CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia.
Int J Environ Res Public Health. 2022 Sep 5;19(17):11101. doi: 10.3390/ijerph191711101.
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults ( = 61, mean age of 30 ± 8 years, = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% ( = 9) of the study population, and UDs made up 85.2% ( = 52). NDs were less sensitive to salt at RT (mean step difference: -1.58, = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.
鲜味非辨别者（NDs）是一群与鲜味辨别者（UDs）相比，在辨别谷氨酸单钠（MSG）和氯化钠（NaCl）方面能力较弱的人群。目前，尚无研究调查鲜味和咸味感知关联在检测阈值（DT）、识别阈值（RT）和超阈值强度感知（ST），以及 ND 的习惯性饮食摄入方面的情况。本研究纳入了 61 名成年人（平均年龄为 30 ± 8 岁，女性 40 名），他们完成了味觉评估，测量了他们对咸味、鲜味（MSG 和单磷酸谷氨酸（MPG））和甜味的 DT、RT 和 ST。为了确定鲜味辨别状态，参与者完成了 24 个三角形测试，其中包含 29 mM NaCl 和 29 mM MSG，那些答对≥13 次的被认为是 UDs。习惯性饮食摄入通过食物频率问卷进行记录。研究人群中 NDs 占 14.8%（ = 9），UDs 占 85.2%（ = 52）。NDs 在 RT 时对盐的敏感度较低（平均步长差异：-1.58， = 0.03），他们每天摄入更多份的肉和家禽（1.3 份 vs. 0.6 份， = 0.006）；更少份的随意性食物（1.6 份 vs. 2.4 份， = 0.001）；而在这些随意性食物中，咸味随意性食物更少（0.9 份 vs. 1.3 份， = 0.003）。识别这些 NDs 可能有助于深入了解那些有过度摄入随意性食物和减少摄入富含蛋白质的肉类食物风险的人群。
