Format

Send to

Choose Destination
See comment in PubMed Commons below
Physiol Behav. 1991 May;49(5):869-73.

Monosodium glutamate as a palatability enhancer in the European diet.

Author information

1
Laboratoire de Neurobiologie de la Nutrition, Universit Pierre et Marie Curie, Paris, France.

Abstract

Can monosodium glutamate (MSG) augment palatability in foods of the occidental diet? Its effects on the palatability of two experimental foods were investigated in 36 healthy young men and women. MSG improved palatability ratings, with an optimum at 0.6%. Weekly tests of free intake showed that subjects fed the experimental foods with 0.6% MSG added ate progressively more and faster, indicating increasing palatability with repeated exposure. The effects of MSG on familiar foods were investigated in a group of 65 institutionalized elderly persons. Spontaneous intake was measured at lunch time on 12 test days. Target foods (soup and vegetable) were served either without or with 0.6% MSG added. MSG facilitated intake of some but not all target foods, and was associated with positive (increased calcium and magnesium intake) or adverse (increased fat intake) nutritional effects. It is concluded that MSG can act as a palatability enhancer in the context of the French diet. It can facilitate long-term intake in both young and elderly persons but it should be utilized cautiously so as to improve nutrition.

PMID:
1886949
[Indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Elsevier Science
    Loading ...
    Support Center