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

Primary Purpose

Healthy Nutrition, Culinary Medicine, Sodium Excess

Status
Not yet recruiting
Phase
Not Applicable
Locations
Study Type
Interventional
Intervention
MSG
NaCl (sodium chloride/table salt)
KCl (potassium chloride/salt substitute)
Sponsored by
Texas Tech University
About
Eligibility
Locations
Arms
Outcomes
Full info

About this trial

This is an interventional treatment trial for Healthy Nutrition

Eligibility Criteria

18 Years - undefined (Adult, Older Adult)All SexesAccepts Healthy Volunteers

Inclusion Criteria:

  • 18 years old and above

Exclusion Criteria:

  • Allergy or aversion to MSG (monosodium glutamate) or potassium chloride
  • Those that do not have a smart phone with the ability to download an app.
  • Those who do not have a full kitchen and the willingness and ability to prepare vegetables according to a recipes.
  • Those with an allergy, aversion, or dislike to vegetables that would make them not consume any vegetables during the study

Sites / Locations

    Arms of the Study

    Arm 1

    Arm 2

    Arm 3

    Arm Type

    Experimental

    Other

    Experimental

    Arm Label

    MSG (Monosodium Glutamate)

    NaCl (sodium chloride/table salt)

    KCl (potassium chloride/salt substitute)

    Arm Description

    Vegetables and foods prepared with MSG

    Active control/Standard practice Vegetables and foods prepared with table salt

    Vegetables and foods prepared with KCl

    Outcomes

    Primary Outcome Measures

    Vegetable Intake
    How many vegetables were consumed by the participant measured by data from self-recorded diet as entered in smart phone application (My Fitness Pal©).
    Vegetable Intake
    How many vegetables were consumed by the participant measured by data from self-recorded diet as entered in smart phone application (My Fitness Pal©).

    Secondary Outcome Measures

    Vegetable Palatability
    Rating of how enjoyable each vegetable was with each salt in the study.

    Full Information

    First Posted
    October 19, 2022
    Last Updated
    October 21, 2022
    Sponsor
    Texas Tech University
    Collaborators
    American Society for Nutrition
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    1. Study Identification

    Unique Protocol Identification Number
    NCT05591612
    Brief Title
    Increasing Vegetable Intake Using Monosodium Glutamate: A Reduced-Effort Intervention
    Official Title
    Increasing Vegetable Intake Using Monosodium Glutamate: A Reduced-Effort Intervention
    Study Type
    Interventional

    2. Study Status

    Record Verification Date
    October 2022
    Overall Recruitment Status
    Not yet recruiting
    Study Start Date
    November 1, 2022 (Anticipated)
    Primary Completion Date
    March 1, 2023 (Anticipated)
    Study Completion Date
    May 1, 2023 (Anticipated)

    3. Sponsor/Collaborators

    Responsible Party, by Official Title
    Sponsor
    Name of the Sponsor
    Texas Tech University
    Collaborators
    American Society for Nutrition

    4. Oversight

    Studies a U.S. FDA-regulated Drug Product
    No
    Studies a U.S. FDA-regulated Device Product
    No
    Data Monitoring Committee
    No

    5. Study Description

    Brief 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 MSG to replace some of the NaCl content (MSG group); (b) vegetables prepared with only NaCl (NaCl group); (c) vegetables prepared with potassium chloride to replace some of the NaCl content (KCl group). 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 MSG, NaCl, or KCI 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.
    Detailed 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 MSG to replace some of the NaCl content (MSG group); (b) vegetables prepared with only NaCl (NaCl group); (c) vegetables prepared with potassium chloride to replace some of the NaCl content (KCl group). Before the intervention, each group will be asked to keep a daily food intake record for one week to determine baseline vegetable intake. Each group will receive a culinary medicine program electronically, including recipe demonstrations, cooking skills, and nutrition education videos to provide instruction for vegetable consumption according to the Dietary Guidelines for Americans. According to each treatment group, a bottle of seasoning ingredients will be provided to use on vegetables. Prior to the intervention, participants will be 1) instructed on how to track daily food intake data using the MyFitnessPal® app, 2) track food intake for seven days, and 3) complete a questionnaire regarding vegetable intake pre-intervention. According to the group assignment, each treatment group will also receive a bottle of a seasoning blend that includes either MSG, NaCl, or KCl to use on vegetables prepared at home. According to the Dietary Guidelines for Americans, culinary medicine education (recipe demonstrations, cooking skills, and education videos for vegetable consumption) will be delivered electronically at baseline and once per week for four weeks to each participant. For four weeks, participants will track all meals daily, including vegetables prepared with designated seasoning at home. Remote follow-ups and dietary intake will be conducted weekly. After the intervention, the participants will 1) complete the same vegetable intake questionnaire for the four weeks of the intervention and 2) return the bottle of seasoning blend provided. Usage of seasoning for four weeks will be recorded. Data analyses will evaluate the changes in outcomes within and between groups. Participants will also be informed of the sensory evaluation study to be included among other participants of that study. MSG_Diet Food Questionaries (Updated).docx MyFitness Pal instructions.docx 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 MSG, NaCl, or KCI 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.

    6. Conditions and Keywords

    Primary Disease or Condition Being Studied in the Trial, or the Focus of the Study
    Healthy Nutrition, Culinary Medicine, Sodium Excess

    7. Study Design

    Primary Purpose
    Treatment
    Study Phase
    Not Applicable
    Interventional Study Model
    Parallel Assignment
    Masking
    Participant
    Allocation
    Randomized
    Enrollment
    51 (Anticipated)

    8. Arms, Groups, and Interventions

    Arm Title
    MSG (Monosodium Glutamate)
    Arm Type
    Experimental
    Arm Description
    Vegetables and foods prepared with MSG
    Arm Title
    NaCl (sodium chloride/table salt)
    Arm Type
    Other
    Arm Description
    Active control/Standard practice Vegetables and foods prepared with table salt
    Arm Title
    KCl (potassium chloride/salt substitute)
    Arm Type
    Experimental
    Arm Description
    Vegetables and foods prepared with KCl
    Intervention Type
    Other
    Intervention Name(s)
    MSG
    Intervention Description
    MSG to be added to vegetables in diet
    Intervention Type
    Other
    Intervention Name(s)
    NaCl (sodium chloride/table salt)
    Intervention Description
    NaCl (sodium chloride/table salt)
    Intervention Type
    Other
    Intervention Name(s)
    KCl (potassium chloride/salt substitute)
    Intervention Description
    KCl (potassium chloride/salt substitute)
    Primary Outcome Measure Information:
    Title
    Vegetable Intake
    Description
    How many vegetables were consumed by the participant measured by data from self-recorded diet as entered in smart phone application (My Fitness Pal©).
    Time Frame
    up to 7 days before intervention
    Title
    Vegetable Intake
    Description
    How many vegetables were consumed by the participant measured by data from self-recorded diet as entered in smart phone application (My Fitness Pal©).
    Time Frame
    for study duration of 4 weeks
    Secondary Outcome Measure Information:
    Title
    Vegetable Palatability
    Description
    Rating of how enjoyable each vegetable was with each salt in the study.
    Time Frame
    up to 7 days before intervention and 4 weeks

    10. Eligibility

    Sex
    All
    Minimum Age & Unit of Time
    18 Years
    Accepts Healthy Volunteers
    Accepts Healthy Volunteers
    Eligibility Criteria
    Inclusion Criteria: 18 years old and above Exclusion Criteria: Allergy or aversion to MSG (monosodium glutamate) or potassium chloride Those that do not have a smart phone with the ability to download an app. Those who do not have a full kitchen and the willingness and ability to prepare vegetables according to a recipes. Those with an allergy, aversion, or dislike to vegetables that would make them not consume any vegetables during the study
    Central Contact Person:
    First Name & Middle Initial & Last Name or Official Title & Degree
    Shannon Galyean, PhD
    Phone
    (806)834-2286
    Email
    shannon.galyean@ttu.edu
    First Name & Middle Initial & Last Name or Official Title & Degree
    Carson Maher, B.S
    Email
    carmaher@ttu.edu
    Overall Study Officials:
    First Name & Middle Initial & Last Name & Degree
    Shannon Galyean, PhD
    Organizational Affiliation
    Texas Tech University
    Official's Role
    Principal Investigator

    12. IPD Sharing Statement

    Plan to Share IPD
    No

    Learn more about this trial

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

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