Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking

Dermiki, Maria; Prescott, John; Sargent, Laura J.; Willway, Joanne; Gosney, Margot; Methven, Lisa

doi:10.1016/j.appet.2015.03.002

Cited by 30 publications

(16 citation statements)

References 37 publications

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“…Previous research has indicated that providing older adults with food variety [37] and enhanced flavoured foods can, via the use of enhancers such as mono-sodium glutamate, increase their food intake [38].One study examining the effect of natural food flavours on food and nutrient intake in hospitalised older patients in Hong Kong found that total energy and protein intakes were increased by 13-26% and 15-28%, respectively, with flavour enhancement [39]. However not all studies have been as successful in increasing food intake by altering palatability [40] which may be due to the heterogeneity in chemosensory losses among elderly people.…”

Section: Food Productsmentioning

confidence: 99%

Optimizing nutrition in older people

Clegg

Williams

2018

Maturitas

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Older adults are at increased risk of malnutrition, for a variety of physiological and psychological reasons. This has implications for health, quality of life, independence and economic circumstances. Improvements in nutrition are known to bring tangible benefits to older people and many age-related diseases and conditions can be prevented, modulated or ameliorated by good nutrition. However, practical and realistic approaches are required to optimize diet and food intake in older adults. One area where improvements can be made relates to appetite. Encouraging older adults to prepare meals can increase appetite and food intake, and providing opportunities for older adults to eat a wide variety of foods, in company, is a simple strategy to increase food intake. The protein requirement of older adults is subject to controversy and although considered the most satiating macronutrient, it appears that protein does not elicit as great a satiating effect in older adults as it does in younger individuals. This indicates that there is potential to increase protein intake without impacting on overall energy intake. Other areas where simple practical improvements can be made include both packaging of foods that are easy to prepare and the education of older adults on the safe storage and preparation of food. Research into improving the diets and nutritional status of older adults has indicated that many of the strategies can be easily and cost-effectively undertaken.

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Section: Food Productsmentioning

confidence: 99%

Optimizing nutrition in older people

Clegg

Williams

2018

Maturitas

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“…MSG and related substances nowadays are widely used as flavor enhancers in processed foods like canned soup and potato chips. Application of MSG brings many advantages to food products like enhancing food flavors and tastes, improving consumers’ positive emotions, and increasing food consumption in older adults (Dermiki et al, ; Miyaki, Retiveau‐Krogmann, Byrnes, & Takehana, ).…”

Section: Introductionmentioning

confidence: 99%

Consumer perceptions and other influencing factors about monosodium glutamate in the United States

Wang

Adhikari

2018

Journal of Sensory Studies

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Monosodium glutamate (MSG) is a flavor enhancer commonly used in processed food products. However, its usage is controversial in the United States. This work aimed to understand the U.S. consumers’ perception about MSG and the factors influencing their attitudes. A survey questionnaire was developed based on a focus group study and then distributed in three geographical areas in the United States. Our results showed that U.S. consumers in general had a somewhat negative attitude toward MSG. Consumer's concern level about MSG was correlated with their risk and benefit perception about this ingredient. Information and natural food preference had a significant (p ≤ .05) positive contributions to risk perception. Consumers who had less negative feelings about chemicals tended to perceive more benefits from MSG. It was noticed that many respondents were confused about the differences between MSG and sodium chloride. Extracts from natural sources could be promising choices of MSG substitutes. Practical applications The survey created in this study threw light on understanding the U.S. consumers’ perception about monosodium glutamate (MSG). Findings from this work could be applied by food industry to better educate and communicate with consumers in terms of the issues related with MSG. In addition, with the knowledge of the factors driving consumer's perception, the food industry could use MSG substitutes and alternatives that meet the demands and satisfaction of today's consumer.

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“…Monosodium glutamate has long been used as a flavor‐enhancer in the food industry and it is currently a widely consumed food additive, also under other names . Interestingly, the clinical use of MSG as a food flavor‐enhancer in low‐fat or low‐salt diets (for obese and/or hypertensive patients) has recently been proposed, and it could also be useful to increase food palatability and appetite in aged and malnourished patients …”

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confidence: 99%