Energy Reduction and Umami
Trial statusNot yet recruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-65
SponsorWageningen University
About this trial
People tend to regulate intake by the weight of food rather than its energy content, making energy dense foods, especially those combining salty, fatty, and umami tastes, more likely to promote passive overconsumption. Lowering energy density can reduce daily energy intake, but often decreases palatability, whereas umami can enhance palatability, and sometimes decrease food intake. This suggests that adding umami to a regular energy dense diet could reduce food intake over time, and that adding umami to a reduced energy dense diet could sustain palatability and limit compensatory energy intake. Therefore, the aim of this study is to assess the effect of a 2-week dietary intervention of adding umami and/or lowering energy density on food intake. Secondary objectives are whether adding umami and/or lowering energy density affect dietary satisfaction, appetite, perceived umami intensity, food preferences, bodyweight and composition, and wellbeing ratings.
This will assessed in a double-blind crossover, randomized controlled trial of three times two weeks, each separated by two weeks washout in 33 healthy Dutch adults between 18-65 years of age, with a BMI between 20-30. Umami taste will be added through MSG supplementation of the three main meals. Supplementation will depend on both intervention group, and individual participants' body weight. Energy density will be lowered by swapping regular products for low-fat, low-sugar or higher water products.
The three intervention diets will vary in umami taste intensity, and/or energy density: 1) regular energy density without added umami (control), 2) regular energy density with added umami, 3) reduced energy density with added umami. Umami will be supplemented by supplementing food items with 55-60 mg MSG per kg bodyweight daily, divided over three eating occasions. Foods will be offered ad libitum, and participants will add a seasoning sachet containing MSG to their selected portion.
The primary objective will be to compare average daily food intake (kcal) over two weeks between the three dietary interventions differing in umami taste intensity and energy density. Secondary outcomes are dietary satisfaction, appetite, perceived umami intensity, food preferences, bodyweight and composition, and wellbeing ratings.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Healthy: as judged by the participant;
Age 16-65 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;
Disqualifiers
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 (currently or in the past);
Diagnosed with taste or smell disorders in the past six months;
Pregnant or lactating during the study intervention;
Trial design
Design model
Crossover
Treatments tested in this trial
Regular energy density, no added umami
Other interventionDuring this intervention, participants will receive a Dutch diet with regular energy density, without added umami (MSG)
Regular energy density, with added umami
Other interventionDuring this intervention, participants will receive a Dutch diet with regular energy density, with added umami (MSG). Added umami will represent Dutch MSG intake levels of around the 95th percentile, which is about 55-60 mg/kg body weight.
Lowered energy density, with added umami
Other interventionDuring this intervention, participants will receive a Dutch diet with lowered energy density, with added umami (MSG). Energy density will be lowered by substituting regular products for lower-fat, lower-sugar or higher water versions. Added umami will represent Dutch MSG intake levels of around the 95th percentile, which is about 55-60 mg/kg body weight.
Treatment groups
30 Participants
are divided into 6 treatment groups6
Treatment groupsSee each treatment group below.
Group A: regED/-MSG -> regED/+MSG -> lowED/+MSGExperimental treatment 3 interventions
Group B: regED/-MSG -> lowED/-MSG -> regED/+MSGExperimental treatment 3 interventions
Group C: regED/+MSG -> lowED/+MSG -> regED/-MSGExperimental treatment 3 interventions
Group D: regED/+MSG -> regED/-MSG -> lowED/+MSGExperimental treatment 3 interventions
Group E: lowED/+MSG -> regED/+MSG -> regED/-MSGExperimental treatment 3 interventions
Group F: lowED/+MSG -> regED/-MSG -> regED/+MSGExperimental treatment 3 interventions
Trial outcomes
Primary outcomes
1
Food intake (kcal)
Difference between interventions in daily food intake, averaged over two weeks. Food intake is defined as total daily energy intake from meal, snack and drink consumption. Food intake will be measured by weighing breakfast, lunch and dinner intake in grams, which will be converted to energy (kcal). Snack and drink consumption will be recorded and converted to energy (kcal) as well. Food intake is measured daily, and averaged over each intervention.
Time frame
From start to end of each intervention (day 1-14, day 29-42 and day 57-72).Secondary outcomes
1
Dietary satisfaction
Difference in dietary satisfaction scores between interventions, measured with the dietary satisfaction questionnaire (DSat-45). Difference between dietary satisfaction scores will be compared between the three interventions.
Time frame
Measured at day 14 (end) of each intervention.2
Appetite and thirst ratings
Appetite and thirst ratings will be measured six times daily (before three main meals and at three random times each day). Difference between average appetite and thirst ratings will be compared between the three interventions.
Time frame
From start to end of each intervention (day 1 to day 14, day 19 to day 42 and day 56 to day 70).3
Taste Preference
Preference for sweet/fa, sweet, salt/fat and salt tastes will be measured using PrefQuest at the end of each intervention (day 14). Differences of preferences for these tastes will be compared between the three interventions.
Time frame
Measured at day 14 (end) of each intervention.4
Perceived umami taste intensity
Perceived umami taste intensity will be measured at the end of each intervention during a sensory test, during which participants will rate their perceived umami taste intensity of samples differing in food type (solid, semi-solid, liquid) and MSG concentration. Differences in perceived umami taste intensity will be compared between the three interventions.
Time frame
Measured at day 14 (end) of each intervention.Other outcomes
1
MSG consumption
MSG will be administered based on intervention group and bodyweight of each individual participant. Daily MSG consumption will be measured by asking participants to return empty sachets that contained the MSG supplementation. Differences in MSG consumption between the interventions will be reported as a compliance measure.
Time frame
From start to end of each intervention (day 1-14, day 29-42 and day 57-72)2
Sex
Based on self-report in the screening questionnaire. Baseline characteristic.
Time frame
Baseline (day 0)3
Age
Based on self-report in the screening questionnaire. Baseline characteristic.
Time frame
Baseline (day 0)4
Height
Will be assessed using a stadiometer as the average of two measurements, rounded to the closest decimal. This will be done during the physical screening session.
Time frame
Baseline (day 0)Sponsors and contacts
Click on the lead sponsor to view all of their trials.
Wageningen University
Lead sponsor
Ajinomoto Co., Inc.
Collaborator
Source ClinicalTrials.gov
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