Salty taste: Assessing a strategy to reduce children's preference

咸味：评估减少儿童偏好的策略

• 批准号: 9051405
• 负责人: Nuala Bobowski
• 金额: $ 5.42万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2016
• 资助国家: 美国
• 起止时间: 2016-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9051405
• 关键词: 11 year old; Accounting; Adult; Affect; Age; American; Blood Pressure; Body Size; Cereals; Child; Child health care; Childhood; Collection; Control Groups; Detection; Diet; Early Intervention; Eating; Effectiveness; Exposure to; Familiarity; Flavoring; Food; Foundations; Future; Growth; Growth and Development function; Hour; Hypertension; Hypotension; Individual Differences; Intake; International; Intervention; Learning; Life; Light; Link; Measures; Nature; Pattern; Population; Prevalence; Protocols documentation; Public Health; Randomized Controlled Trials; Recruitment Activity; Relative (related person); Research; Sodium; Sodium Chloride; Solutions; Specificity; Staging; Sucrose; Taste Perception; Taste preferences; Testing; Time; age group; base; blood pressure reduction; dietary salt; evidence base; food environment; health organization; hedonic; improved; preference; public health relevance; response; salt intake; salt sensitive hypertension; urinary

 DESCRIPTION (provided by applicant): The current food environment is replete with salt, and people of all ages are consuming excessive amounts; however, a biologically driven preference for high levels of salt during periods of growth makes childhood a particularly vulnerable time of life. The association between high salt intake and hypertension in adulthood, the significant tracking pattern of blood pressure from childhood into adulthood, and the increased prevalence of high blood pressure among pediatric populations in recent years underline the importance of early intervention to reduce salt preference and intake, and to set the stage for lower salt intake throughout life. Because liking is an extremely important factor in determining food intake among children, a successful strategy must account for taste and preference. Extensive evidence illustrates that children learn how a food should taste in a context-specific manner, developed by building familiarity with flavors. Therefore, the Primary Aim of the proposed research is to conduct a within- and between-subject trial to examine whether 6- to 11-year-old children who are repeatedly exposed to a low-sodium cereal over an 8-week period will learn to prefer that cereal relative to both pre- exposure preferences, and to children who are repeatedly exposed to a higher-sodium cereal over the same period. Cereal is a food regularly consumed by children in the targeted age range and is in the food group (grain products) that is the primary contributor to dietary salt intake of children. The Secondary Aim will be exploratory in nature but will provide controls necessary to interpret results: we will examine (a) whether children who prefer the low-sodium cereal in a post- relative to a pre-study assessment show a reduction in most preferred levels of salt and sucrose in other foods, (b) whether this response is due to increased liking for the taste of the low-sodium cereal or an increase in salty taste sensitivity, and (c) whether individual differences among children (e.g., blood pressure, body size, and dietary salt intake) affect the shift in salt preference. This proposed research will thus examine factors involved in shifting salt preference of children, identify the specificity of this response and explore relationships between individual differences among children and the efficacy of repeated exposure in shifting salt preference. Results will ultimately serve as a foundation for future randomized controlled trials to determine effectiveness of strategies to reduce salt intake among pediatric populations.

 描述（申请人提供）：目前的饮食环境充满盐分，各个年龄段的人都摄入过量；然而，由于生物原因，在生长期间对高盐含量的偏好使童年成为生命中特别脆弱的时期。高盐摄入量与成年期高血压之间的关联、从儿童期到成年期血压的显着跟踪模式以及近年来儿童人群中高血压患病率的增加，都强调了早期干预以减少盐偏好和摄入量并为降低盐摄入量奠定基础的重要性 一生。由于喜好是决定儿童食物摄入量的极其重要的因素，因此成功的策略必须考虑口味和偏好。大量证据表明，孩子们通过熟悉口味，以特定环境的方式学习食物的味道。因此，拟议研究的主要目的是进行一项受试者内和受试者间试验，以检查在 8 周内反复接触低钠谷物食品的 6 至 11 岁儿童是否会学会相对于接触前偏好和在同一时期内反复接触高钠谷物食品的儿童更喜欢该谷物食品。谷物是目标年龄段儿童经常食用的食品，属于主要食品类别（谷物产品）。 影响儿童膳食盐摄入量。次要目标本质上是探索性的，但 将提供解释结果所需的对照：我们将检查（a）在研究后评估中相对于研究前评估更喜欢低钠谷物的儿童是否表现出其他食物中最喜欢的盐和蔗糖水平的降低，（b）这种反应是否是由于对低钠谷物的味道增加或咸味敏感性增加所致，以及（c）儿童之间是否存在个体差异（例如血压、体型和膳食盐） 摄入量）影响盐偏好的转变。因此，这项拟议的研究将检查儿童盐偏好改变所涉及的因素，确定这种反应的特异性，并探讨儿童个体差异与反复接触盐偏好改变的功效之间的关系。结果最终将作为未来随机对照试验的基础，以确定减少儿科人群盐摄入量策略的有效性。