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| Poster #271 Umami taste detection in children versus adults |
| Claudia M. Asensio1, Jessica G. Nicanor Carreon 1, Julie A. Mennella2, M. Yanina Pepino1 1University of Illinois Urbana-Champaign, Urbana, IL, United States 2Monell Chemical Senses Center, Philadelphia, PA, United States |
Adults and children live in different sensory worlds. While children are less sensitive to detecting sweetness and more sensitive to detecting bitterness than adults, there is surprisingly little research using the same methods to compare their sensitivities for other tastes—particularly for umami. Here, we conducted a secondary analysis of data from children (8-14 years; n=85) and adults (21-67 years; n=71) to determine whether there are age-related changes in taste sensitivity for monosodium glutamate (MSG). Using identical procedures for both groups, MSG detection thresholds were determined via a two-alternative, forced-choice paired comparison tracking procedure previously validated for use in children. Because obesity is associated with reduced MSG sensitivity in adults, we also examined MSG thresholds as a function of body adiposity. Body fat percentage was estimated using bioimpedance electrical analysis in the majority (75%) of participants and dual-energy X-ray absorptiometry in a subset of adults. We found that, like sweet taste, children were less sensitive to detecting MSG than adults (log means of -2.74±0.04 vs. -2.86±0.04 in children vs. adults, respectively; ~2.4mM vs. 1.9mM MSG P<.05). Additionally, we observed a trend for age group to interact with adiposity (P=0.08). Adults with excess adiposity were less sensitive to MSG than those without excess adiposity (-2.79±0.06 vs. -3.03±0.10; ~2.3mM vs. 1.3mM MSG P<.05). However, no such differences were observed among children. While the mechanisms behind children’s reduced sensitivity to detect the nutritive tastes of umami and sweet—and the lack of an association with adiposity— remain unknown, we hypothesize that higher metabolic demands for growth during development interact with the taste system. Future studies are needed. |