Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking.
Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking.
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DOI：
10.1016/j.physbeh.2010.03.017
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发表时间：
2010-06-16
影响因子：
2.9
通讯作者：
Duffy, Valerie B.
中科院分区：
文献类型：
--
作者：
Hayes, John E.;Sullivan, Bridget S.;Duffy, Valerie B.
关键词：
我们富含钠的食物供应迫使人们研究盐感的变化如何影响对高钠食物的喜好和摄入。虽然味觉超敏者（具有较高的丙基硫氧嘧啶（PROP）苦味或味觉乳头数量的人）报告了来自浓缩盐溶液的更高的咸味，但非味觉超敏者/味觉超敏者对钠摄入量的影响尚不清楚。我们评估了87名健康成年人（45名男性）的味觉对盐的感觉，喜好和摄入量的影响。PROP苦味与食物中的咸度之间的关联性比乳头数量更强。Supertasters报告说：薯片/椒盐卷饼和肉汤中的盐度更高，与常规钠产品相当;奶酪（其中钠离子掩盖苦味）和肉汤中的钠浓度增加时，感官和/或喜好变化更大;以及不太频繁地腌制食物。PROP对女性的影响减弱。与男性相比，女性报告说，高钠食物的咸味更浓，而且更喜欢含盐量与普通钠产品相当的肉汤。在男性和女性中，结构方程模型显示PROP和乳头数量通过影响盐感觉和/或喜好独立地解释了食用高钠食物的变异性。PROP超味觉者报告说，当肉汤中加入更多的盐时，感觉会发生更大的变化，这与肉汤喜好的变化有关，最后与更频繁的高钠食物摄入有关。更多的乳头数量与通过减少对高脂肪/高钠食物的喜爱而减少高钠食物摄入频率相关。总之，盐引起的感觉变化与对高钠食物的享乐反应的差异有关，从而与钠摄入量有关。尽管加入的盐较少，但PROP超味觉者通过食物消耗更多的钠，因为盐作为盐对偏好更重要，因为它的咸味和苦味的掩盖。
Our sodium-rich food supply compels investigation of how variation in salt sensation influences liking and intake of high-sodium foods. While supertasters (those with heightened propylthiouracil (PROP) bitterness or taste papillae number) report greater saltiness from concentrated salt solutions, the non-taster/supertaster effect on sodium intake is unclear. We assessed taster effects on salt sensation, liking and intake among 87 healthy adults (45 men). PROP bitterness showed stronger associations with perceived saltiness in foods than did papillae number. Supertasters reported: greater saltiness in chips/pretzels and broth at levels comparable to regular-sodium products; greater sensory and/or liking changes to growing sodium concentration in cheeses (where sodium ions mask bitterness) and broths; and less frequently salting foods. PROP effects were attenuated in women. Compared with men, women reported more saltiness from high-sodium foods and greater liking for broth at salt levels comparable to regular-sodium products. Across men and women, Structural Equation Models showed PROP and papillae number independently explained variability in consuming high-sodium foods by impacting salt sensation and/or liking. PROP supertasters reported greater changes in sensation when more salt was added to broth, which then associated with greater changes in broth liking, and finally with more frequent high-sodium food intake. Greater papillae number was associated with less frequent high-sodium food intake via reduced liking for high-fat/high-sodium foods. In summary, variation in sensations from salt was associated with differences in hedonic responses to high-sodium foods and thus sodium intake. Despite adding less salt, PROP supertasters consumed more sodium through food, as salt was more important to preference, both for its salty taste and masking of bitterness.
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影响因子：
7.1
作者：
BLAIS, CA;PANGBORN, RM;LAING, B
通讯作者：
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