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 n...

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Published inInternational journal of food sciences and nutrition Vol. 60; no. s5; pp. 143 - 154
Main Authors Essed, Natasja H., Kleikers, Suzanne, van Staveren, Wija A., Kok, Frans J., de Graaf, Cees
Format Journal Article
LanguageEnglish
Published England Informa UK Ltd 01.01.2009
Taylor & Francis
Taylor & Francis Ltd
Subjects
Aged
Aged, 80 and over
Appetite
celery
Cooking - methods
Cross-Over Studies
Diet
dietary-intake
Effects
elderly
Female
flavor enhancement
Flavors
Food Analysis
Food Preferences
Food science
food-intake
glutamic acid
Humans
Independent Living - statistics & numerical data
intake
Male
Middle Aged
mono-sodium glutamate
monosodium glutamate
Netherlands
nursing-home residents
nutrition
nutritional-status
odor perception
Older people
Olfaction Disorders
Olfactory and gustatory loss
palatability
people
Sensation
Severity of Illness Index
Single-Blind Method
Smell
Sodium Glutamate - administration & dosage
Soups
Spices
Taste
Taste Disorders
taste perception
threshold-sensitivity
tomatoes
young subjects
Netherlands
Online AccessGet full text
ISSN0963-7486
1465-3478
1465-3478
DOI10.1080/09637480802710216

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Abstract 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.
AbstractList 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. [PUBLICATION ABSTRACT]
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.
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.
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.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.
Author Kok, Frans J.
van Staveren, Wija A.
Essed, Natasja H.
de Graaf, Cees
Kleikers, Suzanne
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Snippet Mono-sodium glutamate (MSG) and/or flavors may improve palatability and intake in elderly people. Whether this improvement is related to a decline in...
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StartPage 143
SubjectTerms Aged
Aged, 80 and over
Appetite
celery
Cooking - methods
Cross-Over Studies
Diet
dietary-intake
Effects
elderly
Female
flavor enhancement
Flavors
Food Analysis
Food Preferences
Food science
food-intake
glutamic acid
Humans
Independent Living - statistics & numerical data
intake
Male
Middle Aged
mono-sodium glutamate
monosodium glutamate
Netherlands
nursing-home residents
nutrition
nutritional-status
odor perception
Older people
Olfaction Disorders
Olfactory and gustatory loss
palatability
people
Sensation
Severity of Illness Index
Single-Blind Method
Smell
Sodium Glutamate - administration & dosage
Soups
Spices
Taste
Taste Disorders
taste perception
threshold-sensitivity
tomatoes
young subjects
Title 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
URI https://www.tandfonline.com/doi/abs/10.1080/09637480802710216
https://www.ncbi.nlm.nih.gov/pubmed/19462326
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https://www.proquest.com/docview/2551962254
https://www.proquest.com/docview/733564399
http://www.narcis.nl/publication/RecordID/oai:library.wur.nl:wurpubs%2F396118
Volume 60
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