Take care of your diet by including foods rich in umami

Credits: Pexels

On World Food Day, a nutritionist from the Umami Committee gives tips on foods that contribute to health

São Paulo, October 2022 – In more than 150 countries, World Food Day is celebrated on October 16th, aiming to raise awareness about issues related to nutrition and food.

The date was created in 1981 and, this year, the theme is the challenge of reducing inequalities, including food and nutritional security in the world. Marilia Zagato, a nutritionist from the Umami Committee, explains that foods rich in umami can help take care of the body’s health.

“Most people are looking to take care of their diet by trying to make substitutions that are not necessarily healthy or even rigid dietary restrictions, while the consumption of umami foods, which are present in our daily lives, can help those who want to eat in a balanced way,” says Marilia.

Our palate recognizes umami when we consume foods containing the amino acid glutamate, and its ingestion offers several health benefits. But how can umami help with healthy eating?

“One of the main characteristics of the umami taste is increased salivation, so it can normally be consumed by everyone. Upon contact with food, saliva dissolves and spreads elements that give it flavor,” emphasizes Marilia. She also points out that this increased salivation provided by umami foods improves chewing and swallowing.

The best umami food options for those who want to consume and benefit from it are seafood (fish, shrimp, seaweed), mushrooms (dried shiitake and shimeji), legumes and vegetables (tomato, corn, potato, peas, spinach, broccoli), eggs, meats (pork, beef, and chicken), green tea, fermented foods, and dairy products (Parmesan cheese and miso).

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found the existence of specific receptors for this taste in 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 increased salivation and the persistence of the taste for a few minutes after ingesting the food. To learn more, visit hmg-new.portalumami.com.br/wp/.