No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss.
Mono-sodium glutamate (MSG) and/or flavors may improve palatability and intake in elderly people. Whether this improvement is related to a decline in chemosensory sensitivity is unclear. We examined the effect of flavor-enhanced tomato soup (1,200 mg/l MSG (0.12% MSG) + 3 g/l celery powder) versus non-enhanced soup on intake and liking in 120 older adults (72+/-6 years). Olfactory and gustatory performance was measured. For the whole group, no difference in intake (198 g vs. 203 g) (P =0.97), liking (6.6 vs. 6.7) (P =0.99) and strength (7.2 vs. 7.2) (P =0.76) between the soups was found. Intake (P =0.52), liking (P =0.90) and strength (P =1.00) between the soups were not different within the low olfactory/low gustatory group. Intake and liking of the flavor-enhanced soup was not increased within elderly with low chemosensory sensitivity. Enhancing flavors to increase intake and liking may not be a uniform approach due to the heterogeneity in chemosensory losses among elderly people.
Essed
Natasja H
NH
Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands. Natasja.essed@wur.nl
Kleikers
Suzanne
S
van Staveren
Wija A
WA
Kok
Frans J
FJ
de Graaf
Cees
C
D000368:Aged; D000369:Aged, 80 and over; D001066:Appetite; D003296:Cooking / Q000379:methods; D018592:Cross-Over Studies; D004032:Diet; D005260:Female; D005504:Food Analysis; D005518:Food Preferences; D006801:Humans; D057187:Independent Living / Q000706:statistics & numerical data; D008297:Male; D008875:Middle Aged; D009426:Netherlands; D000857:Olfaction Disorders; D012677:Sensation; D012720:Severity of Illness Index; D016037:Single-Blind Method; D012970:Sodium Glutamate / Q000008:administration & dosage*; D017365:Spices; D013651:Taste Disorders
D012970:Sodium Glutamate