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The purpose of this study is to determine how repeated dietary exposure to umami taste affects umami taste perception, hedonics, food preferences, and satiety. Healthy adult subjects will consume a low glutamate vegetable broth daily for one month, where the experimental group's broth is supplemented with the umami-rich stimuli of monosodium glutamate (MSG) and the control group's low glutamate broth is matched for sodium (NaCl).
The investigators hypothesize that repeated dietary exposure to umami taste will:
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Increased exposure to MSG | Experimental | Subjects consume vegetable broth daily containing MSG |
|
| No change in exposure to MSG | Sham Comparator | Subjects consume low glutamate vegetable broth daily, sodium-matched to the broth of the experimental group with NaCl |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Supplementation of diet with MSG | Other | Subjects eat normal diet and consume 8 ounces of vegetable broth with added MSG one time per day for 1 month |
|
| Measure | Description | Time Frame |
|---|---|---|
| Change in umami taste intensity perception | Subjects rate the umami intensity of aqueous solutions and foods on the general Labeled Magnitude Scale before and after a month-long dietary supplementation to determine how perception changes with repeated exposure to umami taste | 1 month (at baseline and post intervention) |
| Change in umami taste discrimination | Subjects rank solutions of varying umami intensity before and after a month-long dietary supplementation to determine how perception changes with repeated exposure to umami taste | 1 month (at baseline and post intervention) |
| Measure | Description | Time Frame |
|---|---|---|
| Change in umami liking and preference | Subjects rate liking and preference in a variety of umami-rich foods before and after a month-long dietary supplementation to determine how liking and preference of umami-rich foods changes with repeated exposure to umami taste | 1 month (at baseline and post intervention) |
| Measure | Description | Time Frame |
|---|---|---|
| Height | Body height (centimeters) will be measured with standard procedures and equipment. Using this information, BMI will be calculated with the formula: BMI=[kg/m]2 to ensure that BMI does not change with repeated exposure to umami taste | 1 month (at baseline and post intervention) |
| Weight |
Inclusion Criteria:
Exclusion Criteria:
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| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 29796671 | Derived | Noel CA, Finlayson G, Dando R. Prolonged Exposure to Monosodium Glutamate in Healthy Young Adults Decreases Perceived Umami Taste and Diminishes Appetite for Savory Foods. J Nutr. 2018 Jun 1;148(6):980-988. doi: 10.1093/jn/nxy055. |
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| ID | Term |
|---|---|
| D012970 | Sodium Glutamate |
| ID | Term |
|---|---|
| D018698 | Glutamic Acid |
| D005971 | Glutamates |
| D024342 | Amino Acids, Acidic |
| D000596 | Amino Acids |
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| No supplementation of diet with MSG | Other | Subjects eat normal diet and consume 8 ounces of low glutamate vegetable broth without MSG (sodium-matched with NaCl) one time per day for 1 month |
|
| Change in liking and wanting of high protein foods |
Subjects complete the Leeds Food Preference Questionnaire before and after a month-long dietary supplementation to determine how explicit liking and implicit wanting of high-protein foods changes with repeated exposure to umami taste |
| 1 month (at baseline and post intervention) |
| Change in satiation | Subjects consume a test meal and the amount of food eaten is measured before and after a month-long dietary supplementation to determine how satiation from a test meal differs after repeated exposure to umami taste | 1 month (at baseline and post intervention) |
| Change in satiety | Subjects consume a test meal and rate appetite sensations on a visual analog scale throughout the test meal before and after a month-long dietary supplementation. A satiety quotient will be derived from these values with the formula: Satiety Quotient = (rating pre-eating episode-rating post-eating episode) / (intake of eating episode) to determine how satiety changes with repeated exposure to umami taste | 1 month (at baseline and post intervention) |
Body weight (kilograms) will be measured with standard procedures and equipment. Using this information, BMI will be calculated with the formula: BMI=[kg/m]2 to ensure that BMI does not change with repeated exposure to umami taste |
| 1 month (at baseline and post intervention) |
| Habitual glutamate consumption | Subjects complete the National Cancer Institute's monthly diet history questionnaire to estimate habitual glutamate consumption. Baseline habitual glutamate consumption, in addition to gender, will be assessed as effect modifiers in the analysis. | 1 month (at baseline and post intervention) |
| D000602 |
| Amino Acids, Peptides, and Proteins |
| D000600 | Amino Acids, Dicarboxylic |