NCT03010930

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

Does Repeated Dietary Exposure to Umami Taste Affect Umami Perception, Hedonics, or Satiety? A Randomized Controlled Study

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 64 (actual)
• Sponsor: Cornell University · Academic / Other
• Sex: All
• Age: 18 Years – 60 Years
• Healthy volunteers: Accepted

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

Conditions

• Umami Taste Perception

Interventions

Type	Name	Description
OTHER	Supplementation of diet with MSG	Subjects eat normal diet and consume 8 ounces of vegetable broth with added MSG one time per day for 1 month
OTHER	No supplementation of diet with MSG	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

Timeline

• Start date: 2016-10-01
• Primary completion: 2016-11-01
• Completion: 2016-11-01
• First posted: 2017-01-05
• Last updated: 2022-02-07