Umami flavor enhances appetite but also increases satiety.
| Autor: | Masic U; From the School of Psychology, University of Sussex, Brighton, United Kingdom., Yeomans MR; From the School of Psychology, University of Sussex, Brighton, United Kingdom. |
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| Jazyk: | angličtina |
| Zdroj: | The American journal of clinical nutrition [Am J Clin Nutr] 2014 Aug; Vol. 100 (2), pp. 532-8. Date of Electronic Publication: 2014 Jun 18. |
| DOI: | 10.3945/ajcn.113.080929 |
| Abstrakt: | Background: Monosodium glutamate (MSG) has been shown to increase satiety when combined with protein. Inosine 5'-monophosphate acts synergistically with MSG when tasted, is present in high-protein sources, and may potentially further enhance satiety. Objective: We assessed effects of a combination of monosodium glutamate and inosine 5'-monophosphate (MSG/IMP) provided either alone or in a high-energy, high-carbohydrate and -protein soup on appetite during ingestion and postingestive satiety. Design: Fixed portions (450 g) of a low-energy control and high-energy, high-carbohydrate and -protein soup preload with added monosodium glutamate and inosine 5'-monophosphate (MSG/IMP+) or without added monosodium glutamate and inosine 5'-monophosphate (MSG/IMP-) were consumed on 4 nonconsecutive days, and changes in appetite during soup intake and at a subsequent ad libitum lunch were assessed in 26 low-restraint volunteers by using a within-participant design. Results: MSG/IMP+ conditions significantly reduced subsequent intake more than the MSG/IMP- condition did irrespective of energy. The high-carbohydrate and -protein condition also reduced intake independently of MSG/IMP. Energy compensation was greater in the MSG/IMP+ carbohydrate and protein conditions than MSG/IMP- condition. The addition of the MSG/IMP+ also increased the soup pleasantness and caused an immediate increase in appetite when the soup was first tasted. Conclusion: The addition of MSG/IMP to a low-energy preload had a biphasic effect on appetite by stimulating appetite during ingestion and enhancing postingestive satiety. (© 2014 American Society for Nutrition.) |
| Databáze: | MEDLINE |
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