LONG-TERM REDUCTION IN DIETARY-SODIUM ALTERS THE TASTE OF SALT
LONG-TERM REDUCTION IN DIETARY-SODIUM ALTERS THE TASTE OF SALT
复制标题
DOI：
10.1093/ajcn/36.6.1134
复制
发表时间：
1982-01-01
影响因子：
7.1
通讯作者：
ENGELMAN, K
中科院分区：
文献类型：
--
作者：
BERTINO, M;BEAUCHAMP, GK;ENGELMAN, K
一组年轻的成年受试者被放置在自我维持的低钠饮食中5个月。在饮食开始前的2个月和5个月期间，分别测定了溶液、汤和饼干中盐的味觉反应。受试者降低钠摄入量的时期。味觉反应也被确定为在同一时期随意食用盐的对照组。饼干中盐的浓度增加了。汤和饼干中最大愉悦度的盐浓度在实验对象中下降，但在对照组中没有。食物中首选的盐含量取决于摄入的盐含量。在钠摄入量减少后，这一首选水平可以降低。这些发现对维持低钠饮食的意义进行了讨论。
A group of young adult subjects was placed on self-maintained, low Na diets for 5 mo. Taste responses to salt in solutions, soups and crackers were determined both during the 2 mo. preceding diet initiation and during a 5-mo. period when subjects lowered their Na intake. Taste responses were also determined in a control group with ad lib salt consumption throughout the same period. Perceived intensity of salt in crackers increased. The salt concentrations of maximum pleasantness in soup and crackers fell in the experimental subjects, but not in the control subjects. The preferred level of salt in food is dependent on the level of salt consumed. This preferred level can be lowered after a reduction in Na intake. The implications of these findings for the maintenance of low Na diets are discussed.