NCT05591612

Increasing Vegetable Intake Using Monosodium Glutamate: A Reduced-Effort Intervention

Completed NA Last updated 1 August 2024

What this trial tests

NA trial testing Salt replacement seasoning (50% salt and 50% MSG) mix in Healthy Nutrition in 148 participants. Completed in 15 November 2023.

Timeline

10 February 2023

Primary endpoint
15 November 2023

15 November 2023

Quick facts

Lead sponsor	Texas Tech University
Phase	NA
Status	Completed
Study type	INTERVENTIONAL
Allocation	randomized
Design	parallel
Masking	single
Primary purpose	treatment
Enrollment	148
Start date	10 February 2023
Primary completion	15 November 2023
Estimated completion	15 November 2023
Sites	1 location across United States

Drugs / interventions tested

• Salt replacement seasoning (50% salt and 50% MSG) mix
• Salt replacement seasoning (70% salt and 30% MSG) mix
• NaCl (sodium chloride/table salt)

Conditions studied

• Healthy Nutrition — all drugs for Healthy Nutrition →
• Culinary Medicine — all drugs for Culinary Medicine →
• Sodium Excess — all drugs for Sodium Excess →

Sponsor

Texas Tech University

Who can join

18 and older, any sex, with Healthy Nutrition or Culinary Medicine. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

Food Intake Study: This will be a 4-week randomized controlled intervention study with a vegetable intake questionnaire, daily food intake, and seasoning usage measurement to test the acceptability of different seasoning ingredients and vegetable intake in healthy adults. Participants will be randomly assigned to one of three groups (a) vegetables prepared with 50% NaCl and 50% MSG (50/50MSG Mix); (b) vegetables prepared with 70% NaCl and 30% MSG (70/30 MSG Mix); (c) vegetables prepared with NaCl (table salt).

Sensory Evaluation Study: A sensory evaluation utilizing all seasoning methods from the intervention will be conducted at a Texas Tech University culinary education lab. In a Texas Tech University culinary education lab, 2-4 vegetables will be cooked and seasoned with either 50/50MSG Mix, 70/30 MSG Mix, or NaCl for taste testing. Then, using a standardized form, participants will rate their acceptability and preference of each vegetable, including sensory characteristics such as appearance, color, odor, texture, and flavor.

Publications & conference data

1 peer-reviewed publication reference this trial (live from Europe PMC):

1. Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention.
   Maher C, Alcorn M, Childress A, Dawson JA, et al · · 2025 · PMID 40535918 · DOI 10.1002/fsn3.70441