Sensory TestingSeasonNCT07438028
Energy Reduction and Umami
A study testing Regular energy density, no added umami, Regular energy density, with added umami and Lowered energy density, with added umami in people with Sensory Testing and Umami Taste, run by Wageningen University at 1 site in Netherlands.
Trial summary
People tend to regulate intake by the weight of food rather than its energy content, making energy dense foods, especially those combining salty, fatty, and umami tastes, more likely to promote passive overconsumption. Read more about this study
- Who is it for?
- Ages 18 to 65 yearsHealthy volunteers can take part
- Conditions the study is for
- Sensory Testing, Umami Taste, Energy Density
- What is being tested?
- Regular energy density, no added umami, Regular energy density, with added umami and Lowered energy density, with added umami
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 30 participants
- Where
- 1 siteNetherlands
- Study dates
- Sep 2026to Dec 2026
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
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 65 years
- All sexes
- Healthy volunteers accepted
- Adult, Older adult
Who may be able to join
- Healthy: as judged by the participant;
- Age 16-65 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;
- Body mass index 20-30 kg/m2;
- Having normal taste ability, assessed using Mueller taste strip test, ≥12 out of 20 assessed correctly.
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 (currently or in the past);
- Diagnosed with taste or smell disorders in the past six months;
- Pregnant or lactating during the study intervention;
- Following a strict dietary regime;
- Extreme physical activity (>10 hours per week moderate/high intensity exercise);
Show all 17Show fewer
- Gain or loss of more than 5 kgs in the last six months prior to study entry;
- Suffering from lack of appetite for any reason;
- Use of medication that may influence the appetite (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, ketjap 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 pre-packaged seasonings) 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.
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
Monica Mars, Dr. Ir. contact
Netherlands1 site
Department of Human Nutrition, Wageningen University
Wageningen, Gelderland, 6708WE
Receptie Helix, +31 (0) 317 - 480080, receptie.helix@wur.nl
About this study
Official title: Interactive Effects of Umami Taste Intensity and Energy Density on Longer Term Food Intake
People tend to regulate intake by the weight of food rather than its energy content, making energy dense foods, especially those combining salty, fatty, and umami tastes, more likely to promote passive overconsumption. Lowering energy density can reduce daily energy intake, but often decreases palatability, whereas umami can enhance palatability, and sometimes decrease food intake. This suggests that adding umami to a regular energy dense diet could reduce food intake over time, and that adding umami to a reduced energy dense diet could sustain palatability and limit compensatory energy intake. Therefore, the aim of this study is to assess the effect of a 2-week dietary intervention of adding umami and/or lowering energy density on food intake. Secondary objectives are whether adding umami and/or lowering energy density affect dietary satisfaction, appetite, perceived umami intensity, food preferences, bodyweight and composition, and wellbeing ratings.
This will assessed in a double-blind crossover, randomized controlled trial of three times two weeks, each separated by two weeks washout in 33 healthy Dutch adults between 18-65 years of age, with a BMI between 20-30. 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. Energy density will be lowered by swapping regular products for low-fat, low-sugar or higher water products.
Read more
The three intervention diets will vary in umami taste intensity, and/or energy density: 1) regular energy density without added umami (control), 2) regular energy density with added umami, 3) reduced energy density with added umami. Umami will be supplemented by supplementing food items with 55-60 mg MSG per kg bodyweight daily, divided over three eating occasions. Foods will be offered ad libitum, and participants will add a seasoning sachet containing MSG to their selected portion.
The primary objective will be to compare average daily food intake (kcal) over two weeks between the three dietary interventions differing in umami taste intensity and energy density. Secondary outcomes are dietary satisfaction, appetite, perceived umami intensity, food preferences, bodyweight and composition, and wellbeing ratings.
- Conditions
- Sensory Testing, Umami Taste, Energy Density, Food Intake Measurement
- Being tested
- Regular energy density, no added umami, Regular energy density, with added umami, Lowered energy density, with added umami
- Keywords
- umami, taste, intensity, ad libitum, intake, reduced energy
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Regular energy density, no added umamiOther
Also called regED/-MSG
During this intervention, participants will receive a Dutch diet with regular energy density, without added umami (MSG)
Regular energy density, with added umamiOther
Also called regED/+MSG
During this intervention, participants will receive a Dutch diet with regular energy density, with added umami (MSG). Added umami will represent Dutch MSG intake levels of around the 95th percentile, which is about 55-60 mg/kg body weight.
Lowered energy density, with added umamiOther
Also called lowED/+MSG
During this intervention, participants will receive a Dutch diet with lowered energy density, with added umami (MSG). Energy density will be lowered by substituting regular products for lower-fat, lower-sugar or higher water versions. Added umami will represent Dutch MSG intake levels of around the 95th percentile, which is about 55-60 mg/kg body weight.
| Study group | Role | What they receive |
|---|---|---|
| regED/-MSG -> regED/+MSG -> lowED/+MSG | Experimental | Participants receive Intervention regED/+MSG in Period 1, Intervention regED/-MSG in Period 2, and Intervention lowED/+MSG in Period 3. Receives: Other: Regular energy density, no added umami; Other: Regular energy density, with added umami; Other: Lowered energy density, with added umami |
| regED/-MSG -> lowED/-MSG -> regED/+MSG | Experimental | Participants receive Intervention regED/-MSG in Period 1, Intervention lowED/+MSG in Period 2, and Intervention regED/+MSG in Period 3. Receives: Other: Regular energy density, no added umami; Other: Regular energy density, with added umami; Other: Lowered energy density, with added umami |
| regED/+MSG -> lowED/+MSG -> regED/-MSG | Experimental | Participants receive Intervention regED/+MSG in Period 1, Intervention lowED/+MSG in Period 2, and Intervention regED/-MSG in Period 3. Receives: Other: Regular energy density, no added umami; Other: Regular energy density, with added umami; Other: Lowered energy density, with added umami |
| regED/+MSG -> regED/-MSG -> lowED/+MSG | Experimental | Participants receive Intervention regED/+MSG in Period 1, Intervention regED/-MSG in Period 2, and Intervention lowED/+MSG in Period 3. Receives: Other: Regular energy density, no added umami; Other: Regular energy density, with added umami; Other: Lowered energy density, with added umami |
| lowED/+MSG -> regED/+MSG -> regED/-MSG | Experimental | Participants receive Intervention lowED/+MSG in Period 1, Intervention regED/+MSG in Period 2, and Intervention regED/-MSG in Period 3. Receives: Other: Regular energy density, no added umami; Other: Regular energy density, with added umami; Other: Lowered energy density, with added umami |
| lowED/+MSG -> regED/-MSG -> regED/+MSG | Experimental | Participants receive Intervention lowED/+MSG in Period 1, Intervention regED/-MSG in Period 2, and Intervention regED/+MSG in Period 3. Receives: Other: Regular energy density, no added umami; Other: Regular energy density, with added umami; Other: Lowered energy density, with added umami |
What is being measured
The primary outcome is the main question the study is designed to answer.
Food intake (kcal)
Difference between interventions in daily food intake, averaged over two weeks. Food intake is defined as total daily energy intake from meal, snack and drink consumption. Food intake will be measured by weighing breakfast, lunch and dinner intake in grams, which will be converted to energy (kcal). Snack and drink consumption will be recorded and converted to energy (kcal) as well. Food intake is measured daily, and averaged over each intervention.
Measured: From start to end of each intervention (day 1-14, day 29-42 and day 57-72).
Secondary outcomes (9)
Dietary satisfaction
Difference in dietary satisfaction scores between interventions, measured with the dietary satisfaction questionnaire (DSat-45). Difference between dietary satisfaction scores will be compared between the three interventions.
Measured: Measured at day 14 (end) of each intervention.
Appetite and thirst ratings
Appetite and thirst ratings will be measured six times daily (before three main meals and at three random times each day). Difference between average appetite and thirst ratings will be compared between the three interventions.
Measured: From start to end of each intervention (day 1 to day 14, day 19 to day 42 and day 56 to day 70).
Taste Preference
Preference for sweet/fa, sweet, salt/fat and salt tastes will be measured using PrefQuest at the end of each intervention (day 14). Differences of preferences for these tastes will be compared between the three interventions.
Measured: Measured at day 14 (end) of each intervention.
Perceived umami taste intensity
Perceived umami taste intensity will be measured at the end of each intervention during a sensory test, during which participants will rate their perceived umami taste intensity of samples differing in food type (solid, semi-solid, liquid) and MSG concentration. Differences in perceived umami taste intensity will be compared between the three interventions.
Measured: Measured at day 14 (end) of each intervention.
Fat mass
Changes in fat mass will be measured using Bioelectrical Impedance Analysis (BIA), and compared between the three interventions.
Measured: Six times during each intervention (day 1, 3, 6, 8, 12 and 14).
Bodyweight
Changes in bodyweight will be measured using a calibrated scale, and compared between the three interventions.
Measured: Six times during each intervention (day 1, 3, 6, 8, 12 and 14).
Differences in MSG complex syndrome related complaints
MSG syndrome complex related complaints will be assessed daily using an MSG tolerance questionnaire. Number of reported complaints in differences of MSG complex syndrome related complaints will be compared between the three interventions.
Measured: From start to end of each intervention (day 1-14, day 29-42 and day 57-72)
Difference in adverse events or medication use
The difference in Adverse events occurence, or medication use between intervention groups at the end of each intervention, adjusted for baseline differences. This will be measured daily by a questionnaire.
Measured: From start to end of each intervention (day 1-14, day 29-42 and day 57-72)
Difference between change in food intake over time
Difference between interventions in the day-to-day pattern of food intake across the two-week intervention periods. Food intake is defined as total daily energy intake from meal, snack and drink consumption. Food intake will be measured by weighing breakfast, lunch and dinner intake in grams, which will be converted to energy (kcal). Snack and drink consumption will be recorded and converted to energy (kcal) as well. Food intake is measured daily, and averaged over each intervention.
Measured: From start to end of each intervention (day 1-14, day 29-42 and day 57-72).
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted27 Feb 2026
- Study startSep 2026 (estimated)
- Primary completionDec 2026 (estimated)
- Study completionDec 2026 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Publications (6)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
- Crossover
- Model description
- Randomised controlled intervention study (RCT). Participants are randomized to one of six possible intervention sequences, representing all permutations of the three interventions. Each participant completes three study periods and receives all three interventions in different orders depending on their assigned sequence. Two-week washout periods are included between intervention periods to minimize carryover effects.
- Masking
- Triple blind
- Who is masked
- Participant, Investigator, Outcomes assessor
- Enrolment
- 30 participants (estimated)
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
- NCT07438028
- Sponsor's protocol ID
- NL-011508
- Acronym
- Season
- Status last verified
- Feb 2026
- First submitted
- 20 Feb 2026
- Last updated
- 27 May 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
James BL, Loken E, Roe LS, Myrissa K, Lawton CL, Dye L, Rolls BJ. Validation of the Diet Satisfaction Questionnaire: a new measure of satisfaction with diets for weight management. Obes Sci Pract. 2018 Oct 10;4(6):506-514. doi: 10.1002/osp4.299. eCollection 2018 Dec.
PubMed 30574344Terpstra 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 38577551Dalton M, Finlayson G, Hill A, Blundell J. Preliminary validation and principal components analysis of the Control of Eating Questionnaire (CoEQ) for the experience of food craving. Eur J Clin Nutr. 2015 Dec;69(12):1313-7. doi: 10.1038/ejcn.2015.57. Epub 2015 Apr 8.
PubMed 25852028Mueller C, Kallert S, Renner B, Stiassny K, Temmel AF, Hummel T, Kobal G. Quantitative assessment of gustatory function in a clinical context using impregnated "taste strips". Rhinology. 2003 Mar;41(1):2-6.
PubMed 12677732Masic 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. Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste. Asia Pac J Clin Nutr. 2008;17 Suppl 1:376-9.
PubMed 18296383
Study at a glance
From the registry record, last updated by the sponsor on 27 May 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Interactive Effects of Umami Taste Intensity and Energy Density on Longer Term Food Intake
- ClinicalTrials.gov ID
- NCT07438028
- Acronym / sponsor ID
- Season / NL-011508
- Conditions
- Sensory Testing, Umami Taste, Energy Density, Food Intake Measurement
- Keywords
- umami, taste, intensity, ad libitum, intake, reduced energy
- Study type
- Interventional
- Recruitment status
- Not yet recruiting
- Enrolment
- 30 participants (estimated)
- Lead sponsor
- Wageningen UniversityUniversity, hospital or other
- Collaborators
- Ajinomoto Co., Inc.
- Study start
- Sep 2026 (estimated)
- Primary completion
- Dec 2026 (estimated)
- Study completion
- Dec 2026 (estimated)
- First posted
- 27 Feb 2026 (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.
People tend to regulate intake by the weight of food rather than its energy content, making energy dense foods, especially those combining salty, fatty, and umami tastes, more likely to promote passive overconsumption. Lowering energy density can reduce daily energy intake, but often decreases palatability, whereas umami can enhance palatability, and sometimes decrease food intake. This suggests that adding umami to a regular energy dense diet could reduce food intake over time, and that adding umami to a reduced energy dense diet could sustain palatability and limit compensatory energy intake. Therefore, the aim of this study is to assess the effect of a 2-week dietary intervention of adding umami and/or lowering energy density on food intake. Secondary objectives are whether adding umami and/or lowering energy density affect dietary satisfaction, appetite, perceived umami intensity, food preferences, bodyweight and composition, and wellbeing ratings.
This will assessed in a double-blind crossover, randomized controlled trial of three times two weeks, each separated by two weeks washout in 33 healthy Dutch adults between 18-65 years of age, with a BMI between 20-30. 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. Energy density will be lowered by swapping regular products for low-fat, low-sugar or higher water products.
The three intervention diets will vary in umami taste intensity, and/or energy density: 1) regular energy density without added umami (control), 2) regular energy density with added umami, 3) reduced energy density with added umami. Umami will be supplemented by supplementing food items with 55-60 mg MSG per kg bodyweight daily, divided over three eating occasions. Foods will be offered ad libitum, and participants will add a seasoning sachet containing MSG to their selected portion.
The primary objective will be to compare average daily food intake (kcal) over two weeks between the three dietary interventions differing in umami taste intensity and energy density. Secondary outcomes are dietary satisfaction, appetite, perceived umami intensity, food preferences, bodyweight and composition, and wellbeing ratings.
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Triple blind (participant, investigator, outcomes assessor)
- Number of arms
- 6
- Model description
- Randomised controlled intervention study (RCT). Participants are randomized to one of six possible intervention sequences, representing all permutations of the three interventions. Each participant completes three study periods and receives all three interventions in different orders depending on their assigned sequence. Two-week washout periods are included between intervention periods to minimize carryover effects.
| Arm | Type | Receives |
|---|---|---|
| regED/-MSG -> regED/+MSG -> lowED/+MSG | Experimental | Other: Regular energy density, no added umami, Other: Regular energy density, with added umami, Other: Lowered energy density, with added umamiParticipants receive Intervention regED/+MSG in Period 1, Intervention regED/-MSG in Period 2, and Intervention lowED/+MSG in Period 3. |
| regED/-MSG -> lowED/-MSG -> regED/+MSG | Experimental | Other: Regular energy density, no added umami, Other: Regular energy density, with added umami, Other: Lowered energy density, with added umamiParticipants receive Intervention regED/-MSG in Period 1, Intervention lowED/+MSG in Period 2, and Intervention regED/+MSG in Period 3. |
| regED/+MSG -> lowED/+MSG -> regED/-MSG | Experimental | Other: Regular energy density, no added umami, Other: Regular energy density, with added umami, Other: Lowered energy density, with added umamiParticipants receive Intervention regED/+MSG in Period 1, Intervention lowED/+MSG in Period 2, and Intervention regED/-MSG in Period 3. |
| regED/+MSG -> regED/-MSG -> lowED/+MSG | Experimental | Other: Regular energy density, no added umami, Other: Regular energy density, with added umami, Other: Lowered energy density, with added umamiParticipants receive Intervention regED/+MSG in Period 1, Intervention regED/-MSG in Period 2, and Intervention lowED/+MSG in Period 3. |
| lowED/+MSG -> regED/+MSG -> regED/-MSG | Experimental | Other: Regular energy density, no added umami, Other: Regular energy density, with added umami, Other: Lowered energy density, with added umamiParticipants receive Intervention lowED/+MSG in Period 1, Intervention regED/+MSG in Period 2, and Intervention regED/-MSG in Period 3. |
| lowED/+MSG -> regED/-MSG -> regED/+MSG | Experimental | Other: Regular energy density, no added umami, Other: Regular energy density, with added umami, Other: Lowered energy density, with added umamiParticipants receive Intervention lowED/+MSG in Period 1, Intervention regED/-MSG in Period 2, and Intervention regED/+MSG in Period 3. |
Who may qualify
- Ages
- 18 to 65 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult, Older adult
Key inclusion criteria (6 listed)
- Healthy: as judged by the participant;
- Age 16-65 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;
- Body mass index 20-30 kg/m2;
Key exclusion criteria (17 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 (currently or in the past);
- Diagnosed with taste or smell disorders in the past six months;
- Pregnant or lactating during the study intervention;
- Following a strict dietary regime;
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 energy density, no added umamiAlso: regED/-MSGDuring this intervention, participants will receive a Dutch diet with regular energy density, without added umami (MSG) | Other | lowED/+MSG -> regED/+MSG -> regED/-MSG, lowED/+MSG -> regED/-MSG -> regED/+MSG, regED/+MSG -> lowED/+MSG -> regED/-MSG, regED/+MSG -> regED/-MSG -> lowED/+MSG, regED/-MSG -> lowED/-MSG -> regED/+MSG, regED/-MSG -> regED/+MSG -> lowED/+MSG |
| Regular energy density, with added umamiAlso: regED/+MSGDuring this intervention, participants will receive a Dutch diet with regular energy density, with added umami (MSG). Added umami will represent Dutch MSG intake levels of around the 95th percentile, which is about 55-60 mg/kg body weight. | Other | lowED/+MSG -> regED/+MSG -> regED/-MSG, lowED/+MSG -> regED/-MSG -> regED/+MSG, regED/+MSG -> lowED/+MSG -> regED/-MSG, regED/+MSG -> regED/-MSG -> lowED/+MSG, regED/-MSG -> lowED/-MSG -> regED/+MSG, regED/-MSG -> regED/+MSG -> lowED/+MSG |
| Lowered energy density, with added umamiAlso: lowED/+MSGDuring this intervention, participants will receive a Dutch diet with lowered energy density, with added umami (MSG). Energy density will be lowered by substituting regular products for lower-fat, lower-sugar or higher water versions. Added umami will represent Dutch MSG intake levels of around the 95th percentile, which is about 55-60 mg/kg body weight. | Other | lowED/+MSG -> regED/+MSG -> regED/-MSG, lowED/+MSG -> regED/-MSG -> regED/+MSG, regED/+MSG -> lowED/+MSG -> regED/-MSG, regED/+MSG -> regED/-MSG -> lowED/+MSG, regED/-MSG -> lowED/-MSG -> regED/+MSG, regED/-MSG -> regED/+MSG -> lowED/+MSG |
Primary outcome
Food intake (kcal)
Time frame: From start to end of each intervention (day 1-14, day 29-42 and day 57-72).
Difference between interventions in daily food intake, averaged over two weeks. Food intake is defined as total daily energy intake from meal, snack and drink consumption. Food intake will be measured by weighing breakfast, lunch and dinner intake in grams, which will be converted to energy (kcal). Snack and drink consumption will be recorded and converted to energy (kcal) as well. Food intake is measured daily, and averaged over each intervention.
9 secondary outcomes
Dietary satisfaction
Time frame: Measured at day 14 (end) of each intervention.
Appetite and thirst ratings
Time frame: From start to end of each intervention (day 1 to day 14, day 19 to day 42 and day 56 to day 70).
Taste Preference
Time frame: Measured at day 14 (end) of each intervention.
Perceived umami taste intensity
Time frame: Measured at day 14 (end) of each intervention.
Fat mass
Time frame: Six times during each intervention (day 1, 3, 6, 8, 12 and 14).
Bodyweight
Time frame: Six times during each intervention (day 1, 3, 6, 8, 12 and 14).
Differences in MSG complex syndrome related complaints
Time frame: From start to end of each intervention (day 1-14, day 29-42 and day 57-72)
Difference in adverse events or medication use
Time frame: From start to end of each intervention (day 1-14, day 29-42 and day 57-72)
Difference between change in food intake over time
Time frame: From start to end of each intervention (day 1-14, day 29-42 and day 57-72).
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 27 May 2026.
- Background: PubMed 30574344James BL, Loken E, Roe LS, Myrissa K, Lawton CL, Dye L, Rolls BJ. Validation of the Diet Satisfaction Questionnaire: a new measure of satisfaction with diets for weight management. Obes Sci Pract. 2018 Oct 10;4(6):506-514. doi: 10.1002/osp4.299. eCollection 2018 Dec.
- 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 25852028Dalton M, Finlayson G, Hill A, Blundell J. Preliminary validation and principal components analysis of the Control of Eating Questionnaire (CoEQ) for the experience of food craving. Eur J Clin Nutr. 2015 Dec;69(12):1313-7. doi: 10.1038/ejcn.2015.57. Epub 2015 Apr 8.
- Background: PubMed 12677732Mueller C, Kallert S, Renner B, Stiassny K, Temmel AF, Hummel T, Kobal G. Quantitative assessment of gustatory function in a clinical context using impregnated "taste strips". Rhinology. 2003 Mar;41(1):2-6.
- 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 18296383Bellisle F. Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste. Asia Pac J Clin Nutr. 2008;17 Suppl 1:376-9.
- 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.
Monica Mars, Dr. Ir. contact
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 energy density, no added umami, Regular energy density, with added umami and Lowered energy density, with added umami in people with Sensory Testing and Umami Taste, 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 6 inclusion and 17 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: opening soon, as of the sponsor's last update on 27 May 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?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Merel J. van der Kruijssen, Msc (+31 6 1289431, merel.vanderkruijssen@wur.nl), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Food intake (kcal) (time frame: From start to end of each intervention (day 1-14, day 29-42 and day 57-72).). 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 NCT07438028, which also lists 6 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 27 May 2026.