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Randomized Controlled Trial
. 2009 Nov;13(9):769-75.
doi: 10.1007/s12603-009-0212-9.

Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people

N H Essed  1 , P Oerlemans, M Hoek, W A Van Staveren, F J Kok, C De Graaf
Affiliations
Randomized Controlled Trial

Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people

N H Essed et al. J Nutr Health Aging. 2009 Nov.

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.

Design: Single blind within subject cross-over study performed at the laboratory and in the residents' own apartments.

Participants: 33 elderly and 29 young people in the sensory study and 53 elderly people in the intake study.

Measurements: 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).

Conclusion: 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.

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Figures

Figure 1
Figure 1
Correct detection (♦) and identification (■) responses (both with max score of 16) of the young (n=29) and all the elderly (n=33 in sensory study; n=53 in intake study) in the European Test of Olfactory Capabilities as a function of age
Figure 2a
Figure 2a
Mean intensity ratings of mashed potatoes, spinach and minced meat as a function of MSG concentration in young (– ♦ –, n=29) and elderly (–■–, n=33, and n= 32 in spinach ratings) participants
Figure 2b
Figure 2b
Mean pleasantness ratings of mashed potatoes, spinach and minced meat as a function of MSG concentration in young (–♦–, n=29) and elderly (–■–, n=33, and n= 32 in spinach ratings) participants
See this image and copyright information in PMC

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