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Umami taste may control appetite, study finds

NCT ID NCT07421466

Knowledge-focused Sponsor: Wageningen University Source: ClinicalTrials.gov ↗

What the study statuses mean

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Recruitment status, easiest to join first

Recruiting now
This trial is taking on new participants right now.
Not yet recruiting
Registered, but not yet taking participants.
By invitation only
Not open to general applications. Only people the study team invites can take part.
Paused
Paused for now. It may or may not start again.
Ongoing
Running, but no longer taking on new participants.
Completed This study
The trial has finished. Results may not be published yet.
Stopped early
Stopped early, before it reached the end. That can be for many reasons, including safety.
Cancelled
Cancelled before anyone took part.

Expanded access (not trials)

Expanded access
Not a trial. This treatment can be requested outside a study, case by case, for people who qualify.
Expanded access (paused)
Not a trial. The treatment can normally be requested outside a study, but is unavailable right now.
Expanded access (ended)
Not a trial. The treatment could once be requested outside a study, but no longer can.
Approved
The treatment has been approved, so it is available normally rather than through this programme.

When the status isn't known

Details not published
The full record has not been published yet, so there is little to show here.
Status unknown
This status has not been confirmed recently, so it may be out of date.

First seen Jun 26, 2026 · Last updated Jun 27, 2026 · Updated 1 time

Summary

This study looked at how different levels of umami taste (from MSG) in a risotto meal affect how much people eat. 47 healthy adults tasted risottos with low, high, and their personally preferred umami intensity. The goal was to see if umami taste, independent of how much people liked the food, influences meal size. Results could help understand how taste guides food intake.

What this could mean

Our plain-language read of the trial. This is informational only, not medical advice or a prediction.

Active substance
Monosodium glutamate (MSG) added to risotto
What this could lead to
If successful, this could help design meals that make people feel full sooner, potentially aiding weight management.
What could go wrong
This is a small, early-stage study with only 47 healthy participants, so results may not apply to the general population or lead to direct health advice.

This is an AI summary of the original study and may miss details. Read our disclaimer.

Study facts

What this study's own registry entry says, in plain language.

Phase

Not a phased trial

Phase numbers describe drug development. The registry uses this when they do not apply, as it does for trials of devices, procedures or behaviour changes, and for observational studies.

Participants

47 people

The number who actually took part.

Started

Sep 2025

Finished

Oct 2025

Lead sponsor

Other sponsor

The registry's catch-all category, for sponsors it does not file as a company, a government agency, or a research network.

Who can take part

This study's own entry requirements. Only the study team can say for certain whether you qualify.

Ages

18 to 55 years

Sex

Anyone

Healthy volunteers

Accepted

You do not need to have the condition being studied to take part.

Show the full entry requirements

Copied word for word from the study's registry entry, so the wording is the study team's rather than ours.

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

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As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

Food intake regulation Hedonic function Palatability Taste sensitivity Umami taste perception

Contacts and locations

Locations

  • Department of Human Nutrition, Wageningen University

    Wageningen, Gelderland, Netherlands

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