This research investigates salivary gland damage caused by radiation therapy, disease and ageing. Focusing on cellular regulation, she identifies XBP1 as a key “manager” maintaining gland structure, cell survival and saliva production. Understanding this mechanism could guide future therapies for patients living with painful, incurable salivary gland dysfunction.

Umami, the savory fifth taste, can significantly increase saliva production and stimulate the swallowing reflex, offering potential benefits for people with dysphagia. In a study of 70 participants, foods high in umami boosted salivation, swallowing ease, and enjoyment. This research highlights umami’s promise for improving safety and pleasure in eating.