Encapsulated sodium supplementation of 4weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Bolhuis, Dieuwerke P.; Gijsbers, Lieke; Jager, Ilse de; Geleijnse, Johanna M.; Graaf, Kees de

doi:10.1016/j.foodqual.2015.07.005

Cited by 9 publications

(13 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the case of salt, salt perception did not change but preference for higher levels of salt increased with increasing salt intake [38]. In a more recent study, perception or pleasantness was not affected by the intake of salt [39]. Noel et al [40] showed that repeated exposure to MSG in broth diminished umami intensity perception, as well as desire for and intake of savory foods at an ad libitum meal.…”

Section: Discussionmentioning

confidence: 99%

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

Puputti

Hoppu

Sandell

2019

Foods

View full text Add to dashboard Cite

As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to other tastants. For the first time, connections between food consumption behavior, pleasantness, and taste sensitivity are studied with five taste modalities. Sensitivity to bitterness, sourness, umami, saltiness, and sweetness as well as an overall taste sensitivity score was determined with intensity evaluation for 199 Finnish adults. Recalled pleasantness and food consumption behavior were enquired with online questionnaires. Consumption concerned intake of vegetables, fruits, and berries; use-frequency of specific foods; and tendency to mask or modify tastes of foods. All modality-specific taste sensitivities were related to some consumption behavior but none to recalled pleasantness. A higher taste sensitivity score indicated avoidance of coffee, lower consumption of pungent foods, and a more frequent habit of adding ketchup to a meal. In conclusion, it may be more informative to study the influence of taste sensitivity on food consumption behavior with taste modalities separately rather than with a general indicator of taste sensitivity. Additionally, these results highlight the importance of studying actual behavior toward food and not just liking.

show abstract

Section: Discussionmentioning

confidence: 99%

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

Puputti

Hoppu

Sandell

2019

Foods

View full text Add to dashboard Cite

show abstract

“…How one perceives taste stimuli has been shown to influence food choice and repeated consumption of a tastant may lead to altered taste preferences [32,33,34,35]. There are neuroimaging data to suggest that the human brain responds differently as a result of habitual consumption [17,18].…”

Section: Discussionmentioning

confidence: 99%

Taste Perception and Caffeine Consumption: An fMRI Study

2018

View full text Add to dashboard Cite

Caffeine is ubiquitous, yet its impact on central taste processing is not well understood. Although there has been considerable research on caffeine’s physiological and cognitive effects, there is a paucity of research investigating the effects of caffeine on taste. Here we used functional magnetic resonance imaging (fMRI) to investigate group differences between caffeine consumers and non-consumers in blood-oxygenation-level-dependent (BOLD) activation during hedonic evaluation of taste. We scanned 14 caffeine consumers and 14 caffeine non-consumers at 3 Tesla, while they rated three tastes: caffeine (bitter), sucrose (sweet), and saccharin (sweet with bitter after taste), in aqueous solutions. Differences in BOLD activation were analyzed using voxel wise independent samples t-tests within Analysis of Functional Neuroimage (AFNI). Results indicated that during the hedonic evaluation of caffeine or sucrose, caffeine non-consumers had significantly greater activation in neuronal areas associated with memory and reward. During the hedonic evaluation of saccharin, caffeine consumers had significantly greater activation in areas associated with memory and information processing. The findings suggest caffeine consumption is associated with differential activation in neuronal areas involved in reward, memory, and information processing. Further research on intensity and hedonics of bitter and sweet stimuli in caffeine consumers and non-consumers will be of great interest to better understand the nature of differences in taste perception between caffeine consumers and non-consumers.

show abstract

“… 41 , 42 However, a more recent placebo-controlled cross-over study failed to show an effect of encapsulated sodium or potassium supplementation on salt detection thresholds, or desire to eat salty foods. 43 Given the health concerns related to sodium intake, resolution of this mixed literature warrants further study. Taken together, current evidence suggests salt preferences are primarily determined by exposure, rather than innate sensory abilities.…”

Section: Sensory Influences On Diet Selectionmentioning

confidence: 99%

Nutrition and taste and smell dysfunction

Kershaw

Mattes

2018

World j. otorhinolaryngol.-head neck surg.

View full text Add to dashboard Cite

Food selection plays a pivotal role in maintaining adequate nutrient intake, thus elucidating drivers of food choice is a meaningful strategy to maintain health and manage disease. Taste and smell are key determinants of food choice and warrant careful consideration. In this review, we first discuss how sensory stimulation influences food selection and metabolism. We then review the evidence regarding the relationship between taste and smell dysfunction and food preferences and selection, with attention given to contexts of certain chronic diseases. We conclude with brief recommendations for the management of chemosensory disorders. While sensory abilities influence food selection, the effect of taste and smell dysfunction on long-term consumption patterns and health status must be considered in light of environment, exposure, and culture.

show abstract

Encapsulated sodium supplementation of 4weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Cited by 9 publications

References 44 publications

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness

Taste Perception and Caffeine Consumption: An fMRI Study

Nutrition and taste and smell dysfunction

Contact Info

Product

Resources

About