Does Repeated Dietary Exposure to Umami Taste Affect Umami Perception, Hedonics, or Satiety? A Randomized Controlled Study
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 64
- 主要终点
- Change in umami taste intensity perception
研究概览
简要总结
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:
- diminish umami suprathreshold intensity perception and hinder the ability to discriminate varying MSG concentrations
- decrease liking of umami-rich foods and shift preferences upwards towards more intense umami stimuli
- decrease satiation and decrease the satiating effect of a test meal
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Basic Science
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 60 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Have normal sense of taste and smell (self-report)
- •Likes soups or broths (self-report)
- •Able to report to study site daily (self-report)
排除标准
- •Restrained eater (score > 12 on restrained eating subscale from Three Factor Eating Questionnaire)
- •BMI < 18 or > 25 kg/m2 (self-report)
- •Vegan (self-report)
- •Hypertensive or on low-sodium diet (self-report)
- •Allergic or sensitive to MSG (self-report)
结局指标
主要结局
Change in umami taste intensity perception
时间窗: 1 month (at baseline and post intervention)
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
Change in umami taste discrimination
时间窗: 1 month (at baseline and post intervention)
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
次要结局
- Change in umami liking and preference(1 month (at baseline and post intervention))
- Change in satiation(1 month (at baseline and post intervention))
- Change in liking and wanting of high protein foods(1 month (at baseline and post intervention))
- Change in satiety(1 month (at baseline and post intervention))