Umami and salt reduction

Ando, Katsuyuki

doi:10.1038/s41440-020-0414-4

Cited by 6 publications

(2 citation statements)

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“…Figure 2 shows that the free L-glutamate intake was statistically significantly lower in the Low free L-Gl group than in the Normal free L-Gl group. Free L-glutamate is an umami compound that can enhance the taste and flavor of low-sodium foods ( 15 ), making them more palatable without the need to add more sauces or salt. In Asian food culture, there are several seasonings rich in umami, such as fermented fish sauce, oyster sauce, and soy sauce, which are also high in sodium content.…”

Section: Discussionmentioning

confidence: 99%

“…Free L-glutamate has flavor-enhancing properties by which, it enhances the perception of continuity of flavor when it is added to food ( 12 ). The free L-glutamate is present in high concentration in foods such as cheese, mushrooms, tomatoes ( 13 ), and fermented seasonings ( 14 ), and it has been reported that umami seasoning improves the taste of sodium-reduced foods ( 15 – 17 ). A physiological study to explain this mechanism was conducted by Onuma et al It measured brain activities using functional near-infrared spectroscopy (fNIRS) and showed that the added umami seasoning in sodium chloride solution enhanced the hemodynamic response in temporal brain regions but did not alter the responses of the parotid salivary glands.…”

Section: Introductionmentioning

confidence: 99%

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Dietary free L-glutamate contributes to maintaining a low sodium intake among Vietnamese

Hien,

Tuyen,

Wakita

et al. 2024

Front. Nutr.

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BackgroundThe World Health Organization (WHO) and the Food and Agriculture Organization (FAO) recommend the consumption of less than 2,000 mg of sodium/day to reduce blood pressure and the risk of conditions such as cardiovascular disease and coronary heart disease. The sodium intake among Vietnamese was reported to be 7,200 mg/d or more. Free L-glutamate enhances flavor when it is added to food and improves the taste of sodium-reduced foods.ObjectiveThis study aims to investigate whether the intake of free L-glutamate-rich seasonings contributes to maintaining a low sodium intake in a cross-over study.MethodsFrom a total of 145 subjects, 42 participants were screened for participation in the cross-over design study. Subjects were randomly allocated to the Low free L-glutamate group (Low free L-Gl) and the Normal free L-glutamate group (Normal free L-Gl). Both received a direct educational guideline to reduce sodium intake. The Low free L-Gl group started with a restriction in the variety of free L-glutamate-rich seasonings, and the Normal free L-Gl group had no restriction in the variety of seasonings. Blood pressure was measured at week 0 (baseline), week 2, week 4, and week 6, while body weight, height, urine sodium and potassium excretion, chromogranin-A (CgA pmol/mg protein) from saliva, and free L-glutamate from food were measured at week 0, week 3, and week 6.ResultsIn Low free L-Gl, the amount of free L-glutamate in food decreased significantly from baseline to week 6 (p < 0.00), while it did not change in the Normal free L-Gl (p > 0.05). However, the reduction of sodium excretion at week 6 was 22% in Low free L-Gl (5,875 mg/d vs. 4,603 mg/d, p < 0.01) and 46% in Normal free L-Gl (6,107 mg/d vs. 3,277 mg/d, p < 0.00), both lower than the baseline. CgA (pmol/mg protein) did not show any difference between the two groups.ConclusionThe group with Normal free L-Gl intake showed a 46% reduction in sodium excretion by week 6 compared to the baseline. This suggests that the consumption of L-glutamate-rich seasonings when complemented with direct educational guidelines, can contribute to maintaining a low sodium intake.

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Section: Discussionmentioning

confidence: 99%