Food Intake Regulation, Hedonic Function, Palatability, Taste Sensitivity, Umami Taste Perception
Conditions
Keywords
umami, savoury, ad libitum, taste intensity, palatability, food intake, hedonic mapping, MSG
Brief summary
Background Sweet and salty tastes can influence food intake {Sørensen, 2003 #40}. Increased intensity of these tastes has been shown to decrease food intake and increase satiation compared to the less intense taste, independent of palatability {Bolhuis, 2010 #245;Bolhuis, 2011 #251;Chung, 2007 #253;Lucas, 1987 #258;Vickers, 1998 #252;Vickers, 1998 #249;Vickers, 2001 #246;Yeomans, 1998 #244}. Umami taste intensity has been shown to reduce subsequent food intake {Masic, 2014 #7}, especially when paired with protein content in foods {Masic, 2014 #6}. Taste can be related with nutrient content of the diet, with sweet foods having carbohydrates, salty foods containing sodium, and umami foods containing protein {Teo, 2018 #37}. However, no study has yet investigated the impact of umami and food intake, using the approach of similar palatability and differing taste intensity levels {Forde, 2016 #254}. 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. Methods Test session 1 Determine individual's most preferred level of umami taste in 10 risotto samples, use Booth's method {Booth, 1983 #247}. Samples will contain a fixed level of salt, and MSG concentrations ranging from 0.2-1.2 w/w%, based on the optimal amount of MSG added to enhance taste to be 0.1-0.8 w/w% {Wijayasekara, 2017 #70}. Per individual, samples that are closest to those situated at -3.5 and +3.5 from the optimum (at 7) will be selected (figure 1). Healthy, normal weight participants will be included. Previous studies have applied this method in sweet and salty tastes with 15-59 participants {Bolhuis, 2010 #245;Bolhuis, 2011 #251;Bolhuis, 2012 #255;Vickers, 1998 #252;Vickers, 1998 #249;Vickers, 2001 #246}. Test session 2, 3 and 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); * Liking before meal; * Liking after meal; * Water consumption; * Taste intensity ratings of the meal; * Habitual dietary taste exposure (tasteFFQ). Subjects will be asked to eat a similar breakfast and to not consume anything between breakfast and lunch session. 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 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.
Interventions
OTHERHedonic mapping
During the first session, participants will be presented with risotto samples differing in MSG content and thus umami taste intensity, assigned based on Booth's method (Booth et al., 1983). Based on these individual ratings, umami taste intensities of the ad libitum test meals will be calculated per participant.
During the ad libitum test meal, participants will be presented with 800 grams of risotto with either high-, low-, or optimum umami taste intensity.
Sponsors
Wageningen University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Intervention model description
Complete block randomized cross-over design.
Eligibility
Sex/Gender
ALL
Age
18 Years to 55 Years
Healthy volunteers
Yes
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
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Difference in food intake from ad libitum test meal between taste intensity conditions | Test session 2, 3, and 4 (week 2, 3 and 4) | Difference in food intake in volume (grams) from the ad libitum test meal between the three (high-, low- and optimum) umami taste intensities. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Difference in liking after meal between taste intensity conditions | Test session 2, 3, and 4 (week 2, 3 and 4) | Difference in test meal liking, measured on a Visual Analogue Scale, 0-100 (0 representing not liking at all, 100 representing like very much) between the three (high-, low- and optimum) umami taste intensities. |
| Difference in umami taste intensity ratings of the ad libitum test meal between taste intensity conditions | Test session 2, 3, and 4 (week 2, 3 and 4) | Difference in taste intensity ratings of the ad libitum test meal, measured on a Visual Analogue Scale, 0-100 (0 representing no umami taste at all, 100 representing very intense umami taste) between the three (high-, low- and optimum) umami taste intensities. |
| Difference in liking before meal between taste intensity conditions | Test session 2, 3, and 4 (week 2, 3 and 4) | Difference in test meal liking, measured on a Visual Analogue Scale, 0-100 (0 representing not liking at all, 100 representing like very much) between the three (high-, low- and optimum) umami taste intensities. |
| Difference in reported appetite and fullness ratings between the three conditions | Test session 2, 3, and 4 (week 2, 3 and 4) | Before and after the ad libitum test meals, appetite and fullness ratings of participants, measured on a Visual Analogue Scale, 0-100 (0 representing not at all, 100 representing very much). Differences of these rating between umami taste intensity conditions (low-, high- and optimum umami taste intensity) will be assessed. |
| Habitual taste exposure | The month prior to the first ad libitum test meal (session 2). | Habitual taste exposure will be measured with a food frequency questionnaire (tasteFFQ) specifically designed to assess relative food intake based on taste cluster. Individual optimum umami intensity will be compared to habitual dietary taste exposure to the salt, umami and fat taste cluster, as well as to the intake of umami tasting food items. |
| Difference in water consumption during the ad libitum test meal between taste intensity conditions | Test session 2, 3, and 4 (week 2, 3 and 4) | Difference in water consumption in volume (grams) from the ad libitum test meal between the three (high-, low- and optimum) umami taste intensities. |
Countries
Netherlands
Outcome results
None listed