Monosodium glutamate affects mealtime food selection in diabetic patients

Lunch intake was followed in 31 matched pairs of hospitalized diabetic patients over four consecutive days. Pairs of patients were matched for type and duration of diabetes, gender, age and body mass index. Lunches were composed of appetizer, meat, vegetables, starch, cheese, bread and dessert; water, coffee, tea and lemon were available. One patient per pair was randomly ascribed to the experimental group and was served vegetable and starch dishes added with 0.6% monosodium glutamate (MSG). Lunch intake was measured by weighing amounts served and left-overs. Patients in the experimental group ingested more starch food than their matched controls, and less lemon juice and yogurt. However, the total energy load at lunch was not different between groups. This effect on meal time food selection replicates earlier observations made on elderly persons. It is suggested that manipulating palatability of various foods within a meal, and especially by using MSG, is an efficient way to affect food selection in the meal, without inducing hyperphagia.