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
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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