Trial reportHypertension research : official journal of the Japanese Society of Hypertension2020
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.
Trial report in Hypertension research : official journal of the Japanese Society of Hypertension, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 49 citations in OpenAlex.
- Functional improvements in β-conglycinin by conjugation with pectin by the Maillard reaction.Cytotechnology · 2025Article
- Functional changes in β-lactoglobulin by conjugation with carboxymethyl cellulose.Cytotechnology · 2025Article
- The Role of L-Glutamate as an Umami Substance for the Reduction of Salt Consumption: Lessons from Clinical Trials.Nutrients · 2025Review
- Functional improvements in β-conglycinin by preparing bioconjugates with carboxymethyl cellulose.Cytotechnology · 2025Article
- Functional improvements in β-lactoglobulin by conjugation with high methoxy pectin by the Maillard reaction.Cytotechnology · 2025Article
- Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions.Current research in food science · 2025Article
- A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria.Foods (Basel, Switzerland) · 2024Article
- Dietary free L-glutamate contributes to maintaining a low sodium intake among Vietnamese.Frontiers in nutrition · 2024Article
- Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids.Frontiers in nutrition · 2024Article
- Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Foods (Basel, Switzerland) · 2023Article
- Article
- Salt intake reduction using umami substance-incorporated food: a secondary analysis of NHANES 2017-2018 data.Public health nutrition · 2023Article
- Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey.Food science & nutrition · 2023Article
- Yellow Pea Pasta Enhances the Saltiness and Suppression of Postprandial Blood Glucose Elevation.Nutrients · 2023Article
- Article
- Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.Foods (Basel, Switzerland) · 2022Article
- Umami detection threshold among children of different ethnicities and its correlation with various indices of obesity and blood pressure.Current research in food science · 2022Article
- Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey.Frontiers in nutrition · 2022Article
- Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa.Frontiers in nutrition · 2022Review
- Tolerable amounts of amino acids for human supplementation: summary and lessons from published peer-reviewed studies.Amino acids · 2021Review
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Authors and funding
12 authors at 7 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sodium reduction is an important public health goal. Individual and population approaches are necessary for reducing the sodium content of processed foods and meals. The aim of the present study is to affirm the effect of monosodium L-glutamate (MSG), an umami substance, on the saltiness or palatability of low-salt solutions and to explore the preferred salt concentration in soup. Five hundred and eighty-four healthy participants from nineteen regions in Japan tasted 0.3, 0.6, and 0.9% NaCl solutions with or without 0.3% MSG. Evaluations of saltiness and palatability for each solution were conducted using a visual analog scale in a double-blinded randomized manner. Saltiness gradually increased depending on the concentration of NaCl. The saltiness of the 0.3% NaCl solution with MSG was rated significantly higher than that without MSG. The palatability ratings were higher for the solutions with MSG than for those without MSG for all NaCl concentrations. In particular, the palatability rating of the 0.3% NaCl solution with MSG was twice as high as that without MSG and was significantly higher than that of the other five test solutions. Furthermore, these results were observed to be approximately the same, irrespective of sex, age, region, etc. Salt reduction is believed to result in a loss of palatability. However, our results suggest that umami can compensate for the loss of palatability caused by salt reduction and that the addition of an appropriate amount of an umami substance can facilitate salt reduction from 0.9 to 0.3% without sacrificing palatability.
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