Characterization of umami taste sensitivity in children With and without cancer

Autores/as

  • Ilana Elman School of Public Health, University of São Paulo.
  • Ana Paula Gines Geraldo School of Public Health, University of São Paulo.
  • Cristiane Karcher University of São Paulo.
  • Maria Elisabeth Machado Pinto e Silva School of Public Health, University of São Paulo.

DOI:

https://doi.org/10.7322/jhgd.61277

Palabras clave:

monosodium glutamate, taste, cancer, children

Resumen

Abstract
Introduction: The umami taste comes from glutamate and 5 ribonucleotides including inosinate and guanylate, which appear naturally in many foods. It can be identified by monosodium glutamate, being considered as a subtle taste, but blending well with other tastes, expands and enhances the flavor. Objective: to identify umami taste thresholds in children with ALL or NHL and in healthy school children and to correlate taste sensitivity with nutritional status, age and gender. Methods: The threshold sensitivity test was applied to determine umami taste using 6 solutions containing increasing concentrations of deionized water and monosodium glutamate. Subjects were weighed and measured, and BMI was calculated to determine nutritional status. For statistical analyses were used version 2.6.6 of the R Statistical software and Mann-Whitney and Kruskal-Wallis tests with descriptive levels (p = 0.05). Results: The sample consisted of 102 patients and 42 school children, and that subjects were male (53.9% and 54.8%), eutrophic (63.7% and 69.0%) and aged from 6 to 9 years (58.8% and 52.4%), respectively. Most patients (92.0%) and school children (97.4%) were sensitive to umami taste and had similar umami taste threshold values. No statistically significant difference was found between umami taste thresholds of sensitive patients and school children, BMI, gender. Conclusions: Perception of umami taste was independent of gender, age, nutritional status or presence of disease.

Biografía del autor/a

  • Ilana Elman, School of Public Health, University of São Paulo.
    PhD. School of Public Health, University of São Paulo. Department of Nutrition.
  • Ana Paula Gines Geraldo, School of Public Health, University of São Paulo.
    PhD Student. School of Public Health, University of São Paulo. Department of Nutrition.
  • Cristiane Karcher, University of São Paulo.
    Bachelors in Statistics and Masters in Engineering from the University of São Paulo.
  • Maria Elisabeth Machado Pinto e Silva, School of Public Health, University of São Paulo.
    Professor, PhD, School of Public Health, University of São Paulo. Department of Nutrition.

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Publicado

2013-08-23

Número

Vol. 23 Núm. 2 (2013)

Sección

Artigos Originais

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