Essed 2009.

Methods	Cross‐over randomised controlled clinical trial Randomisation ratio: 1:1 Superiority design
Participants	53 nursing home residents (13 male: 40 female); aged 85.8 (SD 5.2) years Inclusion criteria: > 65 years old; able to participate; good eyesight Exclusion criteria: allergy to MSG; on sodium restricted diet; on anti‐depressants; terminal illness Diagnostic criteria: not stated
Interventions	Intervention: hot meal including three foods with added salt and MSG Control: usual hot meals Number of trial centres: 1 Treatment before trial: usual diet
Outcomes	Outcomes reported in abstract of publication: dietary intake
Study details	Run‐in period: none Was study terminated early: not stated
Publication details	Language of publication: English Funding: non‐commercial funding Publication status: peer review journal
Stated aim for study	Quote from publication: "To determine whether or not an optimal preferred MSG concentration in several foods increases intake in elderly people"
Notes	‐
Risk of bias
Bias	Authors' judgement	Support for judgement
Random sequence generation (selection bias)	Unclear risk	Quote from paper: described as: " .. in a random order" Comment: insufficient detail of the method provided
Allocation concealment (selection bias)	Unclear risk	Quote from paper: "The studies were carried out single blind" Comment: insufficient detail of the method provided
Blinding of participants and personnel (performance bias) All outcomes	Unclear risk	Comment: not stated who was blinded
Blinding of outcome assessment (detection bias) All outcomes	Unclear risk	Comment: not stated
Incomplete outcome data (attrition bias) All outcomes	Low risk	Comment: fully described
Selective reporting (reporting bias)	Unclear risk	Comment: insufficient information to judge
Other bias	Unclear risk	Comment: baseline characteristics reported