Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK.
TasteMatters Research & Consulting, Sydney, Australia.
Appetite. 2015 Jul;90:108-13. doi: 10.1016/j.appet.2015.03.002. Epub 2015 Mar 6.
Previous research on the repeat exposure to a novel flavour combined with monosodium glutamate (MSG) has shown an increase in liking and consumption for the particular flavour. The aim of the current work was to investigate whether this could also be observed in the case of older people, since they are most affected by undernutrition in the developed world and ways to increase consumption of food are of significant importance for this particular age group. For this study, 40 older adults (age 65-88) repeatedly consumed potato soup with two novel flavours (lemongrass and cumin) which were either with or without a high level of MSG (5% w/w). A randomized single blind within-subject design was implemented, where each participant was exposed to both soup flavours three times over 6 days, with one of the soup flavours containing MSG. After three repeat exposures, consumption increased significantly for the soups where the flavours had contained MSG during the repeated exposure (mean weight consumed increased from 123 to 164 g, p = 0.017), implying that glutamate conditioned for increased wanting and consumption, despite the fact that the liking for the soup had not increased.
先前关于将新口味与味精（MSG）重复暴露的研究表明，人们会增加对特定口味的喜爱和消费。本研究的目的是调查这种情况是否也适用于老年人，因为他们在发达国家最容易受到营养不良的影响，增加食物消费的方法对这一年龄组非常重要。在这项研究中，40 名老年人（年龄 65-88 岁）反复食用两种新口味（柠檬草和孜然）的土豆汤，其中两种口味要么含有高浓度的味精（5%w/w），要么不含有味精。采用随机单盲自身对照设计，每个参与者在 6 天内三次接触两种汤味，其中一种汤味含有味精。经过三次重复暴露，含有味精的汤的食用量显著增加（摄入的汤的重量从 123 克增加到 164 克，p=0.017），这意味着谷氨酸能够引起对食物的渴望和消费的增加，尽管人们对汤的喜爱程度没有增加。
