Benefits of Umami for Older Adults | Press

São Paulo, September 2016 – International Day of Older Persons, celebrated on October 1, is an important date to broaden the discussion about care for the elderly, especially regarding health and quality of life. According to the UN (United Nations), one in nine people in the world is 60 years old or older.

At this stage of life, it is common for people to start eating inadequately, which contributes to malnutrition. “A varied and balanced diet is the first step to maintaining quality of life, regardless of age. When it comes to an older adult, this becomes even more important,” says Hellen Maluly, PhD in Food Science.

With increasing life expectancy and the growth of the elderly population worldwide (projections indicate that by 2050, for the first time in history, the number of older adults will be greater than the number of children under 15), the need for public policies aimed at this population—especially related to nutrition—gains even more importance. According to an article published by the Monell Chemical Senses Center in the United States, structural changes in taste occur over the years due to a decrease in the number of papillae and taste cells on the tongue, compromising and reducing taste perception.

Recent studies have shown that older adults have greater sensitivity to umami even with a decline in the number of taste buds. In other words, even though the perception of tastes may decrease with age, dietary supplementation with umami substances (glutamate, inosinate, or guanylate) can help improve the nutritional status of older adults. “Umami contributes mainly by stimulating taste and increasing salivation, which facilitates swallowing. It can also help with the acceptance of other foods—especially bitter ones, which are often rejected over the years—thereby contributing to better nutrition,” Hellen concludes.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Umami’s two main characteristics are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br.