From Doris Obinna
Ajinomoto Foods Nigeria Limited, makers of AJI-NO-MOTO® Umami food seasoning, has tasked Lagos residents with healthy living and low consumption of salt to reduce the risk of hypertension and other non-communicable diseases.
The firm said the use of AJI-NO-MOTO® food seasoning, a monosodium glutamate- a major kind of amino acid that enhances Umami taste, promotes healthy living by enhancing the flavour of food and reducing excessive salt consumption.
The company, during an awareness campaign in Lagos, said it was part of its efforts to improve nutrition through the reduction of salt while maintaining or enhancing flavor, which it noted supports the United Nations (UN) Sustainable Development Goal 2 for Zero Hunger and 3 for Good Health and Well-being.
Studies have shown that high sodium consumption can raise blood pressure, and high blood pressure is a major risk factor for heart disease and stroke.
The firm reassured Nigerians of the safety of the food seasoning which promotes low salt intake, healthy living, and enhances the flavour of foods.
Speaking, Corporate Communications Manager, Ajinomoto Foods Nigeria Limited, Francisca Ikediashi, said people should avoid excessive salt intake, citing health reasons. “The company has continually and significantly contributed to the promotion of good health and good culinary practice for the healthy living of all families through the provision of nutritional seasoning products and other products of high quality to our consumers.”
She noted that the safety of AJI-NO-MOTO had long been scientifically proven and its safety was approved by authorized agencies of the UN. “Umami translates to deliciousness and the term was named in 1908 by a Japanese scientist Ikeda Kikunae to describe the savoury taste produced by glutamate.
“The umami food seasoning can be considered a healthier alternative to table salt, adding that it contains just one-third of the sodium and is the taste of Glutamate, an amino acid that is a component of protein.
“The most abundant natural raw material in the form of free glutamate can be found naturally in meat, seafood, tomatoes, vegetables, and human breast milk. It is also found in Umami seasonings through fermentation or aged such as shrimp paste, fish sauce, fermented fish, fermented soya bean, soy sauce, etc.”
Ikediashi assured that the food seasoning, made from sugarcane is safe for consumption and is used in over 100 countries and regions of the world to bring out the deliciousness in foods and promote the flavour of foods. “She pointed out that excessive salt consumption leads to hypertension, a major risk factor for heart failure, stroke, and kidney disease which are currently on the rise in the country.
“AJI-NO-MOTO is considered a healthier alternative to salt in our meals as it helps to promote the deliciousness of Umami and reduce the salt content without compromising that great enjoyable taste at meal times.
“We are actively developing products and seasonings that utilize salt-reduction technologies and the safety of AJI-NO-MOTO® has long been scientifically proven and its safety approved by authorized agencies of the United Nations.
“The myths and unscientific claims about MSG are not true, so I urged that we work with facts and science as the AJINOMOTO Group is committed to contributing to the wellness of human beings, the society and the planet through “AminoScience.”