{"id":"5fbe14c7-ed69-5a4b-ac47-ad66b8e11de7","stable_key":"561b2b40-5b59-548f-a749-f357f7e2304c:monosodium-glutamate-sodium-substitution","predicate":"increases_tested","statement":"In 584 participants, adding 0.3% MSG improved palatability ratings at tested 0.3%, 0.6% and 0.9% NaCl concentrations.","claim_class":"observational","status":"source_derived_draft","evidence_grade":"ungraded","direction":"context_dependent","is_public":true,"mechanism_event_id":"b4948221-151d-5064-8ff0-9e368b719c53","mechanism_event_label":"Flavor enhancement may help a lower-salt recipe remain acceptable.","subject":{"id":"2952387b-d69b-5530-a976-a875ad008226","slug":"monosodium-glutamate","display_name":"Monosodium L-glutamate","entity_type_key":"small_molecule"},"object":{"id":"d5ba39df-2789-5b71-bfe9-a4713b746289","slug":"human-msg-low-salt-palatability","display_name":"Human low-salt solution palatability with MSG","entity_type_key":"cellular_process"},"evidence_count":1,"mechanism_event":{"id":"b4948221-151d-5064-8ff0-9e368b719c53","stable_key":"561b2b40-5b59-548f-a749-f357f7e2304c:monosodium-glutamate-sodium-substitution-event","event_type":"observed_relationship","label":"Flavor enhancement may help a lower-salt recipe remain acceptable.","description":"In 584 participants, adding 0.3% MSG improved palatability ratings at tested 0.3%, 0.6% and 0.9% NaCl concentrations.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"2952387b-d69b-5530-a976-a875ad008226","slug":"monosodium-glutamate","display_name":"Monosodium L-glutamate","entity_type_key":"small_molecule"},"role":"subject","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"d5ba39df-2789-5b71-bfe9-a4713b746289","slug":"human-msg-low-salt-palatability","display_name":"Human low-salt solution palatability with MSG","entity_type_key":"cellular_process"},"role":"target","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""},{"entity":{"id":"7da684a4-2641-5bc6-93ae-8c6aa384e487","slug":"glutamate","display_name":"L-Glutamate","entity_type_key":"small_molecule"},"role":"context_participant","stoichiometry":null,"state_label":"","sequence_order":2,"notes":""},{"entity":{"id":"38de8704-84db-5770-ac1d-242cd787e798","slug":"sodium-ion","display_name":"Sodium ion","entity_type_key":"ion"},"role":"context_participant","stoichiometry":null,"state_label":"","sequence_order":3,"notes":""},{"entity":{"id":"f3fe99b8-4e4a-57cd-9a86-3651092c9f6c","slug":"sodium-chloride","display_name":"Sodium chloride","entity_type_key":"chemical_species"},"role":"context_participant","stoichiometry":null,"state_label":"","sequence_order":4,"notes":""}]},"contexts":[{"dimension":"evidence_access","value_text":"Primary full text","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"Randomized blinded tasting across nineteen Japanese regions.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"MSG itself adds sodium; net reduction requires NaCl replacement. No long-term sodium intake or blood-pressure effect was measured. Three authors were Ajinomoto employees.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"nutrient_topic","value_text":"Monosodium Glutamate (MSG) collection; species, compartment, exposure, co-substrates and manipulation remain explicit.","comparator":null,"unit":null,"notes":"","entity":{"slug":"monosodium-glutamate","display_name":"Monosodium L-glutamate","entity_type_key":"small_molecule"}},{"dimension":"plain_language","value_text":"Flavor enhancement may help a lower-salt recipe remain acceptable.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions. · 2020 · https://pubmed.ncbi.nlm.nih.gov/31996813/ · DOI 10.1038/s41440-020-0397-1","comparator":null,"unit":null,"notes":"","entity":null}],"evidence":[{"id":"1bd94e96-0aa2-5a51-bd79-9f5144734446","evidence_kind":"source_excerpt","locator":"Lines 250-256","start_line":250,"end_line":256,"excerpt":"## monosodium-glutamate-sodium-substitution\nFlavor enhancement may help a lower-salt recipe remain acceptable.\nIn 584 participants, adding 0.3% MSG improved palatability ratings at tested 0.3%, 0.6% and 0.9% NaCl concentrations.\nModel: Randomized blinded tasting across nineteen Japanese regions.\nLimitations: MSG itself adds sodium; net reduction requires NaCl replacement. No long-term sodium intake or blood-pressure effect was measured. Three authors were Ajinomoto employees.\nEvidence access: Primary full text\nValidation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions. · 2020 · https://pubmed.ncbi.nlm.nih.gov/31996813/ · DOI 10.1038/s41440-020-0397-1","model_system":"Randomized blinded tasting across nineteen Japanese regions.","directness":"reported_statement","verification_status":"source_derived_draft","notes":"Original curation paraphrase; evidence access and experimental limitations specified.","relationship":"supports","weight":1.0,"link_notes":"","source":{"id":"90a81fe5-8622-52f6-b4db-04899206c2b0","stable_key":"import-561b2b40-5b59-548f-a749-f357f7e2304c","title":"Monosodium Glutamate (MSG): taste, gut sensing, exposure and cross-nutrient mechanisms (2026-09-20)","document_type":"imported_text","citation_label":"AI-assisted research curation; primary references, access levels and experimental limitations individually identified. Not publisher full text.","file_path":"","sha256":"53052c19ee82d400eff7d82ffa3cff74747c7f91a8d173efa3f46eba6bd87cce","revision_id":"fdb64139-32f4-537e-bb0f-f242f2779da8","review_status":"unverified_draft","notes":""}}],"relations":[],"conflicts":[],"corrections":[],"research":null}