No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

Essed, N.H.; Kleikers, Suzanne; Staveren, W.A. van; Kok, F.J.; Graaf, C. de

doi:10.1080/09637480802710216

Cited by 24 publications

(24 citation statements)

References 43 publications

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“…Knowledge of the decline of taste and olfactory perception with age has led to the use of taste and flavour enhancement of foods, aiming to improve liking and ultimately consumption by older adults. Although this approach has been successful in some studies (2) , it has not in others (3) . In order for such studies to succeed it may be important to know the extent of decline in intensity perception for more complex mixtures of tastants within real food systems, as well as to account for the numerous confounding factors within individual perception.…”

Section: Resultsmentioning

confidence: 99%

“…Older people frequently complain of blandness of foods or sensory changes that may influence their liking and subsequent consumption of food, further impacting on their risk of malnutrition (1) . Previous researchers have used taste enhancement, aiming to increase liking and consumption of meals by older adults, with conflicting results (2,3) . Therefore, in order to develop foods leading to improved liking and consumption by older adults, analysis of age-related changes in taste perception is essential.…”

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Ageing and taste

et al. 2012

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Taste perception has been studied frequently in young and older adult groups. This paper systematically reviews these studies to determine the effect of ageing on taste perception and establish the reported extent of sensory decline. Five databases were searched from 1900 to April 2012. Articles relating to healthy ageing in human subjects were included, reviewed and rated (Downs and Black scoring system). Sixty-nine studies investigated the effect of ageing on taste perception; forty examined detection thresholds of which twenty-three provided sufficient data for meta-analysis, eighteen reported identification thresholds and twenty-five considered supra-threshold intensity perception. Researchers investigating detection thresholds considered between one and thirteen taste compounds per paper. Overall, the consensus was that taste detection thresholds increased with age (Hedges' g = 0 . 91, P < 0 . 001), across all taste modalities. Identification thresholds were reported to be higher for older adults in seventeen out of eighteen studies. Sixteen out of twenty-five studies reported perception of taste intensity at supra-threshold levels to be significantly lower for older adults. However, six out of nine studies concerning sucrose found perceived intensity of sweet taste not to diminish with age. The findings of this systematic review suggest taste perception declines during the healthy ageing process, although the extent of decline varies between studies. Overall, the studies reviewed had low Downs and Black scores (mean 16 (SD 2)) highlighting the need for more robust large scale and longitudinal studies monitoring the impact of ageing on the sensory system, and how this influences the perception of foods and beverages.Age: Taste: Threshold: Detection: IntensityOlder adults are at risk of under nutrition due to a multitude of physiological, psychological and socio-economic factors. Physiological factors are diverse, such as malabsorption of nutrients, infection, dysphagia, as well as loss of appetite and sensory decline. Older people frequently complain of blandness of foods or sensory changes that may influence their liking and subsequent consumption of food, further impacting on their risk of malnutrition (1) . Previous researchers have used taste enhancement, aiming to increase liking and consumption of meals by older adults, with conflicting results (2,3) . Therefore, in order to develop foods leading to improved liking and consumption by older adults, analysis of age-related changes in taste perception is essential. This paper systematically reviews the evidence for deterioration of taste perception within healthy ageing and discusses the extent of change.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

Ageing and taste

et al. 2012

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“…Two studies contradict these findings; there was no increase in intake by nursing home residents when food enhanced with flavour and/or MSG (n = 97, age >65) [8], or MSG alone (n = 53, age >65) was consumed [9]. The same group of researchers found no effect from flavour and/or MSG on liking and intake of soup consumed by free living older people (n = 120, age = 72 ± 6) [10]. Potential reasons for differing study results include use of different MSG concentrations, different exposure times and different methods of addition.…”

Section: Introductionmentioning

confidence: 96%

Preference and consumption of a taste enhanced meat meal by older hospital patients: A pilot study

Dermiki

Willway

Sargent

et al. 2014

Nutrition and Aging

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BACKGROUND: Older hospital patients are considered to be at risk of malnutrition due to insufficient dietary intake. OBJECTIVE: To determine whether taste enhancement, using ingredients naturally high in umami compounds, increases preference and consumption of a meal by older hospital patients. METHODS: 31 patients (65-92 years) on elderly care wards in a UK NHS Trust hospital took part in a single-blinded preference and consumption study. They tasted two meats (control and enhanced, presented in balanced order) and stated their preference. At lunch, control and enhanced cottage pie and gravy were served concurrently; patients were asked to consume ad libitum and intake was measured. RESULTS: Taste enhanced meat was significantly preferred (P = 0.001). Although mean consumption was higher for the enhanced compared to control meal (137 g versus 119 g), with higher levels of energy (103 kcal versus 82 kcal) and protein (4.6 g versus 3.4 g) consumed; differences were not significant. CONCLUSIONS: Natural ingredients rich in umami taste compounds can successfully be used to increase preference of meat based meals by older hospital patients. Larger trials are needed to determine whether such increases in preference can significantly increase consumption.

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“…Other studies, undertaken in nursing homes and institutions for the elderly, reported a similar dietary intake of foods with and without MSG. However, it should be taken into consideration that the chemosensory perception diminishes with age, and that the heterogeneity of the study population could have masked small differences between the treatment and control group (Essed et al., ; Essed, Kleikers, van Staveren, Kok, & de Graaf, ; Essed, van Staveren, Kok, & de Graaf, ; Rogers & Blundell, ).…”

Section: Clinical Trials On Msg Exposurementioning

confidence: 99%

A Review of the Alleged Health Hazards of Monosodium Glutamate

Zanfirescu

Ungurianu

Tsatsakis

et al. 2019

Comp Rev Food Sci Food Safe

182

118

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Monosodium glutamate (MSG) is an umami substance widely used as flavor enhancer. Although it is generally recognized as being safe by food safety regulatory agencies, several studies have questioned its long‐term safety. The purpose of this review was to survey the available literature on preclinical studies and clinical trials regarding the alleged adverse effects of MSG. Here, we aim to provide a comprehensive overview of the reported possible risks that may potentially arise following chronic exposure. Preclinical studies have associated MSG administration with cardiotoxicity, hepatotoxicity, neurotoxicity, low‐grade inflammation, metabolic disarray, and premalignant alterations, along with behavioral changes. However, in reviewing the available literature, we detected several methodological flaws, which led us to conclude that these studies have limited relevance for extrapolation to dietary human intake of MSG risk exposure. Clinical trials have focused mainly on MSG effects on food intake and energy expenditure. Besides its well‐known impact on food palatability, MSG enhances salivary secretion and interferes with carbohydrate metabolism, while the impact on satiety and post‐meal recovery of hunger varied in relation to meal composition. Reports on MSG hypersensitivity or links of its use to increased pain sensitivity and atopic dermatitis were found to have little supporting evidence. Many of the reported negative health effects of MSG have little relevance for chronic human exposure and are poorly informative as they are based on excessive dosing that does not meet with levels normally consumed in food products. We conclude that further clinical and epidemiological studies are needed, with an appropriate design, accounting for both added and naturally occurring dietary MSG.

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No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

Cited by 24 publications

References 43 publications

Ageing and taste

Ageing and taste

Preference and consumption of a taste enhanced meat meal by older hospital patients: A pilot study

A Review of the Alleged Health Hazards of Monosodium Glutamate

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