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

Summary

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.

Conditions

• Healthy Nutrition
• Culinary Medicine
• Sodium Excess

Interventions

BEHAVIORAL

Salt replacement seasoning (50% salt and 50% MSG) mix

Individuals in this group were provided a seasoning that replaced 50 % regular salt with a reduced-sodium MSG substitute. This study assessed the vegetable intake using the intervention of 50/50 MSG Mix to be added to vegetables in diet.

BEHAVIORAL

Salt replacement seasoning (70% salt and 30% MSG) mix

Individuals in this group were provided a seasoning that replaced 30 % regular salt with a reduced-sodium MSG substitute. This study assessed the vegetable intake using the intervention of 70/30 MSG Mix to be added to vegetables in diet.

BEHAVIORAL

NaCl (sodium chloride/table salt)

Individuals in this group were asked to use normal seasoning of regular salt. This study assessed the vegetable intake using table salt to be added to vegetables in diet.

Sponsors & Collaborators

• American Society for Nutrition

  collaborator OTHER

• Texas Tech University

  lead OTHER

Principal Investigators

• Shannon Galyean, PhD · Texas Tech University

Study Design

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

SINGLE

Model

PARALLEL

Eligibility

Min Age

18 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2023-02-10

Primary Completion

2023-11-15

Completion

2023-11-15

Countries

• United States

Study Locations