Study Shows That Umami Taste Can Reduce Sodium in Meal Preparation

Researchers have identified that the fifth taste can be a tool for reducing sodium while maintaining the acceptance and flavor of foods.

August 2021 – A new study conducted by researchers from the University of São Paulo (USP), and published in the International Journal of Food Science and Technology, points out that umami taste can help reduce sodium without compromising food flavor.

During the analysis, 103 participants evaluated six samples of two different recipes – white rice and ground beef – prepared with varying sodium concentrations, one of which included monosodium glutamate (MSG), the main substance that provides umami taste. The study showed that sodium reduction in the samples prepared with salt and MSG reached at least 30% in rice and 33% in ground beef, two widely consumed dishes in Brazil, while maintaining the same acceptance level. The sensory test was carried out at the Dietetic Technique Laboratory of the School of Public Health (LTD / USP).

Nutritionist Mariana Rosa, the study’s lead author, explains that the concern with excess sodium intake is a preventive measure against cardiovascular diseases. “Data from the penultimate Household Budget Survey (IBGE, 2011) show that the Brazilian population consumes, on average, more than twice the recommended sodium intake,” she says.

The research also points out that one of the main challenges in reducing salt is food palatability. “Knowing about umami taste and how to incorporate it into meal preparation – either with foods naturally rich in glutamate such as meat, cheese, and mushrooms, or with the granulated version, produced through sugarcane fermentation here in Brazil – helps moderate salt content and, as a result, adopt a much healthier habit,” adds the specialist.

The study also mentions that, due to the social isolation period during Covid-19, home cooking increased (63.8%), but 61.2% considered maintaining healthy eating habits more challenging (Almandoz et al., 2020). For this reason, Mariana and the other authors highlight that this is a good time to test sodium reduction in meals without losing flavor.

Full study: International Journal of Food Science and Technology

Umami

Umami 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. Its two main characteristics are increased salivation and a lingering taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.