# Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention

## TL;DR

This study tested if adding monosodium glutamate (MSG) to vegetables could increase how much people eat, compared to using just salt and a digital cooking education program.

## Contribution

The study introduces a culinary medicine approach using MSG to potentially improve vegetable consumption and palatability.

## Key findings

- The 50/50 NaCl/MSG group showed a slight increase in vegetable intake compared to a decrease in the NaCl group.
- Participants showed a trend of preferring green beans seasoned with the 50/50 NaCl/MSG mixture.
- Although not statistically significant, the results suggest MSG may enhance vegetable palatability and intake.

## Abstract

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 (p = 0.46). Preference tests indicated favorability trends for MSG mixtures, particularly with green beans seasoned with the 50/50 NaCl/MSG mixture (p = 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.

Trial Registration:
Clinicaltrials.gov identifier: NCT05591612

MSG could enhance vegetable intake, aligning with the principles of culinary medicine. This intervention represents a viable strategy that improves diet quality, offering a harmonious blend of health and palatability.