. This measure will be taken three times (before, immediately after, and two hours after) around the ad libitum test meal. The questionnaire will consist of 6 questions, which will be rated on a visual analogue scale (0, not at all to 100 a lot).
Measured: From baseline to end of intervention (day 7 to day 22).
Changes in food preference
The difference in food preference between intervention groups at day 22, adjusted for baseline differences at day 7. Food preference will be measured by the Macronutrient and Taste Preference Ranking Task (MTPRT), which will be filled in on day 7, 14 and 22.
Measured: From baseline to end of intervention (day 7 to day 22).
Changes in taste sensitivity
The difference in taste sensitivity between intervention groups at day 22, adjusted for baseline differences at day 7. Taste sensitivity will be assessed using the Mueller Taste Strip test, on day 7, 14 and 22.
Measured: From baseline to end of intervention (day 7 to day 22).
Changes in body hydration status
The difference in body hydration status between intervention groups at day 22, adjusted for baseline differences at day 7. Body hydration status will be measured by freezing a spot-urine sample, and urine osmolality will be assessed, on day 7, 14 and 22.
Measured: From baseline to end of intervention (day 7 to day 22).
Changes in Waist to hip ratio
The difference in body composition between intervention groups at day 22, adjusted for baseline differences at day 7. Body composition will be measured by waist-hip ratio using a stretch resistant tape, on day 7, 14 and 22.
Measured: From baseline to end of intervention (day 7 to day 22).
Difference in bodyweight
The difference in bodyweight between intervention groups at day 22, adjusted for baseline differences at day 7. Bodyweight will be measured by a weighing on a calibrated scale without sweater, belt or shoes, on day 7, 14 and 22. The average of two measures will be taken, and rounded to the closest decimal.
Measured: Screening and day 1, 3, 7, 10, 14, 17, 22
Difference in Adverse events occurence, or medication use
The difference in Adverse events occurence, or medication use between intervention groups at day 22, adjusted for baseline differences at day 7. This will be measured daily by a questionnaire in the study diary.
Measured: From start to end of intervention (day 1 to day 22).
Weekend meal consumption
Weekend meal consumption will be measured by assessing before and after pictures of weekend meals. This is a compliance measure, and will be done six times in total (3 weekends during the intervention, so 6 weekend days).
Measured: Start to end of study (day 1 to day 22), on weekend days
Changes in time effects of MSG-induced satiation
This is defined as the difference in intake between intervention groups at mid-intervention (day 14), adjusted for baseline differences at day 7, and the difference in intake between intervention groups at end of intervention (day22) adjusted for mid-intervention differences at day 14. This is calculated as the mean intake at day 14 minus the mean intake at day 7, as well as the mean intake at day 22 minus the mean intake at day 14 in energy (kcal), in all three intervention arms. This mid-intervention measurement of MSG induced satiation will be done to assess possible time effects.
Measured: From baseline to mid of intervention (day 7 to day 14), and from mid of intervention to end of intervention (day 14 to day 21).
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted10 Dec 2024
- Study startSep 2025 (estimated)
- Primary completionNov 2025 (estimated)
- Study completionNov 2025 (estimated)
Why it stopped: Negative study execution advice by ethical committee.
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (9)Papers the sponsor has linked to this study.
- Other trials for Sensory TestingStudies 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
- Model description
- Randomised controlled intervention study
- Masking
- Triple blind
- Who is masked
- Participant, Investigator, Outcomes assessor
- Enrolment
- 0 participants (actual)
Sponsor and investigators
- Lead sponsor
- Wageningen University
- Sponsor type
- University, hospital or other
- Collaborators
- Ajinomoto Co., Inc.
- Responsible party
- Principal investigator, Ciaran Forde, Wageningen University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT06725615
- Sponsor's protocol ID
- NL88298.091.24
- Acronym
- RISE
- Status last verified
- Apr 2025
- First submitted
- 27 Nov 2024
- Last updated
- 4 Mar 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Yes: Individual participant data that underline the results reported in an article after de-identification will be shared.
Publications
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.
PubMed 38577551Geha 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.
PubMed 10736382Cad 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.
PubMed 36627602Imada 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.
PubMed 24768895Anderson 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.
PubMed 28843973van 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.
PubMed 26289437Masic 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.
PubMed 23531472Masic 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.
PubMed 24944058Bellisle 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.
PubMed 1886949
Study at a glance
From the registry record, last updated by the sponsor on 4 Mar 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Umami Exposure on MSG-induced Satiation
- ClinicalTrials.gov ID
- NCT06725615
- Acronym / sponsor ID
- RISE / NL88298.091.24
- Keywords
- umami, taste, intensity, ad libitum, intake, exposure
- Study type
- Interventional
- Recruitment status
- WithdrawnReason stopped: Negative study execution advice by ethical committee.
- Enrolment
- 0 participants (actual)
- Lead sponsor
- Wageningen UniversityUniversity, hospital or other
- Collaborators
- Ajinomoto Co., Inc.
- Study start
- Sep 2025 (estimated)
- Primary completion
- Nov 2025 (estimated)
- Study completion
- Nov 2025 (estimated)
- First posted
- 10 Dec 2024 (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.
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.
Detailed description
Umami seems to have a dual role in food intake regulation. On the one hand, flavouring meals with MSG has been shown to increase meal size by enhanced palatability. On the other hand, it has also shown to decrease food intake on the longer term. For example, studies with MSG supplemented preloads report lower hunger ratings, desire to eat, or reduced food intake compared to a control. So, although MSG enhances the palatability of meals and increases initial meal sizes, it may be effective in reducing hunger and subsequent food intake later in the day. Therefore, long-term, studies isolating umami taste are needed, to be able to examine its duration and extent of effect on food intake. In the proposed study, we compare the effects of diets with different levels of umami taste on different aspects of energy intake regulation. It primarily aims to study the effect of dietary exposure to umami taste on umami-induced satiation; to answer questions on the effect size and direction, and duration of effects. The intervention approach - using population distribution of taste exposure - builds upon a study that we recently conducted on the effect of sweetness exposure on dietary behaviour, keeping the taste exposure within realistic boundaries and therefore relevant for the Dutch population. The study will provide important data on the health effects of MSG use in food reformulations within realistic boundaries; it will give insights in food intake regulation and weight management. It may also guide health councils and other authorities in establishing realistic dietary guidelines.
The primary objective is to compare the effects of a 2-week low, regular and high umami exposure on MSG-induced satiation. The hypothesis is that a low umami exposure will lead to a higher ad libitum food intake due to lower umami-induced satiation, and that a high umami exposure will lead to a lower ad libitum food intake in due to higher umami-induced satiation compared to regular umami exposure. Secondary objectives are to compare the effects of a 2-week low, regular and high umami exposure on satiety, appetite ratings, test food liking, taste sensitivity, food preference, body hydration status, weight status and self-reported MSG tolerance. Participants will be matched on sex (male or female), age (20-30 or 31-55) and weight (60-68kg, 68-77kg or 77-85kg) and randomly allocated to one of the three intervention arms:
- Low umami exposure, 0g MSG added to the diet daily (n = 25);
- Regular umami exposure (control), 20-25 mg MSG per kg body weight added to the diet daily (n = 25);
- High umami exposure, 50-55mg MSG per kg body weight added to the diet daily (n = 25).
The umami exposure level of the intervention diets is based on the estimated distribution of free glutamate intake of the Dutch population. The low umami intervention group represents 0-5% of the intake level, the regular umami intervention group represents 45-55% of the intake level, and the high umami intervention group represents 85-95% of the intake level. The intervention is fully controlled, meaning that participants will only consume foods they will be provided with for three weeks. Foods will be prepared and packed for participants individually, matching their energy needs, meaning that participants are required to consume everything they are provided with. A basic diet will be made, as low in naturally occurring free glutamate as possible, and supplemented with MSG according to participants' intervention group and body weight. Macronutrient composition of the offered foods is similar in energy and macronutrient composition, that is fat, protein, carbohydrates and fibers, but different in MSG content. To account for differences in sodium content, diets are matched using salt (NaCl) to ensure similar sodium intake. To account for baseline differences in umami tasting food intake, a one-week run-in period precedes the two-week dietary intervention. During this week, participants consume the regular umami exposure diet (control), as it allows for adjusting the energy provided by the diet. More importantly, it helps participants to get used to the diet, and it ensures that the three intervention groups start with the same baseline umami exposure.
MSG induced satiation will be assessed by measuring absolute food intake from an ad libitum containing meal. The main outcome is the difference in intake between intervention groups at the end of the intervention (day 22), adjusted for baseline differences (day 7). This is calculated as the mean intake at day 22 minus the intake at day 7 in both weight (g) and energy (kcal) per intervention arm. A mid-intervention measurement will be done on day 14, to assess a possible pattern of MSG induced satiation. Differences between intervention groups in satiety and appetite ratings and test meal liking will be assessed using a visual analogue scale in a short questionnaire daily and more elaborately on day 7, 14 and 22. Taste sensitivity, food preference, body hydration status and weight status will be measured on day 7, 14 and 22. Self-reported diet tolerance and other potential side effects will be measured daily in the participant's diary. Compliance will be assured by visiting the research facilities for lunch daily on weekdays, and by before and after lunch meal pictures during weekends.
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Triple blind (participant, investigator, outcomes assessor)
- Number of arms
- 3
- Model description
- Randomised controlled intervention study
| Arm | Type | Receives |
|---|---|---|
| Regular Umami exposure | Experimental | Other: Regular Umami exposure, Other: one-week run-in periodThe 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. |
| High Umami exposure | Experimental | Other: High Umami exposure, Other: one-week run-in periodthe 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. |
| Low Umami exposure | Experimental | Other: Low Umami exposure, Other: one-week run-in periodThe Low Umami Exposure (LowU) group will receive the basic diet without added MSG. |
Who may qualify
- Ages
- 20 to 55 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (8 listed)
- Healthy: as judged by the participant
- Age 20-55 years at the time of inclusion, assessed by date of birth;
- 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;
Key exclusion criteria (16 listed)
- 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;
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 |
|---|---|---|
| Regular Umami exposureThis 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. | Other | Regular Umami exposure |
| High Umami exposureAlso: HighUThis 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. | Other | High Umami exposure |
| Low Umami exposureAlso: LowUThis group will receive the basic diet without added MSG. | Other | Low Umami exposure |
| one-week run-in periodAlso: run-inDuring 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). | Other | High Umami exposure, Low Umami exposure, Regular Umami exposure |
Primary outcome
MSG-induced satiation
Time frame: From baseline to end of intervention (day 7 to day 22).
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.
10 secondary outcomes
Changes in appetite and thirst ratings
Time frame: From baseline to end of intervention (day 7 to day 22).
Changes in liking of the ad libitum test meal
Time frame: From baseline to end of intervention (day 7 to day 22).
Changes in food preference
Time frame: From baseline to end of intervention (day 7 to day 22).
Changes in taste sensitivity
Time frame: From baseline to end of intervention (day 7 to day 22).
Changes in body hydration status
Time frame: From baseline to end of intervention (day 7 to day 22).
Changes in Waist to hip ratio
Time frame: From baseline to end of intervention (day 7 to day 22).
Difference in bodyweight
Time frame: Screening and day 1, 3, 7, 10, 14, 17, 22
Difference in Adverse events occurence, or medication use
Time frame: From start to end of intervention (day 1 to day 22).
Weekend meal consumption
Time frame: Start to end of study (day 1 to day 22), on weekend days
Changes in time effects of MSG-induced satiation
Time frame: From baseline to mid of intervention (day 7 to day 14), and from mid of intervention to end of intervention (day 14 to day 21).
Results and safety
The study was withdrawn before enrolling participants, so there are no results.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 4 Mar 2026.
- Background: PubMed 38577551Terpstra 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.
- Background: PubMed 10736382Geha 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.
- Background: PubMed 36627602Cad 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.
- Background: PubMed 24768895Imada 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.
- Background: PubMed 28843973Anderson 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.
- Background: PubMed 26289437van 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.
- Background: PubMed 23531472Masic 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.
- Background: PubMed 24944058Masic 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.
- Background: PubMed 1886949Bellisle 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.
- Individual participant dataSharing planned: Yes. Individual participant data that underline the results reported in an article after de-identification will be shared.
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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.
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Regular Umami exposure, High Umami exposure and Low Umami exposure in people with Sensory Testing and Umami Taste Perception, run by Wageningen University at 1 site in Netherlands.
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 8 inclusion and 16 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: withdrawn, as of the sponsor's last update on 4 Mar 2026. 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 Netherlands. 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 was withdrawn before enrolling participants, so there are no results.
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?
MSG-induced satiation (time frame: From baseline to end of intervention (day 7 to day 22).). 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 NCT06725615, which also lists 9 linked publications.
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 4 Mar 2026.