CompletedNot Applicable

Umami Taste Intensity and Meal Intake

Netherlands47 participantsStarted 2025-09-15

Plain-language summary

Sweet and salty tastes can influence food intake. Increased intensity of these tastes has been shown to decrease food intake and increase satiation compared to the less intense taste, independent of palatability. Umami taste intensity has been shown to reduce subsequent food intake, especially when paired with protein content in foods. Taste can be related with nutrient content of the diet, with sweet foods having carbohydrates, salty foods containing sodium, and umami foods containing protein. However, no study has yet investigated the impact of umami and food intake, using the approach of similar palatability and differing taste intensity levels. Given its relationship with nutrient signaling, it is important to explore the relationship between umami intensity and satiation. Therefore, this study aims to compare ad libitum food intake of two levels with similar palatability and differing umami taste intensities (high and low) to food intake from a meal with optimum taste intensity. Study population 40-50 healthy, normal weight participants from Wageningen and surroundings will be included. Previous studies have applied this method in sweet and salty tastes with 15-59 participants. Test session 1: Hedonic mapping Determine individual's most preferred level of umami taste in 6 risotto samples, using pairwise staircase comparison. Samples will contain a fixed level of salt (0.2 w/w%), and MSG concentrations ranging from 0.2-2.1 w/w%. Per individual, The optimal tasting MSG intensity will be selected based on forced choice. Test session 2, 3 and 4: ad libitum risotto lunch meals In a randomized cross-over design, participants will receive the optimum, high and low MSG risotto. The following will be measured: * Test meal consumption (primary outcome); * Meal liking after one bite; * Water consumption; * Absolute taste intensity ratings of the meal; * Relative taste intensity ratings of the meal; * Habitual dietary taste exposure (tasteFFQ). Study procedures Subjects will be provided with a standardized breakfast and to not consume anything between breakfast and lunch session. This will be validated upon arrival to the lunch meal. They will also be asked to refrain from eating for one hour after the test session. Participants will be asked to fill in the tasteFFQ, to investigate the link between dietary taste patterns and hedonic umami taste ratings. Data analysis Data will be analyzed using Rstudio. First, normality will be assessed, and data will be normalized if needed. Difference in food intake in grams between the three intensities will be compared using ANOVA. A post-hoc test will be applied if statistical outcomes are significant. Categorical variables will be compared using Chi-square test.

Who can participate

Age range

18 Years – 55 Years

Sex

ALL

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AI-rewrites the medical criteria so a patient or caregiver can understand them. Always confirm with the trial site.

Inclusion Criteria: * Self-reported healthy; * BMI between 18.5 and 25 kg/m2; * Age between 18 and 55 years old; * Able to visit the research facilities on the Wageningen campus for hedonic mapping (once) and for the risotto lunch meal (three times); * Able to provide informed consent. Exclusion Criteria: * Diagnosed with smell- or taste disorder(s); * Use of medication that could influence taste ability and/or food intake behaviour; * Food allergy or intolerance to any of the ingredients used in the ad libitum test meal; * Consumption of more than 14 (women) or 21 (men) glasses of alcohol per week; * Student or personnel of the Health Research Unit at Wageningen University

Questions worth asking your doctor

Bring these to your next appointment. They're a starting point for a shared conversation — not a sign you qualify or a recommendation to enrol.

1Based on my diagnosis and history, is this trial worth exploring for me — or is there a standard treatment we should try first?
2What does this trial's phase tell us about how much is already known about its safety and benefit?
3What would taking part actually involve for me — visits, tests, time, and travel?
4What are the known and possible risks or side effects I should weigh, and how would they be monitored?
5If this trial isn't the right fit, what other options or trials would you suggest I look into?

Generated to help you prepare — always confirm anything about your own eligibility and care with the study team and your doctor.

Questions for the trial coordinator

The trial coordinator is the person who runs the study day to day. These cover the practical side — logistics, costs, and what taking part would actually mean for your life. The study team confirms whether you meet the criteria; these are questions to ask, not a sign you qualify.

1What does taking part actually involve week to week — how many visits, where, and how long does each one take?
2What costs are covered by the study, and what might I have to pay for myself, including travel, parking, or time off work?
3What happens during screening, and what happens if the study team confirms I don't meet the criteria after those tests?
4Who pays for the scans, blood work, and other tests the trial requires — the study, my insurance, or me?
5How will being in the trial affect my regular care, and will my own doctor stay informed and involved?
6Can I leave the trial at any point if I change my mind, and what would happen to my care if I do?

A starting point for the conversation — always confirm anything about your own eligibility, costs, and care with the study team and your doctor.

What they're measuring

Difference in food intake from ad libitum test meal between taste intensity conditions

Timeframe: Test session 2, 3 and 4 (week 2, 3 and 4)

Trial details

NCT IDNCT07421466

SponsorWageningen University

Sponsor typeOTHER

Study typeINTERVENTIONAL

Primary completion2025-10-21

View on ClinicalTrials.gov More Taste Sensitivity trials