• Basic Research
    Without sacrificing taste, what is the effect of adding umami compounds (such as monosodium glutamate [MSG]) or foods rich in umami (such as soy sauce, fish sauce, etc.) on the sodium content in foods and/or sodium intake?
    • Conclusion

      The addition of umami compounds or foods rich in umami, allows for reductions in sodium content of foods (reported as sodium chloride) without sacrificing taste, liking and pleasantness. However, the resulting reduction in sodium may vary depending on the type of food consumed, as well as the amount and type of umami compounds present. Overall dietary intake of sodium was not evaluated in these studies.


    • Grade: I
      • Grade I means there is Good/Strong evidence supporting the statement;
      • Grade II is Fair;
      • Grade III is Limited/Weak;
      • Grade IV is Expert Opinion Only;
      • Grade V is Not Assignable.
      • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
      • Moderate (B) means we are moderately confident in the effect estimate;
      • Low (C) means our confidence in the effect estimate is limited;
      • Very Low (D) means we have very little confidence in the effect estimate.
      • Ungraded means a grade is not assignable.