Umami: learn what it is and what its health benefits are

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Investing in an umami menu is aiming for a healthier life

São Paulo, October 2022 – It’s undeniable that, in recent years, Brazilians have become increasingly concerned about health, well-being, and quality of life. For this reason, chef and nutritionist from the Umami Committee, Lisiane Miura, explains how foods rich in umami are beneficial to the body’s health.

Vegetables (including tomato, corn, potato, and pea), mushrooms (dried shiitake and shimeji), seafood (kombu and nori seaweeds, shrimp, and tuna), eggs, meats (pork, beef, and chicken), fermented foods, and dairy products (Parmesan cheese, miso, and green tea) are some of the umami-rich foods that are good for your health.

Digestive health
Umami (in Portuguese: delicious and savory) is much more than a term — it is the fifth basic taste of the human palate, which enhances flavor in dishes and brings health benefits. For example, to alleviate intestinal discomfort, umami foods are rich in proteins and in the amino acid glutamate. According to Lisiane, this amino acid is a source of energy for intestinal cells; 95% of ingested glutamate is metabolized in the intestine, contributing to digestive health.

Reduction of sodium intake
According to the World Health Organization (WHO), the average sodium intake of Brazilians is twice the recommended amount. One solution is to replace half of the salt used in preparations with monosodium glutamate; in addition to enhancing the umami taste, it can reduce the amount of sodium consumed by up to 37%.

Taste balance
“The umami taste is responsible for greater food palatability, as it can balance the perception of the other tastes, making the final preparation more harmonious, flavorful, and stimulating salivation, which facilitates chewing and swallowing,” says the chef and nutritionist. Therefore, a menu with more umami-rich foods directly contributes to the nutrition and immunity of elderly people, who tend to experience dry mouth and difficulty with food acceptance at this stage of life.

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 from 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. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.