EFFECT OF DIETARY-SODIUM RESTRICTION ON TASTE RESPONSES TO SODIUM-CHLORIDE - A LONGITUDINAL-STUDY
EFFECT OF DIETARY-SODIUM RESTRICTION ON TASTE RESPONSES TO SODIUM-CHLORIDE - A LONGITUDINAL-STUDY
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DOI：
10.1093/ajcn/44.2.232
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发表时间：
1986-08-01
影响因子：
7.1
通讯作者：
LAING, B
中科院分区：
文献类型：
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作者：
BLAIS, CA;PANGBORN, RM;LAING, B
血压正常的成年人对低钠，减肥，控制饮食记录的喜好和感知咸味的氯化钠（NaCl）添加到奶油汤的间隔超过1年。钠摄入量和排泄量的减少伴随着偏好向更少盐的转变：自由采食盐的首选浓度从开始时的0.72%下降到第24周的0.33%NaCl;高浓度NaCl的享乐评分显著下降，而低浓度的评分增加。限钠3个月后，NaCl偏好重新调整至较低水平：13、24和52周后，NaCl的随意添加量相似。较少的享乐变化之间的控制比钠限制组。减肥组显示出对中等NaCl水平的偏好增加。偏好改变的潜在机制，包括生理、行为和环境效应，可能为维持低钠饮食治疗和预防高血压提供见解。
Nomotensive adults on low-sodium, weight-loss, and control diets recorded preferences and perceived saltiness for sodium chloride (NaCl) added to cream soup at intervals over 1 yr. Reduction in sodium intake and excretion accompanied a shift in preference toward less salt: preferred concentrations by ad libitum salting declined from 0.72% at the onset to 0.33% NaCl at week 24; hedonic scores for high concentrations of NaCl decreased significantly while scores for low concentrations increased. After 3 mo of sodium restriction, NaCl preferences readjusted to a lower level: ad libitum additions of NaCl were similar after 13, 24, and 52 wk. Less hedonic variation was observed among controls than among Na-restricted groups. The weight-loss group showed increased liking for mid-range NaCl levels. Mechanisms underlying preference changes, including physiological, behavioral, and context effects, may provide insights into maintenance of low-sodium diets for treatment and prevention of hypertension.