The taste for salt in humans
The taste for salt in humans
复制标题
DOI：
10.1093/ajcn/65.2.692s
复制
发表时间：
1997-01-01
影响因子：
7.1
通讯作者：
Mattes, Richard D.
中科院分区：
文献类型：
--
作者：
Mattes, Richard D.
越来越多的证据表明，盐的味道天生就对人类有吸引力，尽管对咸食物的反应受到环境因素的强烈影响。除了严重的、长期的钠耗竭情况外，人类的食欲还没有被记录下来。有限的数据显示，早期接触盐与晚年对盐的各种享乐反应之间没有明确的联系，但最近的接触明显改变了一个人对食物中的盐含量的偏好。限制8-12wk的摄入量可以增强正常血压和高血压患者对低钠食物的吸引力。虽然对食盐口味的吸引力是导致其摄入量的一个因素，但这种享乐主义的转变在多大程度上促进了人们对低钠饮食的长期坚持，目前还没有确定。几乎没有证据支持对盐的味觉敏感性或享乐反应与血压之间的关系。
Accumulating evidence indicates that the taste of salt is innately appealing to humans, although responses to salty foods are strongly influenced by environmental factors. Except in instances of severe, prolonged sodium depletion, a sodium-specific appetite has not been documented in humans. Limited data reveal no clear association between early exposure to salt and various hedonic responses to salt later in life, but recent exposure markedly alters a person's preferred salt content of foods. Restricting exposure for 8-12 wk can enhance the appeal of reduced-sodium foods in both normotensive and hypertensive individuals. Although the appeal of the taste of salt is one factor contributing to its intake, the extent to which such a hedonic shift promotes long-term adherence to a reduced-sodium diet has not been determined. There is little evidence supporting a relation between either taste sensitivity or hedonic responses to salt and blood pressure.