Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference.

Rieko Morita,Takuya Tsuchihashi,Masanori Ohta,Hitomi Hayabuchi,Yoko Umeki,Akiko Nanri

doi:10.3390/nu13020577

Rieko Morita, Takuya Tsuchihashi + Show 4 more

Open Access

https://doi.org/10.3390/nu13020577

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Abstract

Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preference, and family salty preference. Adding MSG enhanced saltiness, especially in the 0.3% NaCl solution, while the effect was attenuated in the 0.6% and 0.9% NaCl solutions. Palatability was rated higher with MSG than without MSG for each NaCl solution, with a peak value for the 0.3% NaCl solution with MSG. There was no difference in the effect of umami ingredients on palatability between the average salt intake by the regional block at birth and salty preference (all p > 0.05). Thus, adding an appropriate amount of umami ingredients can facilitate salt reduction in diet while maintaining palatability regardless of the salt-exposed environment in early childhood or salty preference.

Highlights

The importance of sodium reduction as a practical prevention measure for cardiovascular disease is widely known [1,2]
There was no difference in the effect of umami ingredients on palatability between the average salt intake by the regional block at birth and salty preference
The present study investigated the effect of monosodium L-glutamate (MSG) on low-sodium solutions, based on the variables of sex, age, levels of salt exposure environment in early childhood, and on salty taste preferences to contribute to the generalization of the effects of MSG

Summary

Introduction

The importance of sodium reduction as a practical prevention measure for cardiovascular disease is widely known [1,2]. High salt intake has been reported as a leading dietary risk factor in over 3 million deaths and 70 million disability-adjusted life years in 2017 [4]. In Japan, the National Health and Nutrition Survey in 2019 reported that the salt intake of Japanese adult men was 10.9 g/day and that of adult women was 9.3 g/day [6]. These amounts are approximately twice the amount recommended by the WHO. In their investigation of the mutual relationship among salt intake, blood pressure, and stroke mortality in 12 regions of Japan, reported that salt intake was an independent factor for stroke mortality [8]. Salt intake has been found to be higher in Tohoku than in other regions of Japan; in 1980, it accounted for the highest salt intake (15.8 g/day, Table 1)

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