Taste SensitivityRiceSortNCT07059117
Umami Taste Intensity and ad Libitum Meal Intake
A study testing Hedonic mapping and Ad libitum risotto test meal in people with Taste Sensitivity and Umami Taste Perception, run by Wageningen University at 1 site in Netherlands.
Trial summary
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… Read more about this study
- Who is it for?
- Ages 18 to 55 yearsHealthy volunteers can take part
- Conditions the study is for
- Taste Sensitivity, Umami Taste Perception, Food Intake Regulation
- What is being tested?
- Hedonic mapping and Ad libitum risotto test meal
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 33 participants
- Where
- 1 siteNetherlands
- Study dates
- 12 Apr 2025to 23 May 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 18 to 55 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- 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.
Who cannot join
- 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
Trial locations and contacts
1 site in 1 country.
Netherlands1 site
Department of Human Nutrition, Wageningen University
Wageningen
About this study
Official title: High Versus Low Versus Optimal Umami Taste Intensity in a Risotto Mixed Meal With Comparable Palatability on ad Libitum Meal Intake
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.
Read more
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.
- Conditions
- Taste Sensitivity, Umami Taste Perception, Food Intake Regulation, Hedonic Function, Palatability
- Being tested
- Hedonic mapping, Ad libitum risotto test meal
- Keywords
- umami, savoury, ad libitum, taste intensity, palatability, food intake, hedonic mapping, MSG
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Hedonic mappingOther
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 mealOther
During the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity.
| Study group | Role | What they receive |
|---|---|---|
| Low umami intensity | Experimental | 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. Receives: Other: Hedonic mapping; Other: Ad libitum risotto test meal |
| High umami intensity | Experimental | 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. Receives: Other: Hedonic mapping; Other: Ad libitum risotto test meal |
| Optimum umami taste intensity | Experimental | 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. Receives: Other: Hedonic mapping; Other: Ad libitum risotto test meal |
What is being measured
The primary outcome is the main question the study is designed to answer.
Difference in food intake from ad libitum test meal between taste intensity conditions
Difference in food intake in volume (grams) from the ad libitum test meal between the three (high-, low- and optimum) umami taste intensities.
Measured: Test session 2, 3, and 4 (week 2, 3 and 4)
Secondary outcomes (6)
Difference in liking before meal between taste intensity conditions
Difference in test meal liking, measured on a Visual Analogue Scale, 0-100 (0 representing not liking at all, 100 representing like very much) between the three (high-, low- and optimum) umami taste intensities.
Measured: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in liking after meal between taste intensity conditions
Difference in test meal liking, measured on a Visual Analogue Scale, 0-100 (0 representing not liking at all, 100 representing like very much) between the three (high-, low- and optimum) umami taste intensities.
Measured: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in umami taste intensity ratings of the ad libitum test meal between taste intensity conditions
Difference in taste intensity ratings of the ad libitum test meal, measured on a Visual Analogue Scale, 0-100 (0 representing no umami taste at all, 100 representing very intense umami taste) between the three (high-, low- and optimum) umami taste intensities.
Measured: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in water consumption during the ad libitum test meal between taste intensity conditions
Difference in water consumption in volume (grams) from the ad libitum test meal between the three (high-, low- and optimum) umami taste intensities.
Measured: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in reported appetite and fullness ratings between the three conditions
Before and after the ad libitum test meals, appetite and fullness ratings of participants, measured on a Visual Analogue Scale, 0-100 (0 representing not at all, 100 representing very much). Differences of these rating between umami taste intensity conditions (low-, high- and optimum umami taste intensity) will be assessed.
Measured: Test session 2, 3, and 4 (week 2, 3 and 4)
Habitual taste exposure
Habitual taste exposure will be measured with a food frequency questionnaire (tasteFFQ) specifically designed to assess relative food intake based on taste cluster. Individual optimum umami intensity will be compared to habitual dietary taste exposure to the salt, umami and fat taste cluster, as well as to the intake of umami tasting food items.
Measured: The month prior to the first ad libitum test meal (session 2).
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted10 Jul 2025
- Study start12 Apr 2025
- Primary completion23 May 2025
- Study completion23 May 2025
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (8)Papers the sponsor has linked to this study.
- Other trials for Taste SensitivityStudies 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
- Crossover
- Model description
- Complete block randomized cross-over design.
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 33 participants (actual)
Sponsor and investigators
- Lead sponsor
- Wageningen University
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Ciaran Forde, Wageningen University
- Investigators
- Monica Mars, PhD, Principal investigator, Wageningen UniversityCiaran Forde, PhD, Study chair, Wageningen University
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07059117
- Sponsor's protocol ID
- NL51747.081.14
- Acronym
- RiceSort
- Status last verified
- Jun 2025
- First submitted
- 30 Jun 2025
- Last updated
- 17 Aug 2025
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- Yes: Individual study participant data will be shared after anonymization upon study publication in an open data repository (e.g. DANS or Yoda).
Publications
Jayasena DD, Kang T, Wijayasekara KN, Jo C. Innovative Application of Cold Plasma Technology in Meat and Its Products. Food Sci Anim Resour. 2023 Nov;43(6):1087-1110. doi: 10.5851/kosfa.2023.e31. Epub 2023 Nov 1.
PubMed 37969327Forde, C. G. (2016). Flavor perception and satiation. In Flavor (pp. 251-276). Woodhead Publishing.
Masic U, Yeomans MR. Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation. J Nutr Sci. 2014 Aug 13;3:e15. doi: 10.1017/jns.2014.15. eCollection 2014.
PubMed 25191607Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Effect of salt intensity in soup on ad libitum intake and on subsequent food choice. Appetite. 2012 Feb;58(1):48-55. doi: 10.1016/j.appet.2011.09.001. Epub 2011 Sep 29.
PubMed 21986190Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, Graaf Cd. Both longer oral sensory exposure to and higher intensity of saltiness decrease ad libitum food intake in healthy normal-weight men. J Nutr. 2011 Dec;141(12):2242-8. doi: 10.3945/jn.111.143867. Epub 2011 Nov 2.
PubMed 22049294Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption. Chem Senses. 2010 Nov;35(9):789-99. doi: 10.1093/chemse/bjq077. Epub 2010 Aug 12.
PubMed 20705808Sorensen LB, Moller P, Flint A, Martens M, Raben A. Effect of sensory perception of foods on appetite and food intake: a review of studies on humans. Int J Obes Relat Metab Disord. 2003 Oct;27(10):1152-66. doi: 10.1038/sj.ijo.0802391.
PubMed 14513063Masic 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 24944058
Study at a glance
From the registry record, last updated by the sponsor on 17 Aug 2025. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- High Versus Low Versus Optimal Umami Taste Intensity in a Risotto Mixed Meal With Comparable Palatability on ad Libitum Meal Intake
- ClinicalTrials.gov ID
- NCT07059117
- Acronym / sponsor ID
- RiceSort / NL51747.081.14
- Conditions
- Taste Sensitivity, Umami Taste Perception, Food Intake Regulation, Hedonic Function, Palatability
- Keywords
- umami, savoury, ad libitum, taste intensity, palatability, food intake, hedonic mapping, MSG
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 33 participants (actual)
- Lead sponsor
- Wageningen UniversityUniversity, hospital or other
- Study start
- 12 Apr 2025 (actual)
- Primary completion
- 23 May 2025 (actual)
- Study completion
- 23 May 2025 (actual)
- First posted
- 10 Jul 2025 (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.
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.
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Single blind (participant)
- Number of arms
- 3
- Model description
- Complete block randomized cross-over design.
| Arm | Type | Receives |
|---|---|---|
| Low umami intensity | Experimental | Other: Hedonic mapping, Other: Ad libitum risotto test mealThe 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. |
| High umami intensity | Experimental | Other: Hedonic mapping, Other: Ad libitum risotto test mealThe 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. |
| Optimum umami taste intensity | Experimental | Other: Hedonic mapping, Other: Ad libitum risotto test mealThe 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. |
Who may qualify
- Ages
- 18 to 55 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (5 listed)
- 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.
Key exclusion criteria (5 listed)
- 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
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 |
|---|---|---|
| Hedonic mappingDuring 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. | Other | High umami intensity, Low umami intensity, Optimum umami taste intensity |
| Ad libitum risotto test mealDuring the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity. | Other | High umami intensity, Low umami intensity, Optimum umami taste intensity |
Primary outcome
Difference in food intake from ad libitum test meal between taste intensity conditions
Time frame: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in food intake in volume (grams) from the ad libitum test meal between the three (high-, low- and optimum) umami taste intensities.
6 secondary outcomes
Difference in liking before meal between taste intensity conditions
Time frame: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in liking after meal between taste intensity conditions
Time frame: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in umami taste intensity ratings of the ad libitum test meal between taste intensity conditions
Time frame: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in water consumption during the ad libitum test meal between taste intensity conditions
Time frame: Test session 2, 3, and 4 (week 2, 3 and 4)
Difference in reported appetite and fullness ratings between the three conditions
Time frame: Test session 2, 3, and 4 (week 2, 3 and 4)
Habitual taste exposure
Time frame: The month prior to the first ad libitum test meal (session 2).
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 17 Aug 2025.
- Background: PubMed 37969327Jayasena DD, Kang T, Wijayasekara KN, Jo C. Innovative Application of Cold Plasma Technology in Meat and Its Products. Food Sci Anim Resour. 2023 Nov;43(6):1087-1110. doi: 10.5851/kosfa.2023.e31. Epub 2023 Nov 1.
- BackgroundForde, C. G. (2016). Flavor perception and satiation. In Flavor (pp. 251-276). Woodhead Publishing.
- Background: PubMed 25191607Masic U, Yeomans MR. Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation. J Nutr Sci. 2014 Aug 13;3:e15. doi: 10.1017/jns.2014.15. eCollection 2014.
- Background: PubMed 21986190Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Effect of salt intensity in soup on ad libitum intake and on subsequent food choice. Appetite. 2012 Feb;58(1):48-55. doi: 10.1016/j.appet.2011.09.001. Epub 2011 Sep 29.
- Background: PubMed 22049294Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, Graaf Cd. Both longer oral sensory exposure to and higher intensity of saltiness decrease ad libitum food intake in healthy normal-weight men. J Nutr. 2011 Dec;141(12):2242-8. doi: 10.3945/jn.111.143867. Epub 2011 Nov 2.
- Background: PubMed 20705808Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption. Chem Senses. 2010 Nov;35(9):789-99. doi: 10.1093/chemse/bjq077. Epub 2010 Aug 12.
- Background: PubMed 14513063Sorensen LB, Moller P, Flint A, Martens M, Raben A. Effect of sensory perception of foods on appetite and food intake: a review of studies on humans. Int J Obes Relat Metab Disord. 2003 Oct;27(10):1152-66. doi: 10.1038/sj.ijo.0802391.
- 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.
- Individual participant dataSharing planned: Yes. Individual study participant data will be shared after anonymization upon study publication in an open data repository (e.g. DANS or Yoda).
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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.
Monica Mars, PhD principal investigator
Wageningen University
Ciaran Forde, PhD study chair
Wageningen 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 Hedonic mapping and Ad libitum risotto test meal in people with Taste Sensitivity 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 5 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 17 Aug 2025. 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 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?
Difference in food intake from ad libitum test meal between taste intensity conditions (time frame: Test session 2, 3, and 4 (week 2, 3 and 4)). 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 NCT07059117, which also lists 8 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 17 Aug 2025.