Date: 30 Oct 2009
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.
Ship JA, Weiffenbach JM (1993) Age, gender, medical treatment, and medication effects on smell identification. Journal of Gerontology, 48(1), M26–M32.PubMed
Stevens JC, Bartoshuk LM, Cain WS (1984) Chemical senses and aging: taste versus smell. Chemical Senses, 9(2), 167–179.CrossRef
Schiffman SS (1998a) Sensory enhancement of foods for the elderly with monosodium glutamate and flavors. Food Reviews International, 14, 321–333.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, 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.PubMed
Henderson HHF, Toors H, Ebbelink-Bosch IJ, Rijks SE (1999) Het nieuwe kookboek. Kosmos Uitgevers BV, Utrecht, Nederland.
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.PubMed
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.PubMed
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
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.
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.PubMed
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.PubMed
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
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
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
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