Salt Reduction

A range of health benefits of umami is steadily emerging. Let us focus here on the potential health effect of the glutamate-rich ingredients to reduce salt intake. It has been reported that the excess sodium intake significantly contribute to the high blood pressure, and hence to the prevalence of the hypertension and coronary heart disease (*1). However, the average sodium intake of most people exceeds the ideal sodium intake which is recommended for human health. While salty and umami tastes are in the basic tastes category and cannot replace each other, animal study indicated that umami substances could reduce the preference for sodium chloride (salt) (*2).

This effect of umami substances was confirmed in human studies using complete foods. In a study conducted in Finland, the glutamate-added food could dramatically increase pleasantness and an acceptance of salt-reduced foods (*3). The comparable results were shown across the cultures (US, Japan) and food categories, by using not only salts of glutamate (*4) but also other umami ingredients, such as dried bonito stock (*5).

Indeed, the Institute of Medicine of the US National Academies officially declared in April 2010 (*6)."Combining glutamic acid with sodium creates the well-konwn flavoring compound monosodium glutamate, or MSG. MSG imparts a savory taste (called "umami") as well as a salt taste to food. Some studies have shown that it is possible to maintain food palatability with a lowered overall sodium level in a food when MSG is substituted for some of the salt." This statement is the first official recognition about the role of umami compounds, and glutamate can play to help your health, while keeping your palate satisfied and happy!