Learn how to prevent malnutrition in the elderly

No matter how healthy aging may be, the passing of the years produces changes. Umami foods can help prevent malnutrition in the elderly.

São Paulo, June 2015 – To be a healthy person it is essential to pay attention to nutrition, especially in old age. At this stage of life it is common to lose senses such as vision and hearing. With taste it is no different, loss of sensitivity becomes common and can directly influence food choices, as well as nutritional status – positively or negatively. Over time, reduced food intake can lead the elderly to suffer a series of complications such as anemia, for example, which may result in an even more serious case: malnutrition.

The Monell Chemical Senses Center, located in the United States, published a review article to evaluate the influence of aging on structural changes in taste. This can occur due to the decrease in the number of papillae and taste cells present on the tongue, compromising and reducing taste perception. “So that the food acceptance of the elderly is not affected, it is essential to vary the ingredients consumed in meals, include foods with different flavors and seasonings. These small actions help stimulate palatability,” says Hellen Maluly, PhD in food science and Umami specialist.

In addition, recent studies have shown that the elderly have greater sensitivity to Umami – the fifth basic taste of the human palate – even with the decline in the production of taste papillae. Evidence published so far suggests that the intake of Umami substances promotes increased salivation, directly influencing the improvement of taste perception and chewing.

On the other hand, even if the elderly show loss of sensitivity to the fifth taste, it has been found that supplementing the diet with Umami substances (glutamate, inosinate or guanylate) can influence the improvement of the nutritional status of the elderly. “Umami contributes mainly through taste stimulation and increased salivation. It can also help with the acceptance of other foods, especially bitter ones, which are usually rejected over the years,” says Maluly.

FOOD SUGGESTIONS

To put these concepts into practice, Dr. Hellen gives suggestions of Umami foods that the elderly can include in their daily menu:

• Breakfast: dairy products such as cheeses and cream cheese, always in a balanced way.
• Lunch: if possible, have a little corn or pea soup or eat a salad with Umami ingredients such as tomato, mushrooms, peas, corn, turkey breast, and parmesan shavings, before the main meal. For the main course, the traditional rice and beans accompanied by meat, chicken, or fish is the best choice.
• Dinner: Soups are very appealing, especially in winter. In summer, cold soups can be an option, such as gazpacho (tomato soup of Spanish origin) or pumpkin soup, which are nutritious and tasty.

UMAMI

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

UMAMI COMMITTEE

The Umami Brasil Committee debates and disseminates topics related to the fifth taste. The Committee has a direct relationship with the Umami Information Center (UIC), a non-profit organization dedicated to research on the subject. To learn more, visit: www.umamiinfo.com.

PRESS INFORMATION

Race Comunicação
(11) 2548-0720 / 2894-5607

Núbia Neves – nubianeves@agenciarace.com.br
Rodolfo Zanchin – rodolfozanchin@agenciarace.com.br