Effect of Umami Exposure on MSG Induced-satiation

Launched by WAGENINGEN UNIVERSITY · Dec 4, 2024

Keywords

ClinConnect Summary

This clinical trial is exploring how the taste of umami, which is enhanced by a substance called monosodium glutamate (MSG), affects how full we feel after eating. Researchers want to find out if different levels of umami in our meals can change how much food we eat and how satisfied we feel after meals. The study will include 75 healthy adults aged 20 to 55, who will be grouped based on how much umami they experience in their diet over two weeks. Participants will enjoy meals supplemented with MSG, and their food intake will be measured at different points during the study.

To be eligible, participants need to be within a certain weight and body mass index range, and they should not have any health conditions that could affect the results, like diabetes or eating disorders. Participants must also understand Dutch, as the questionnaires will be in that language, and they should be able to visit the research facility for testing. Throughout the trial, participants can expect to eat a controlled diet, and researchers will closely monitor their appetite and feelings of fullness. This study aims to provide important insights into how umami affects eating behavior, which could help improve dietary recommendations in the future.

Gender

ALL

Eligibility criteria

• Inclusion Criteria:
• • 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.
• Exclusion Criteria:
• • 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;
• • 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.