Umami improves seniors’ diet and health, study says | Press

According to scientists, glutamate would be responsible for improving preparations and, consequently, the food acceptance of people over 65.

A study conducted by researchers at Okanoki Hospital in Japan suggests that Umami taste (one of the five basic tastes, alongside sweet, salty, sour, and bitter) can be an important ally for the health and nutrition of older adults. According to the scientists, glutamate—the main substance responsible for Umami—would improve the taste of dishes and, consequently, the food acceptance of people over 65.

The study divided participants into two groups: one with 14 people averaging 83 years of age, and another with 15 members averaging 84. The first group had 0.5% monosodium glutamate added to each meal. The second group did not have the substance added to their dishes. After three months of analysis, the group that consumed preparations with monosodium glutamate showed significant improvements in food acceptance, nutritional status, immunity, and well-being, while the control group did not share the same results.

A second study, carried out by the Psychology and Nutrition group at the Institute of Life Sciences, also in Japan, showed that another important property of Umami is the increase in salivation during meals. According to the researchers, this increase directly contributed to improved taste perception, appetite stimulation, chewing and swallowing, as well as nutrient digestion.

According to Hellen Maluly, professor of bromatology (food science) and toxicology at Faculdade Oswaldo Cruz, salivation is vital for older adults. “It helps with chewing, which can prevent decalcification of the teeth, and it also aids oral hygiene, since its composition allows the creation of an antimicrobial barrier. It can also help with food digestion, as it contains specific enzymes,” says the professor.

Other articles on the topic can be found on Portal Umami, a website that shares studies and articles about the fifth basic taste.

UMAMI TASTE

Umami is the fifth basic taste of the human palate and was discovered in 1908 by Japanese chemist Kikunae Ikeda. However, it was only recognized by the scientific community in 2000, when researchers at the University of Miami found specific receptors on the taste buds. The amino acid glutamate and the nucleotides inosinate and guanylate are the main substances that provide Umami. Parmesan cheese, tomato, mushrooms, and meats in general are foods that contain these substances in large proportion and therefore display the fifth taste more intensely. The two main characteristics of Umami are increased salivation and a lingering taste for a few minutes after eating.