ArticleFood & nutrition research2016
Reduction of sodium content in spicy soups using monosodium glutamate.
Article in Food & nutrition research, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions.Hypertension research : official journal of the Japanese Society of Hypertension · 2020Trial
- Increasing Vegetable Intake Using Monosodium Glutamate in a Randomized Controlled Trial: A Culinary Medicine Intervention.Food science & nutrition · 2025Article
- Insight into the correlation of taste substances and salty-umami taste fromFood chemistry: X · 2024Article
- A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria.Foods (Basel, Switzerland) · 2024Article
- Sodium and Human Health: What Can Be Done to Improve Sodium Balance beyond Food Processing?Nutrients · 2024Review
- Usefulness of the Reborn Soup for the Reduction of Salt Intake.Journal of nutrition and metabolism · 2024Article
- Sodium Replacement with KCl and MSG: Attitudes, Perception and Acceptance in Reduced Salt Soups.Foods (Basel, Switzerland) · 2023Article
- Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study.BMC public health · 2023Article
- Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey.Food science & nutrition · 2023Article
- The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi.NPJ science of food · 2023Review
- Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking.Journal of food science · 2023Article
- Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.Foods (Basel, Switzerland) · 2022Article
- Development of strategies to manufacture low-salt meat products - a review.Journal of animal science and technology · 2022Review
- Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa.Frontiers in nutrition · 2022Review
- Stress Condition on a Restricted Sodium Diet Using Umami Substance (L-Glutamate) in a Pilot Randomized Cross-Over Study.Foods (Basel, Switzerland) · 2021Article
- The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods.Journal of food science · 2020Article
- Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake.Hypertension research : official journal of the Japanese Society of Hypertension · 2020Article
- Current Sodium Intakes in the United States and the Modelling of Glutamate's Incorporation into Select Savory Products.Nutrients · 2019Article
- A review of the alleged health hazards of monosodium glutamate.Comprehensive reviews in food science and food safety · 2019Article
- Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundExcessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reduction was investigated. METHODS AND
resultsThe trained panellists were presented with basic spicy soups (curry chicken and chili chicken) containing different amounts of sodium chloride (NaCl) (0-1.2%) and MSG (0-1.2%). They tasted the optimum concentrations of NaCl and MSG for the two spicy soups and the overall acceptability were 0.8% and 0.7%, respectively. There was no significant effect of spiciness level on the saltiness and umami taste of both soups. The optimum levels of combined NaCl and MSG for overall acceptance in the chili and curry soups were 0.3% and 0.7%, respectively. The results showed that with the addition of MSG, it is possible to reduce sodium intake without changing the overall acceptability of the spicy soup. A 32.5% reduction in sodium level is made feasible by adding 0.7% MSG to the spicy soups.
conclusionsThis study suggests that low-sodium soups can be developed by the addition of appropriate amounts of MSG, while maintaining the acceptability of the spicy soups. It was also proven that it is feasible to reduce sodium intake by replacing NaCl with MSG.
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