Umami is the topic at the 5th International Congress on Child and Adolescent Health | Press

Umami, the fifth basic taste of the human palate (alongside sweet, salty, sour, and bitter), will be the topic of lectures at the 5th International Congress on Child and Adolescent Health, which began today and will run until October 27, at the Education Professionals Training Center (Cecape), in São Caetano do Sul, São Paulo. Two of these lectures will be given by Dr. Ilana Elman, who holds a Ph.D. in Sciences from the University of São Paulo (USP).

The first takes place tomorrow (25) and is entitled “Umami, the 5th Taste.” The second, “Analysis of Umami Taste Sensitivity in Children with Cancer,” will be held on Sunday (27) and will present a study on the palatability of children undergoing cancer treatment. “The use of Umami substances, in appropriate quantities, can improve the flavor of healthy preparations and thus enhance food acceptance,” explains Ilana.

The goal is to introduce the topic to health professionals, such as doctors, nutritionists, and nurses, and to illustrate the benefits of Umami. Approximately 500 health professionals are expected to attend the event.

5th INTERNATIONAL CONGRESS ON CHILD AND ADOLESCENT HEALTH
Dates: October 24, 25, 26, 27 (Thursday, Friday, Saturday, and Sunday)
Times:
– Thursday (10/24) – 8 a.m. to 5 p.m.
– Friday (10/25) – 8 a.m. to 6:30 p.m.
– Saturday (10/26) – 8 a.m. to 6:30 p.m.
– Sunday (10/27) – 8 a.m. to 6:30 p.m.
Location: Cecape – Rua Tapajós, 300 – São Caetano do Sul – SP
Website: www.congressocdh.com.br

UMAMI TASTE
The Umami taste 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 taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main substances that confer Umami. Parmesan cheese, tomato, mushrooms, and meats in general are foods that contain these substances in large proportions and therefore have the fifth taste more prominently. The two main characteristics of Umami are increased salivation and the lingering taste for a few minutes after eating the food.