Umami (UM) and Healthy Eating (2014)Welcome to the Umami and Healthy Eating project site. What is Umami and how do I explain it? Beyond the four better known tastes of salty, sweet, bitter and sour, umami finds its place as the fifth basic taste evoking savory, full-bodied, and meaty sensations. Until the 20th century, umami was not thoroughly understood in Western societies; however, it has been unknowingly appreciated for years in stocks, broths, aged cheeses, protein-rich foods, tomato products, dried mushrooms, and kelp among others. Expand the Project Resources section below to download a copy of the Umami White Paper.
Highlights for the Umami and Healthy Eating Project include an exploration of:
- Association between umami compounds and appetite
- Relationship between consumption of foods with umami compounds and nutrient profiles as well as nutrient status..
- Relationship between consumption of foods with umami compounds and impact on energy intake.
- Project Team
The following individuals contributed their valuable time and expertise to this project:
- Kristi Crowe, PhD, RD, LD, Chair
- Diana Cullum-Dugan, RD, LD (resigned April 2014)
- Janice King, MEd, RD, LDN
- Atsuko Sasaki, MPH, MS, RD
- Carina Venter, PhD, SRD
- Lisa Moloney, MS,RD, LDN
- Elizabeth Droke, PhD, RD, LD
- Sue Benson-Davies, PhD, DCN, MPH, RD, LN
- Keiy Murofushi, MS, RD
- Vijaya Juturu, PhD, FACN
- Jennifer Shoemaker, MS, RD, LD/N
- Valaree Williams, MS, RD, LDN
- Paula Ziegler, PhD, RD
- Academy of Nutrition and Dietetics
- None of the workgroup members listed above disclosed potential conflicts.
- Project Resources
The following resource was developed:
- What is Umami and How do I Explain It? This White Paper was prepared by Kristi Crowe, PhD, RD, LD. (PDF)