Does calcium consumption influence salty taste perception?

钙的消耗会影响咸味觉吗？

• 批准号: 8747996
• 负责人: MICHAEL G TORDOFF
• 金额: $ 22.01万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2014
• 资助国家: 美国
• 起止时间: 2014-09-01 至 2016-08-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8747996
• 关键词: Address; African American; Altered Taste; Animal Model; Area; Avidity; Basic Science; Calcium; Caucasians; Caucasoid Race; Chemicals; Chronic; Chronic Disease; Consumption; Development; Diet; Diet Records; Dietary Calcium; Disease; Double-Blind Method; Food; Food Preferences; Goals; Health; Human; Hypertension; Individual; Intake; Lead; Link; Measures; Methods; Outcome Measure; Participant; Personal Satisfaction; Physiological; Placebos; Population; Psychophysics; Rattus; Research; Sodium; Sodium Chloride; Solutions; Staging; Taste Perception; Testing; Translating; Translational Research; Vitamin D; Woman; calcium intake; calcium metabolism; men; novel; novel strategies; practical application; preference; racial difference; randomized placebo controlled trial; research study; salt intake; screening

DESCRIPTION (provided by applicant): Dietary calcium has a profound influence on the salt (sodium chloride) taste preferences of rats but does this finding translate to humans? The goal of this proposal is to assess the changes in taste preferences and food choices of humans given supplemental calcium to consume. The proposed study will involve two components: In the first component, the calcium intakes and other diet choices of ~500 subjects will be compared with their salty, sweet and calcium taste preferences. In the second component, a double-blind randomized placebo- controlled study will be conducted using ~120 Caucasian and African-American men and women with low chronic calcium intakes. Half the subjects in each group will consume a daily supplement of 1200 mg calcium + vitamin D for 12 weeks. Outcome measures will be psychophysical assessments of salty, sweet and calcium taste preferences, and food choice assessments made from diet records. This experiment will determine whether and when increasing calcium consumption influences (a) taste preferences, and (b) food choices. A rigorous demonstration of the phenomenon will set the stage for subsequent studies to elucidate the boundary conditions and physiological mechanisms involved. It will also highlight a novel and straightforward method to reduce some individual's avidity for salt, leading to the amelioration of hypertension and other chronic diseases that are exacerbated by salt overconsumption

描述（由申请人提供）：膳食钙对大鼠的盐（氯化钠）口味偏好有深远的影响，但这一发现是否适用于人类？这项提案的目的是评估人们在补充钙后口味偏好和食物选择的变化。拟议的研究将包括两个部分：在第一部分中，将比较约500名受试者的钙摄入量和其他饮食选择与他们的咸，甜和钙口味偏好。在第二部分中，将使用约120名慢性钙摄入量低的高加索人和非洲裔美国人男性和女性进行双盲随机安慰剂对照研究。每组中一半的受试者将每天补充1200 mg钙+维生素D，持续12周。结果的措施将是咸，甜和钙口味偏好的心理物理评估，并根据饮食记录进行食物选择评估。这个实验将确定增加钙的消耗是否以及何时影响（a）口味偏好，和（B）食物选择。对这一现象的严格论证将为随后的研究奠定基础，以阐明所涉及的边界条件和生理机制。它还将突出一种新颖而直接的方法来减少某些人对盐的渴望，从而改善高血压和其他因盐过量而加剧的慢性疾病