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Using Herbs and Spices as Flavor Enhancers for Older Adults' Taste Buds

The addition of herbs and spices to food is the most suitable approach for enhancing flavor perception in older adults, as these natural flavor enhancers can improve food palatability and nutritional intake without increasing sodium consumption. 1

Age-Related Changes in Taste Perception

Aging brings significant changes to taste perception that can impact nutritional status:

• Sense of taste diminishes with increasing age due to physiological changes, disease, and medication use 1
• Reduced odor perception is observed early in neurodegenerative diseases 1
• These sensory changes can decrease food enjoyment and potentially reduce food consumption 2

Evidence-Based Recommendations for Flavor Enhancement

Herbs and Spices as Primary Flavor Enhancers

• Using herbs and spices as alternatives to salt helps keep sodium intake below the recommended 6g/day limit 1
• Herbs and spices can enhance flavor without increasing hypertension risk, which is particularly important as >50% of older adults have hypertension 1
• These natural flavor enhancers can help compensate for perceptual losses in taste and smell that occur with aging 3

Clinical Benefits of Flavor Enhancement

• Adding flavor enhancers to meals has been shown to:
  • Increase food consumption and energy intake 2
  • Improve body weight (+1.1 kg in flavor-enhanced group vs -0.3 kg in control group) 2
  • Increase hunger feelings and meal satisfaction 2, 4

Implementation Approach

1. Add herbs and spices according to individual preferences
2. Consider traditional flavor combinations familiar to the older adult
3. Ensure consistency in flavor enhancement across meals
4. Avoid excessive salt or salt substitutes, particularly for those with renal impairment, diabetes, heart failure, or hypertension 1

Important Considerations and Cautions

• While flavor enhancers like MSG have shown benefits in some studies 5, herbs and spices are preferred due to their lower sodium content
• Salt substitutes should be used minimally by those at risk of renal impairment due to their high potassium content 1
• Flavor enhancement should be part of a comprehensive approach to nutrition that includes:
  • Adequate protein intake (0.8-1.2 g/kg body weight/day) 1
  • Sufficient hydration (1.6L daily for women, 2L daily for men) 1
  • Appropriate food texture modifications for those with chewing or swallowing difficulties 1

Practical Application

• Add fresh or dried herbs such as basil, oregano, thyme, or rosemary to savory dishes
• Use spices like cinnamon, nutmeg, or ginger for sweet dishes and some savory applications
• Consider flavor combinations that match cultural preferences and food traditions
• Ensure herbs and spices are stored properly to maintain potency
• For those with severely diminished taste, consider slightly stronger flavor profiles

By enhancing food flavor with herbs and spices rather than salt or artificial flavor enhancers, older adults can enjoy improved food palatability while maintaining nutritional health and avoiding excess sodium intake.