ArticleFood science & nutrition2025
Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention.Food science & nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
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 (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.