Umami Foods Help Maintain Oral Health | Press

The main benefit lies in the increase in salivation provided by the fifth taste.

São Paulo, October 2017 – There are many steps needed to keep the human body working at its best. One of the most important is maintaining oral health, since the oral cavity is the body’s main point of contact with the external environment. And there’s no better time to discuss the topic than the upcoming 25th, Brazil’s National Oral Health Day.

In addition to hygiene, eating habits are crucial for keeping oral health up to date, so the tip is to vary your menu. “With variety, the taste buds are stimulated by all the basic tastes of the human palate,” notes Mariana Rosa, nutritionist for the Umami Committee. There are no foods that must be completely eliminated from the diet, but some should be consumed in moderation. This is the case with sugar, fatty foods, and strong sauces, as they can damage tooth enamel and make cavities more likely.

Umami foods—one of the five basic tastes of the human palate—such as corn, tomato, seaweeds, fish, mushrooms, aged cheeses, among others, can help maintain oral hygiene. “One of the main characteristics of umami is increased salivation, which makes it suitable for everyone. When it comes into contact with food, saliva dissolves and spreads the elements that provide flavor,” Mariana emphasizes.

Another contribution of saliva is related to chewing. “Thanks to the lubrication promoted by umami-rich foods, chewing and swallowing improve,” the specialist concludes. In addition, salivation prevents tooth demineralization caused by chewing wear and neutralizes acids present in foods.

According to the Brazilian Dental Association, oral hygiene should be performed daily with dental floss and a toothbrush, especially after meals. It’s also important to visit the dentist regularly to ensure dental cleaning and prevent plaque or cavities.

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. Two key characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br and follow on social media at facebook.com/GostoUmami and instagram.com/ogostoumami.