ISRCTN ISRCTN14567895
DOI https://doi.org/10.1186/ISRCTN14567895
Secondary identifying numbers N/A
Submission date
14/11/2013
Registration date
26/11/2013
Last edited
20/06/2014
Recruitment status
No longer recruiting
Overall study status
Completed
Condition category
Other
Prospectively registered
Protocol
Statistical analysis plan
Results
Individual participant data

Plain English summary of protocol

Background and study aims
The fifth sense of taste, the savoury taste known as umami, has been thought to have evolved as a way of signalling the potential presence of protein in foods. One of the chemicals that generates the umami taste is monosodium glutamate (MSG), which occurs naturally in many foods, but the umami taste is further enhanced by the presence of other compounds including inosine monophosphate (IMP). It is well established that protein suppresses appetite more effectively than do carbohydrate or fat, and recent studies suggest that the presence of MSG may be partly responsible for the effects of protein on appetite. No study has looked at the effects of a combination of MSG and IMP and this study sets out to test this since new ways of making foods more filling may be helpful in the future treatment of overeating.

Who can participate?
Healthy volunteers aged 18-40.

What does the study involve?
Volunteers will come to the test centre on four non-consecutive days. They will be served a standard breakfast, and then can leave the test centre for 3 hours. When they return, they will consume a bowl of soup, and then 45 minutes later will be provided with a lunch. They will make ratings of their appetite before, during and after they eat the soup and lunch.

What are the possible benefits and risks of participating?
Participants will benefit by receiving the free test food and will be paid a small sum (£45) on completion of the final day to compensate them for their time.
As the study involves consuming food, potential participants who have specific conditions that require special dietary controls (those with diabetes, or with allergies or aversions to any of the foods and drinks used) are excluded for their safety. The foods and ingredients used are standard products used within the concentrations normally used by consumers, and pose no risk to the study population.

Where is the study run from?
The study is conducted at the Ingestive Behaviour Unit at the University of Sussex, Brighton, UK.

When is the study starting and how long is it expected to run for?
The study started in May 2013 and ran for 5 months.

Who is funding the study?
Ajinomoto Co., Inc., Japan.

Who is the main contact?
Professor Martin Yeomans
martin@sussex.ac.uk

Contact information

Prof Martin Yeomans
Scientific

School of Psychology
University of Sussex
Brighton
BN1 9QH
United Kingdom

Email martin@sussex.ac.uk

Study information

Study designWithin-participant design
Primary study designInterventional
Secondary study designRandomised controlled trial
Study setting(s)Other
Study typeScreening
Participant information sheet Not available in web format, please use the contact details below to request a patient information sheet
Scientific titleAcute effects of a combination of inosine monophosphate (IMP) and monosodium glutamate (MSG) on appetite and satiety in healthy volunteers
Study objectivesThe addition of a combination of IMP/MSG to a neutral low-energy soup will enhance flavour and appetite when ingested but also signal the presence of protein, thereby enhancing protein-induced satiety.
Ethics approval(s)Science and Technology Cross-Schools Research Ethics Committee (C-REC) at Sussex University, 01/05/2013, MYUM0413
Health condition(s) or problem(s) studiedSatiety
InterventionThe study uses a preload-satiety design. On each of four test days, participants attend the research centre (Ingestive Behaviour Unit at Sussex University) between 0800 and 1000h to consume a fixed breakfast. They return 3 hours after breakfast to consume a test soup, and then 45 minutes later consume as much as they like of a test lunch. The key manipulations are the energy content (low-energy or high-energy protein) and the flavour characteristics (control or with added umami taste) of the soup.
Intervention typeOther
Primary outcome measureSatiety is indexed by amount consumed at the ad libitum test lunch, while the acute stimulation of appetite by umami is measured as the immediate change in desire to eat on tasting the test soup. This will be measured on all four test sessions.
Secondary outcome measures1. Calculated compensation for additional energy in protein-soups relative to low energy control
2. Changes in the rated experience of appetite post-ingestion
3. Rate of eating and duration for ingestion of the soup

Outcomes will be measured on all four test sessions.
Overall study start date08/05/2013
Completion date27/10/2013

Eligibility

Participant type(s)Patient
Age groupAdult
Lower age limit18 Years
Upper age limit50 Years
SexBoth
Target number of participants36
Key inclusion criteriaHealthy men and women aged 18-50 and who score less than 7 on the restraint scale of the Three Factor Eating Questionnaire
Key exclusion criteria1. Individuals who were taking prescription medication (excluding the contraceptive pill)
2. Who smoked more than 5 cigarettes per week
3. Diabetic
4. Had a diagnosed eating disorder
5. Allergies or dietary intolerances to the foods used
Date of first enrolment08/05/2013
Date of final enrolment27/10/2013

Locations

Countries of recruitment

  • England
  • United Kingdom

Study participating centre

School of Psychology
Brighton
BN1 9QH
United Kingdom

Sponsor information

Ajinomoto Co., Inc (Japan)
Industry

15-1 Kyobashi It-chome
Chuo-ku
Tokyo
104-8315
Japan

ROR logo "ROR" https://ror.org/044mkdq33

Funders

Funder type

Industry

Ajinomoto Co., Inc (Japan) - PhD studentship

No information available

Results and Publications

Intention to publish date
Individual participant data (IPD) Intention to shareNo
IPD sharing plan summaryNot provided at time of registration
Publication and dissemination planNot provided at time of registration
IPD sharing plan

Study outputs

Output type Details Date created Date added Peer reviewed? Patient-facing?
Results article results 01/08/2014 Yes No