Does calcium consumption influence salty taste perception?

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？这项提议的目的是评估在补充钙的情况下，人类口味偏好和食物选择的变化。拟进行的研究将包括两个部分：第一部分将比较约500名受试者的钙摄入量和其他饮食选择，以及他们对咸、甜、钙口味的偏好。在第二部分，将进行一项双盲随机安慰剂对照研究，使用约120名长期钙摄入量低的白人和非裔美国男性和女性。每组中有一半的受试者在12周内每天服用1200毫克钙和维生素D的补充剂。结果测量将是对咸、甜和钙口味偏好的心理物理评估，以及根据饮食记录进行的食物选择评估。本实验将确定增加钙摄入量是否以及何时会影响(a)口味偏好和(b)食物选择。对这一现象的严格论证将为后续研究奠定基础，以阐明所涉及的边界条件和生理机制。它还将强调一种新颖而直接的方法来减少一些人对盐的贪婪，从而改善高血压和其他因盐过量而加剧的慢性疾病

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