Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
Elderly people may benefit from sensory stimulation to increase food intake since anorexia of ageing is prevalent among them. An optimal MSG concentration may increase the palatability of foods but this depends on the food and chemosensory status of the taster. Currently, the results on taste enhancing to increase intake are inconsistent.
To find an optimal preferred MSG concentration in mashed potatoes, spinach and ground beef and to determine whether this concentration increases consumption of these foods among institutionalized elderly people.
Single blind within subject cross-over study performed at the laboratory and in the residents’ own apartments.
33 elderly and 29 young people in the sensory study and 53 elderly people in the intake study.
Pleasantness of the foods was rated of the foods each with 0, 0.5, 0.8, 1.3 and 2.0 g of MSG/100g. Intake was measured by weighing back leftovers of 2 meals with MSG (0.5% in mashed potatoes, 2% in spinach and ground meat) and without MSG.
0.5% MSG (p<0.05) was preferred in mashed potatoes but no optimal preferred concentration was found for spinach and ground beef, possibly because of their complex taste. Intake was not different between the foods with and without MSG or the total meal (all p>0.68).
MSG (0.5% and 2%) does not guarantee a higher intake among elderly. The chemosensory heterogeneity of the elderly population requires more individual flavor enhancement to improve the dietary intake and sensory experience.
- Stevens JC, Cruz LA, Hoffman JM, Patterson MQ (1995) Taste sensitivity and aging, high incidence of decline revealed by repeated threshold measures. Chemical Senses, 20(4), 451–459. CrossRef
- Ship JA, Weiffenbach JM (1993) Age, gender, medical treatment, and medication effects on smell identification. Journal of Gerontology, 48(1), M26–M32.
- Schiffman SS (1993) Perception of taste and smell in elderly persons. Critical Reviews in Food Science and Nutrition, 33(1), 17–26. CrossRef
- Stevens JC, Bartoshuk LM, Cain WS (1984) Chemical senses and aging: taste versus smell. Chemical Senses, 9(2), 167–179. CrossRef
- Rolls BJ (1993) Appetite, hunger, and satiety in the elderly. Critical Reviews in Food Science and Nutrition, 33(1), 39–44. CrossRef
- Rolls BJ (1999) Do chemosensory changes influence food intake in the elderly? Physiology and Behavior, 66(2), 193–197. CrossRef
- Schiffman SS, Warwick ZS (1988) Flavor enhancement of foods for the elderly can reverse anorexia. Neurobiology of Aging, 9(2), 24–26. CrossRef
- Schiffman SS, Warwick ZS (1993) Effect of flavor enhancement of foods for the elderly on nutritional status: Food intake, biochemical indices, and anthropometric measures. Physiology and Behavior, 53(2), 395–402. CrossRef
- Schiffman SS, Sattely-Miller EA, Zimmerman IA, Graham BG, Erickson RP (1994) Taste perception of monosodium glutamate in foods in young and elderly subjects. Physiology and Behavior, 56(2), 265–275. CrossRef
- Schiffman SS (1998a) Sensory enhancement of foods for the elderly with monosodium glutamate and flavors. Food Reviews International, 14, 321–333. CrossRef
- Prescott J, Young A (2002) Does information about MSG (monosodium glutamate) content influence consumer ratings of soups with and without added MSG? Appetite, 39(1), 25–33. CrossRef
- Murphy C (1987) Flavor preference for monosodium glutamate and casein hydrolysate in young and elderly persons. Umami: A basic taste, pp139–151. Marcel Dekker, New York, USA.
- Bellisle F, Monneuse MO, Chabert M, Larue-Achagiotis C, Lanteaume MT, Louis-Sylvestre J (1991) Monosodium glutamate as a palatability enhancer in the European diet. Physiology and Behavior, 49(5), 869–873. CrossRef
- Bellisle F, Dalix AM, Chapppuis AS, Rossi F, Fiquet P, Gaudin V, Assoun M, Slama G (1996) Monosodium glutamate affects mealtime food selection in diabetic patients. Appetite, 26(3), 267–275 CrossRef
- Bellisle F, Tournier A, Louis-Sylvestre J (1989) Monosodium glutamate and the acquisition of food preferences in a European context. Food Quality and Preference, 1(3), 103–108. CrossRef
- Yamaguchi S, Takahashi C (1984) Hedonic functions of monosodium glutamate and four basic taste substances used at various concentration levels in single and complex systems. Agricultural and Biological Chemistry, 48(4), 1077–1081
- Schiffman SS, Miletic IDJ (1999a) Effect of taste and smell on secretion rate of salivary IgA in elderly and young persons. Journal of Nutrition Health and Aging, 3(3), 158–164.
- Roininen K, Lähteenmäki L, Tuorila H (1996) Effect of umami taste on pleasantness of low-salt soups during repeated testing. Physiology and Behavior, 60(3), 953–958.
- Henderson HHF, Toors H, Ebbelink-Bosch IJ, Rijks SE (1999) Het nieuwe kookboek. Kosmos Uitgevers BV, Utrecht, Nederland.
- Schiffman SS, Graham BG, Suggs MS, et al. (1998b) Effect of psychotropic drugs on taste responses in young and elderly persons. Ann N Y Acad Sci, 855, 732–7. CrossRef
- Schiffman SS, Zervakis J, Suggs MS, et al. (1999b) Effect of medications on taste: example of amitriptyline HCL. Physiology and Behavior, 66, 183–91. CrossRef
- Berkhout AM, Cools HJ, Mulder JD (1989) Measurement or estimation of body length in older nursing home patients. Tijdschrift voor Gerontologie en Geriatrie, 20(5), 211–214.
- Nevo (1997) Stichting Nederlands voedingsstoffenbestand. Dutch Nutrient Database 1997, The Hague, The Netherlands: Voorlichtingsbureau voor de voeding.
- Guigoz Y, Vellas B, Garry PJ (1996) Assessing the nutritional status of the elderly: the Mini Nutritional Assessment as part of the geriatric evaluation. Nutrition Review, 54(1 Pt 2), S59–65.
- Thomas-Danguin T, Rouby C, Sicard G, Vigouroux M, Farget V, Johanson A, Bengtzon A, Hall G, Ormel W, De Graaf C, Rousseau F, Dumont JP (2003) Development of the ETOC: a European test of olfactory capabilities. Rhinology, 41(3), 142–151.
- Mojet J, Christ-Hazelhof E, Heidema J (2005) Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities. Food Quality and Preference, 16(5), 413–423. CrossRef
- Prescott J (2004) Effects of added glutamate on liking for novel food flavors. Appetite, 42(2), 143–150. CrossRef
- Rogers PJ, Blundell JE (1990) Umami and appetite: effects of monosodium glutamate on hunger and food intake in human subjects. Physiology and Behavior, 48(6), 801–804. CrossRef
- Mojet J, Heidema J, Christ-Hazelhof E (2003) Taste perception with age: generic or specific losses in supra-threshold intensities of five taste qualities? Chemical Senses, 28(5), 397–413. CrossRef
- De Graaf C, Polet P, van Staveren WA (1994) Sensory perception and pleasantness of food flavors in elderly subjects. Journal of Gerontology Series A: American Biological Science and Medical Science, 49(3), 93–99.
- De Graaf C, van Staveren W, Burema J (1996) Psychophysical and psychohedonic functions of four common food flavors in elderly subjects. Chemical Senses, 21(3), 293–302. CrossRef
- Griep MI, Mets TF, Massart DL (2000) Effects of flavor amplification of Quorn and yoghurt on food preference and consumption in relation to age, BMI and odour perception. British Journal of Nutrition, 83(2), 105–113.
- De Jong N, De Graaf C, Van Staveren WA (1996) Effect of sucrose in breakfast items on pleasantness and food intake in the elderly. Physiology and Behavior, 60(6), 1453–1462. CrossRef
- Kozlowska K, Jeruszka M, Matuszewska I, Roszkowski W, Barylko-Pikielna N, Brzozowska A (2003) Hedonic tests in different locations as predictors of apple juice consumption at home in elderly and young subjects. Food Quality and Preference, 14(8), 653–661. CrossRef
- Murphy C, Withee J (1986) Age-related differences in the pleasantness of chemosensory stimuli. Psychology of Aging, 1(4), 312–318. CrossRef
- Zallen EM, Hooks LB, O’Brien K (1990) Salt taste preferences and perceptions of elderly and young adults. Journal of the American Dietetic Association, 90(7), 947–950.
- Koskinen S, Kalviainen N, Tuorila H (2003b) Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly. Appetite, 41(1), 87–96. CrossRef
- Koskinen S, Tuorila H (2005) Performance on an odor detection and identification test as a predictor of ortho- and retronasal odor intensity ratings in the young and elderly. Food Quality and Preference, 16(5), 383–392. CrossRef
- Kremer S, Bult JHF, Mojet J, Kroeze J (2007) Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink. Appetite, 48(1), 96–103. CrossRef
- Forde CG, Delahunty CM (2004) Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers. Food Quality and Preference, 15(2), 715–727. CrossRef
- Kapur KK, Soman SD (1964). Masticatory performance and efficiency in dental wearers. The Journal of Prosthetic Dentistry, 14, 687–694. CrossRef
- Griep MI, Mets TF, Vogelaere P, Collys K, Laska M, Massart DL (1997) Odor perception in relation to age, general health, nutritional status, and dental status. Archives of Gerontology and Geriatrics, 25(3), 263–275. CrossRef
- Wayler, A.H., Perlmuter, L.C, Cardello, A.V., Jones, J.A, Chauncey, H.H. (1990). Effects of age and removable artificial dentition on taste. Special Care in Dentistry, 10(4), 107–113. CrossRef
- Mathey MAM, Siebelink E, De Graaf C, van Staveren WA (2001) Flavor enhancement of food improves dietary intake and nutritional status of elderly nursing home residents. The Journals of Gerontology: Series A, Biological sciences and Medical sciences 2001, 56(4), M200–M205.
- Griep MI, Mets TF, Massart DL (1997) Different effects of flavour amplification of nutrient dense foods on preference and consumption in young and elderly subjects. Food Quality and Preference 8(2), 151–156. CrossRef
- Essed NH, van Staveren WA, Kok FJ, De Graaf C (2007) No effect of 16 weeks flavor enhancement on dietary intake and nutritional status of nursing home elderly. Appetite, 48(1), 29–36. CrossRef
- Koskinen S, Kalviainen N, Tuorila H (2003a) Perception of chemosensory stimuli and related responses to flavored yogurts in the young and elderly. Food Quality and Preference, 14(8), 623–635. CrossRef
- Gilbert AN, Wysocki CJ (1987) National Geographic smell survey: The results. National Geographic, 172, 514–525.
- Rouby, Note1. Catherine Rouby, Neurosciences et Systemes Sensoriels, Universite Claude Bernard Lyon 1, France. E-mail: firstname.lastname@example.org
- Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people
JNHA - The Journal of Nutrition, Health and Aging
Volume 13, Issue 9 , pp 769-775
- Cover Date
- Print ISSN
- Online ISSN
- Additional Links
- mono sodium glutamate
- optimal preferred concentration
- Industry Sectors
- Author Affiliations
- 1. Division of Human Nutrition, Wageningen University, Wageningen, the Netherlands
- 2. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV, Wageningen, the Netherlands