Pink October: How umami can help in cancer treatment

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São Paulo, October 2023 – Pink October is the campaign dedicated to raising awareness about breast cancer. The initiative aims to inform the population about the importance of prevention and early diagnosis to fight the disease. Some of the most common side effects experienced by patients undergoing treatment are loss of appetite and dry mouth, which, in some cases, can be avoided with a more specific diet.

Foods such as tomatoes, mushrooms, matured cheeses, and beef, pork, poultry, and some fish can help at this time, as they promote greater salivation due to the presence of the amino acid glutamate in their composition. This rich and intense taste, characteristic of these foods, is called umami, the fifth basic taste of the human palate, alongside sweet, salty, sour, and bitter.

Among the benefits of including umami in the diet of people undergoing treatment are improved appetite and increased palatability of some dishes, as they generate more salivation when eaten.

“Patients undergoing cancer treatment often face loss of appetite, and umami foods are known to be appealing and to stimulate the desire to eat. Adding foods rich in glutamate to the preparation of dishes can make them more palatable, making meals more enjoyable,” says Marilia Zagato, nutritionist for the Umami Committee.

In addition, the specialist points out that the fifth taste can contribute essential nutrients and help reduce nausea symptoms. “Many times, umami-rich foods are sources of proteins, vitamins, minerals, and antioxidants, which are essential for overall health and recovery during treatment. In some cases, foods that contain the fifth taste can help reduce symptoms of nausea and vomiting associated with cancer treatments,” Marilia concludes.

During the month of October, it is important to highlight the importance of nutrition for health and well-being in prevention and in supporting medical treatments, especially against cancer. The inclusion of umami foods can be an effective strategy to improve patients’ quality of life, helping them maintain a healthy and balanced diet.

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. The two main characteristics of umami are the increase in salivation and the persistence of the taste for a few minutes after eating the food. To learn more, visit www.portalumami.com.br.