Repeated Exposure to Umami Taste on Taste Perception, Hedonics, and Satiety

Not Applicable

Completed

• Conditions: Umami Taste Perception
• Interventions: Other: No supplementation of diet with MSG; Other: Supplementation of diet with MSG

• Registration Number: NCT03010930
• Lead Sponsor: Cornell University

Brief Summary

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:

1. diminish umami suprathreshold intensity perception and hinder the ability to discriminate varying MSG concentrations

2. decrease liking of umami-rich foods and shift preferences upwards towards more intense umami stimuli

3. decrease satiation and decrease the satiating effect of a test meal

Detailed Description

Not available

Study Timeline

• Study Start: 2016-10
• Primary Completion: 2016-11
• Study Completion: 2016-11
• Study First Submitted: 2016-12-15
• Study First Submitted QC: 2017-01-03
• Study First Posted: 2017-01-05
• Status Verified: 2022-01
• Last Update Submitted: 2022-01-24
• Last Update Posted: 2022-02-07

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 64

Inclusion Criteria

• Have normal sense of taste and smell (self-report)
• Likes soups or broths (self-report)
• Able to report to study site daily (self-report)

Exclusion Criteria

• 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)

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Arm && Interventions

Group	Intervention	Description
No change in exposure to MSG	No supplementation of diet with MSG	Subjects consume low glutamate vegetable broth daily, sodium-matched to the broth of the experimental group with NaCl
Increased exposure to MSG	Supplementation of diet with MSG	Subjects consume vegetable broth daily containing MSG

Primary Outcome Measures

Name	Time	Method
Change in umami taste intensity perception	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	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

Secondary Outcome Measures

Name	Time	Method
Change in umami liking and preference	1 month (at baseline and post intervention)	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
Change in satiation	1 month (at baseline and post intervention)	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
Change in liking and wanting of high protein foods	1 month (at baseline and post intervention)	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
Change in satiety	1 month (at baseline and post intervention)	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