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 f or type and duration of diabetes, gender, age and body mass index. Lun ches were composed of appetizer, meat, vegetables, starch, cheese, bre ad and dessert; water, coffee, tea and lemon were available. One patie nt per pair was randomly ascribed to the experimental group and was se rved vegetable and starch dishes added with 0.6% monosodium glutamate (MSG). Lunch intake was measured by weighing amounts served and left-o vers. Patients in the experimental group ingested more starch food tha n their matched controls, and less lemon juice and yogurt. However, th e total energy load at lunch was not different between groups. This ef fect 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 effici ent way to affect food selection in the meal, without inducing hyperph agia. (C) 1996 Academic Press Limited