title: Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people.
abstract: BACKGROUND
  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.
  
  
  OBJECTIVE
  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.
  
  
  METHODS
  Single blind within subject cross-over study performed at the laboratory and in the residents' own apartments.
  
  
  METHODS
  33 elderly and 29 young people in the sensory study and 53 elderly people in the intake study.
  
  
  METHODS
  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.
  
  
  RESULTS
  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).
  
  
  CONCLUSIONS
  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.
authors.affiliation: Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, the Netherlands. Natasja.essed@wur.nl
authors.forename: N H
authors.initials: NH
authors.lastname: Essed
authors.forename: P
authors.initials: P
authors.lastname: Oerlemans
authors.forename: M
authors.initials: M
authors.lastname: Hoek
authors.forename: W A
authors.initials: WA
authors.lastname: Van Staveren
authors.forename: F J
authors.initials: FJ
authors.lastname: Kok
authors.forename: C
authors.initials: C
authors.lastname: De Graaf
mesh_terms: D000369:Aged, 80 and over; D000375:Aging; D000855:Anorexia; D018592:Cross-Over Studies; D004305:Dose-Response Relationship, Drug; D002149:Energy Intake / Q000187:drug effects*; D005260:Female; D005503:Food Additives / Q000008:administration & dosage / Q000494:pharmacology*; D006707:Homes for the Aged; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis; D009735:Nursing Homes; D016037:Single-Blind Method; D012970:Sodium Glutamate / Q000008:administration & dosage / Q000494:pharmacology*; D011198:Solanum tuberosum / Q000737:chemistry; D018724:Spinacia oleracea / Q000737:chemistry; D013649:Taste / Q000187:drug effects*; D055815:Young Adult
chemical_list: D005503:Food Additives; D012970:Sodium Glutamate