Condition category
Not Applicable
Date applied
14/11/2013
Date assigned
26/11/2013
Last edited
20/06/2014
Prospective/Retrospective
Retrospectively registered
Overall trial status
Completed
Recruitment status
No longer recruiting

Plain English Summary

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

Trial website

Contact information

Type

Scientific

Primary contact

Prof Martin Yeomans

ORCID ID

Contact details

School of Psychology
University of Sussex
Brighton
BN1 9QH
United Kingdom
martin@sussex.ac.uk

Additional identifiers

EudraCT number

ClinicalTrials.gov number

Protocol/serial number

N/A

Study information

Scientific title

Acute effects of a combination of inosine monophosphate (IMP) and monosodium glutamate (MSG) on appetite and satiety in healthy volunteers

Acronym

Study hypothesis

The 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

Science and Technology Cross-Schools Research Ethics Committee (C-REC) at Sussex University, 01/05/2013, MYUM0413

Study design

Within-participant design

Primary study design

Interventional

Secondary study design

Randomised controlled trial

Trial setting

Other

Trial type

Screening

Patient information sheet

Not available in web format, please use the contact details below to request a patient information sheet

Condition

Satiety

Intervention

The 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 type

Other

Phase

Not Applicable

Drug names

Primary outcome measures

Satiety 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 measures

1. 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 trial start date

08/05/2013

Overall trial end date

27/10/2013

Reason abandoned

Eligibility

Participant inclusion criteria

Healthy men and women aged 18-50 and who score less than 7 on the restraint scale of the Three Factor Eating Questionnaire

Participant type

Patient

Age group

Adult

Gender

Both

Target number of participants

36

Participant exclusion criteria

1. 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

Recruitment start date

08/05/2013

Recruitment end date

27/10/2013

Locations

Countries of recruitment

United Kingdom

Trial participating centre

School of Psychology
Brighton
BN1 9QH
United Kingdom

Sponsor information

Organisation

Ajinomoto Co., Inc (Japan)

Sponsor details

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

Sponsor type

Industry

Website

Funders

Funder type

Industry

Funder name

Ajinomoto Co., Inc (Japan) - PhD studentship

Alternative name(s)

Funding Body Type

Funding Body Subtype

Location

Results and Publications

Publication and dissemination plan

Not provided at time of registration

Intention to publish date

Participant level data

Not provided at time of registration

Results - basic reporting

Publication summary

2014 results in: http://www.ncbi.nlm.nih.gov/pubmed/24944058

Publication citations

  1. Results

    Masic U, Yeomans MR, Umami flavor enhances appetite but also increases satiety., Am. J. Clin. Nutr., 2014, 100, 2, 532-538, doi: 10.3945/ajcn.113.080929.

Additional files

Editorial Notes