Umami flavour as a means of regulating food intake and improving nutrition and health

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Umami flavour as a means of regulating food intake and improving nutrition and health. / Mouritsen, Ole G.

In: Nutrition and Health, Vol. 21, No. 1, 2012, p. 56-75.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Mouritsen, OG 2012, 'Umami flavour as a means of regulating food intake and improving nutrition and health', Nutrition and Health, vol. 21, no. 1, pp. 56-75. https://doi.org/10.1177/0260106012445537

APA

Mouritsen, O. G. (2012). Umami flavour as a means of regulating food intake and improving nutrition and health. Nutrition and Health, 21(1), 56-75. https://doi.org/10.1177/0260106012445537

Vancouver

Mouritsen OG. Umami flavour as a means of regulating food intake and improving nutrition and health. Nutrition and Health. 2012;21(1):56-75. https://doi.org/10.1177/0260106012445537

Author

Mouritsen, Ole G. / Umami flavour as a means of regulating food intake and improving nutrition and health. In: Nutrition and Health. 2012 ; Vol. 21, No. 1. pp. 56-75.

Bibtex

@article{0b046230fc3c415685d2aa7758ccbb2f,
title = "Umami flavour as a means of regulating food intake and improving nutrition and health",
abstract = "Diet and lifestyle have an impact on the burden of ill health and non-communicable ailments such as cardiovascular disease (including hypertension), obesity, diabetes, cancer and certain mental illnesses. The consequences of malnutrition and critical unbalances in the diet with regard to sugar, salt and fat are becoming increasingly manifest in the Western world and are also gradually influencing the general health condition for populations in developing countries. In this topical mini-review I highlight the lack of deliciousness and umami (savoury) flavour in prepared meals as a possible reason for poor nutritional management and excess intake of salt, fat and sugar. I argue that a better informed use of the current scientific understanding of umami and its dependence of the synergetic relationship between monosodium glutamate and certain 5′-ribonucleotides and their action on the umami taste receptors will not only provide better-tasting and more flavoursome meals but may also help to regulate food intake, in relation to both overeating and nutritional management of elderly and sick individuals.",
keywords = "5′-ribonucleotides, fat, flavour, food additive, glutamate, MSG, palatability, salt, sugar, synergy, taste receptor, umami",
author = "Mouritsen, {Ole G.}",
year = "2012",
doi = "10.1177/0260106012445537",
language = "English",
volume = "21",
pages = "56--75",
journal = "Nutrition and Health",
issn = "0260-1060",
publisher = "A B Academic Publishers",
number = "1",

}

RIS

TY - JOUR

T1 - Umami flavour as a means of regulating food intake and improving nutrition and health

AU - Mouritsen, Ole G.

PY - 2012

Y1 - 2012

N2 - Diet and lifestyle have an impact on the burden of ill health and non-communicable ailments such as cardiovascular disease (including hypertension), obesity, diabetes, cancer and certain mental illnesses. The consequences of malnutrition and critical unbalances in the diet with regard to sugar, salt and fat are becoming increasingly manifest in the Western world and are also gradually influencing the general health condition for populations in developing countries. In this topical mini-review I highlight the lack of deliciousness and umami (savoury) flavour in prepared meals as a possible reason for poor nutritional management and excess intake of salt, fat and sugar. I argue that a better informed use of the current scientific understanding of umami and its dependence of the synergetic relationship between monosodium glutamate and certain 5′-ribonucleotides and their action on the umami taste receptors will not only provide better-tasting and more flavoursome meals but may also help to regulate food intake, in relation to both overeating and nutritional management of elderly and sick individuals.

AB - Diet and lifestyle have an impact on the burden of ill health and non-communicable ailments such as cardiovascular disease (including hypertension), obesity, diabetes, cancer and certain mental illnesses. The consequences of malnutrition and critical unbalances in the diet with regard to sugar, salt and fat are becoming increasingly manifest in the Western world and are also gradually influencing the general health condition for populations in developing countries. In this topical mini-review I highlight the lack of deliciousness and umami (savoury) flavour in prepared meals as a possible reason for poor nutritional management and excess intake of salt, fat and sugar. I argue that a better informed use of the current scientific understanding of umami and its dependence of the synergetic relationship between monosodium glutamate and certain 5′-ribonucleotides and their action on the umami taste receptors will not only provide better-tasting and more flavoursome meals but may also help to regulate food intake, in relation to both overeating and nutritional management of elderly and sick individuals.

KW - 5′-ribonucleotides

KW - fat

KW - flavour

KW - food additive

KW - glutamate

KW - MSG

KW - palatability

KW - salt

KW - sugar

KW - synergy

KW - taste receptor

KW - umami

U2 - 10.1177/0260106012445537

DO - 10.1177/0260106012445537

M3 - Journal article

C2 - 22544776

AN - SCOPUS:84864519000

VL - 21

SP - 56

EP - 75

JO - Nutrition and Health

JF - Nutrition and Health

SN - 0260-1060

IS - 1

ER -

ID: 230975193