PS-P14-1: EFFECT OF MONOSODIUM GLUTAMATE ON DIETARY SALT REDUCTION IN FEMALE STUDENTS FROM EAST AND SOUTHEAST ASIA: AN INTERNATIONAL COMPARISON

Abstract

Objective: High sodium intake is a leading dietary risk factor for mortality, especially in China, Japan, and Thailand. Salt reduction is imperative in East and Southeast Asia. The use of umami (glutamate) can effectively decrease salt intake while maintaining food palatability. However, it is unclear whether different eating habits and lifestyles among various nationalities influence the effect of glutamate. This study compared the effects of monosodium glutamate (MSG) on the saltiness and palatability of low-salt solutions among students from East and Southeast Asia. Design and method: A total of 77 female students, stratified into four groups by nationality (from Japan [N = 28], China [N = 17], South Korea [N = 15], and Southeast Asia [Vietnam, Malaysia, and Thailand, N = 17]), tasted 0.3, 0.6, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. Saltiness and palatability were assessed using a visual analog scale. Then, the participants were asked for their height (cm), weight (kg), length of stay in Japan (for international students only), and degree of sodium intake. We analyzed the within-group and intergroup differences in ratings of saltiness and palatability. Results: Among the 77 participants (mean age of 21.6 years), only the 0.3% NaCl solution with MSG showed significantly higher saltiness and palatability ratings than those without MSG. The 0.6%, and 0.9% NaCl solutions with MSG showed significantly higher palatability ratings than solutions without MSG. The 0.6% NaCl solution with MSG had the highest palatability rating of the six solutions. The saltiness ratings for each NaCl solution with or without MSG differed significantly by their nationality (p < 0.05), except for the 0.9% NaCl solution without MSG. The saltiness rating was lowest in the Southeast Asian group. Participants in the Japan, China, and Southeast Asia groups rated the palatability of 0.3% NaCl solution as significantly higher with MSG than without MSG (all p < 0.05). In this regard, a higher but non-significant trend was noted in the South Korean group (p = 0.074). There was no intergroup difference in palatability in the six solutions (p > 0.05). Conclusions: Adding an appropriate amount of umami ingredients improved the palatability of low-salt solutions, regardless of the difference in salty taste rating by their nationality. It was clarified that the utilization of umami is effective for salt reduction in East and Southeast Asia, where excessive salt intake is a major issue.