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
About this trial
This is an interventional treatment trial for Healthy Nutrition
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
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
NCT ID
NCT05591612
First Posted
October 19, 2022
Last Updated
October 21, 2022
Sponsor
Texas Tech University
Collaborators
American Society for Nutrition
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
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Increasing Vegetable Intake Using Monosodium Glutamate: A Reduced-Effort Intervention
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