Maher Carson, Alcorn Michelle, Childress Allison, Dawson John A, Galyean Shannon
Department of Nutritional Sciences Texas Tech University Lubbock Texas USA.
Department of Hospitality and Retail Management Lubbock Texas USA.
Food Sci Nutr. 2025 Jun 17;13(6):e70441. doi: 10.1002/fsn3.70441. eCollection 2025 Jun.
This study aimed to explore the effectiveness of monosodium glutamate (MSG) as a flavor enhancer in increasing vegetable intake compared to sodium chloride (NaCl) alone combined with a digital culinary medicine education program. A two-phase randomized controlled trial (RCT) was conducted from February to November 2023. Phase one involved a five-week intervention where participants received a designated seasoning and logged their vegetable intake using the MyFitnessPal app. Phase two involved a sensory evaluation, assessing the palatability of green beans and sweet potatoes seasoned with NaCl/MSG mixtures using a Likert scale and triangle tests to determine preference and palatability. Phase one; 60 participants were assigned to one of three groups: 100% NaCl (control), 50/50 NaCl/MSG, and 70/30 NaCl/MSG. Phase two; 88 participants and all seasoning groups received a digital culinary medicine education program with recipes and videos. The 50/50 NaCl/MSG group showed a mean increase in vegetable intake from 1.46 to 1.55 cups/day, while the NaCl group showed a decrease from 1.33 to 0.95 cups/day ( = 0.46). Preference tests indicated favorability trends for MSG mixtures, particularly with green beans seasoned with the 50/50 NaCl/MSG mixture ( = 0.07). Although the differences in vegetable intake were not statistically significant, the findings suggest that MSG could enhance vegetable palatability and intake, aligning with the principles of culinary medicine. This represents a promising strategy for improving dietary habits. Further research is warranted to confirm these findings. Clinicaltrials.gov identifier: NCT05591612.
本研究旨在探讨与单独使用氯化钠（NaCl）相比，味精（MSG）作为风味增强剂在增加蔬菜摄入量方面的有效性，并结合数字烹饪医学教育项目。于2023年2月至11月进行了一项两阶段随机对照试验（RCT）。第一阶段为为期五周的干预，参与者接受指定调味料，并使用MyFitnessPal应用程序记录蔬菜摄入量。第二阶段为感官评估，使用李克特量表和三角试验评估用NaCl/MSG混合物调味的绿豆和红薯的适口性，以确定偏好和适口性。第一阶段，60名参与者被分配到三个组之一：100%NaCl（对照组）、50/50 NaCl/MSG组和70/30 NaCl/MSG组。第二阶段，88名参与者和所有调味料组都接受了包含食谱和视频的数字烹饪医学教育项目。50/50 NaCl/MSG组的蔬菜摄入量平均从每天1.46杯增加到1.55杯，而NaCl组则从1.33杯减少到0.95杯（=0.46）。偏好测试表明，味精混合物有受欢迎的趋势，特别是用50/50 NaCl/MSG混合物调味的绿豆（=0.07）。虽然蔬菜摄入量的差异没有统计学意义，但研究结果表明，味精可以提高蔬菜的适口性和摄入量，符合烹饪医学的原则。这是一种改善饮食习惯的有前景的策略。有必要进行进一步研究以证实这些发现。Clinicaltrials.gov标识符：NCT05591612。
