Crowe-White Kristi M, Baumler Megan, Gradwell Erica, Juturu Vijaya, White Dana Angelo, Handu Deepa
Department of Human Nutrition, The University of Alabama, Tuscaloosa, Alabama.
Department of Nutrition and Dietetics, St. Catherine University, St. Paul, Minnesota.
J Acad Nutr Diet. 2023 Nov;123(11):1606-1620.e8. doi: 10.1016/j.jand.2022.08.002. Epub 2022 Aug 5.
Sodium chloride intake far exceeds the guidelines from health and regulatory agencies. Acknowledging the positive relationship between sodium intake and blood pressure, interest in substances that assist in sodium reduction, while contributing a savory taste such as umami, are highly investigated.
The objective of this scoping review was to identify and characterize studies investigating umami tastants on sodium reduction in food, with the goal of informing future research.
A literature search was conducted in Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, EBSCO PsycInfo, PROSPERO, National Institutes of Health RePORTER, ClinicalTrials.gov, and the World Health Organization International Clinical Trials Registry Platform and completed in March 2022 to identify peer-reviewed publications among adults (18 years and older) with interventions focusing on umami tastants to reduce sodium content.
The literature search identified 52 studies, among which monosodium glutamate was the most studied umami tastant or food. Furthermore, most of the research on umami was represented through cross-sectional sensory studies to determine acceptability of foods with part of the original sodium chloride replaced with umami tastants. Only 1 study investigated the use of an umami tastant on overall daily sodium intake.
To assist individuals in adhering to sodium reduction intake goals set forth by regulatory agencies and their guiding policies, these findings indicated that additional research on umami tastants, including systematic reviews and prospective trials, is warranted. In these prospective studies, both intermediate outcomes (ie, dietary pattern changes, daily dietary intake of sodium, and blood pressure) and hard outcomes (ie, incidence of hypertension or stroke, as well as cardiovascular composite outcomes) should be considered.
氯化钠摄入量远远超过了健康和监管机构的指导方针。鉴于钠摄入量与血压之间存在正相关关系，人们对有助于减少钠摄入同时又能提供鲜味等美味口感的物质进行了大量研究。
本范围综述的目的是识别和描述研究鲜味剂对食物中钠减少作用的研究，为未来的研究提供参考。
于2022年3月在Ovid MEDLINE、Ovid Embase、Ovid Cochrane系统评价数据库、EBSCO PsycInfo、PROSPERO、美国国立卫生研究院报告者、ClinicalTrials.gov和世界卫生组织国际临床试验注册平台进行了文献检索，以识别针对成年人（18岁及以上）的同行评审出版物，这些干预措施侧重于使用鲜味剂来降低钠含量。
文献检索共识别出52项研究，其中谷氨酸钠是研究最多的鲜味剂或食物。此外，大多数关于鲜味的研究是通过横断面感官研究来确定用鲜味剂替代部分原始氯化钠的食物的可接受性。只有1项研究调查了鲜味剂对每日总钠摄入量的影响。
为帮助个人遵守监管机构制定的钠减少摄入目标及其指导政策，这些研究结果表明有必要对鲜味剂进行更多研究，包括系统评价和前瞻性试验。在这些前瞻性研究中，应同时考虑中间结局（即饮食模式变化、每日钠摄入量和血压）和硬性结局（即高血压或中风的发病率以及心血管综合结局）。
