Food enhanced with different doses of Mono Sodium Glutamate (MSG)does not affect food intake in Dutch institutionalized elderly
Natasja Essed MSc, Kees de Graaf PhD.
Institution: Division of Human Nutrition, Wageningen University, The Netherlands
Natasja.Essed@wur.nl
Several studies, but not all, show that on average older people prefer higher optimal flavour concentration in certain foods compared to young adults. MSG increases the acceptance and palatability of some foods by enhancing and intensifying flavors while at the same time adding full- bodied mouth feel characteristics. However, this effect depends on a proper use of MSG such as adding an optimal dose but the dose differs per food item. A higher sensory stimulation as an approach to increase food intake could be beneficial to some elderly since anorexia of ageing is prevalent among this age group. However, the results so far on taste enhancing by adding a flavour and/or MSG to food items during a short or long term period to increase intake, are inconsistent.
Aim
Two studies were performed:
1. To determine whether daily addition of 700 mg flavor and/or 300 mg MSG to the animal protein part of the cooked meal would lead to an increase in energy intake and in body weight of institutionalized elderly.
2. A. To find an optimal preferred concentration of MSG for mashed potatoes, spinach and ground beef including young and elderly people.
B. To determine whether consumption of these food items with the optimal concentrations would increase among institutionalized elderly.
Methods
1. A single blind randomized 16 weeks parallel study was performed consisting of a control group (n=23), a MSG group (n=19), a flavor group (n=19) and a flavor plus MSG group (n=22). Intake of the cooked meal (by weighing back leftovers during 14 days) and body weight were both measured before and at the end of the intervention period.
2. A. 33 elderly and 29 young people rated pleasantness (on a 10-point scale) of mashed potatoes, spinach and ground beef samples each with 0, 0.5, 0.8, 1.3 and 2.0 g of MSG/100g.
B. Intake (by weighing back leftovers) of the optimal enhanced foods was measured among 53 institutionalized elderly. They received 2 cooked meals with MSG (0.5% MSG in mashed potatoes, 2% in spinach and ground meat) and 2 without MSG in random order (single blind, cross over design) within four weeks.
Results
1. After 16 weeks, energy intake and body weight did not increase within any of the four groups. Between the groups, no differences were found in changes in energy intake and body weight.
2. A. Only in mashed potatoes an optimal preferred concentration of 0.5 MSG (p<0.05) was found. No clear optimum was found in spinach and ground beef and pleasantness ratings increased upon higher MSG concentrations. Therefore, 2% MSG was used in these foods to measure intake.
B. No difference in intake was found (g and kJ) between the food items with and without MSG or the total meal (all p≥0.67).
Conclusion
Enhancing the taste of a cooked meal with either 0.3% MSG or an optimal concentration of 0.5% to 2% MSG does not lead to a higher energy intake and body weight among nursing home elderly. More research is needed to determine the efficacy of flavor enhancement by means of MSG on intake and nutritional status.
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