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ABSTRACT
Journal of Nutrition. 2000;130:927S-930S.
Supplement
Intensification of Sensory Properties of Foods for the Elderly
Susan S. Schiffman
Department of Psychiatry, Duke University Medical Center,
Durham, NC 27710
Taste and smell losses in the elderly can reduce appetite and
lead to inadequate dietary intake. Although these chemosensory
deficits are generally not reversible, sensory interventions
including intensification of taste and odor can compensate for
perceptual losses. One method for "treatment" of chemosensory
losses involves sensory enhancement of foods with flavors and
monosodium glutamate (MSG). Amplification of flavor and taste
can improve food palatability and acceptance, increase salivary
flow and immunity, and reduce oral complaints in both sick and
healthy elderly.
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