Increasing dietary salt alters salt taste preference

Bertino, Mary; Beauchamp, Gary K.; Engelman, Karl

doi:10.1016/0031-9384(86)90155-1

Cited by 166 publications

(103 citation statements)

References 16 publications

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“…It is conceivable that individual variation of judging saltiness from NaCl would affect the dietary sodium intake: low saltiness is likely to lead high sodium intake (12,14). This begs the question that individual variation of the perceived NaCl saltiness could then be a major confounding factor for the positive correlation between PROP bitterness and a high sodium intake observed by the present participants.…”

Section: Discussionmentioning

confidence: 79%

“…Although the underlying mechanism remains to be explored, this relation is at least consistent with the higher dietary sodium intake by those individuals who evaluated PROP as being more bitter. This relationship could be the consequence of a habitual preference for high sodium-containing foods resulting from an established high dietary sodium intake (12,14).…”

Section: Discussionmentioning

confidence: 99%

“…One of the critical factors determining dietary behavior is the sensory control of ingestion. There is some evidence for individual variation in the sensation or liking for salty foods being related to the sodium intake (12)(13)(14)(15)(16)(17)(18). In addition, it has recently been shown that the perception of bitterness of 6-n-propylthiouracil (PROP) may also be related to the dietary sodium intake (17).…”

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confidence: 99%

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Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Inoue

Kuwano

Yamakawa‐Kobayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Despite the negative health consequences of a high sodium consumption, humans consume well above the recommended levels. This study examines whether or not the dietary intake of sodium was affected by individual variation of the perceived bitterness of 6-n-propylthiouracil (PROP), and examines the relationship between the perceived bitterness of PROP and the preferred NaCl concentration of broth. Female students (20-22 y old) were recruited from the university community. Genotypes of A49P and I296V polymorphism of the TAS2R38 bitter taste receptor were determined for each subject. Samples containing NaCl, PROP or broth in 5-mL portions were evaluated by sensory testing. The participants completed a food record for each diet. Our results indicate that the individuals perceiving PROP to be more bitter had consumed a greater amount of dietary sodium. In contrast, there was no significant positive correlation between an individual's perceived saltiness and the dietary sodium intake. Those who perceived PROP to be more bitter preferred a broth containing a higher concentration of NaCl. All of these correlations were apparent even after those subjects with TAS2R38 AI/AI homozygotes (PROP non-taster) had been excluded. In conclusion, the results of this study suggest that a factor affecting the bitter rating of PROP other than the AI/AI homozygotes of TAS2R38 contributes to the variation in sodium intake and the preference for salty food.

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Section: Discussionmentioning

confidence: 79%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Inoue

Kuwano

Yamakawa‐Kobayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…57 The sensation of optimum saltiness can be influenced by an individual's salt status and dietary level of exposure. 58,59 Children have an innate preference for sweet and, as a group, prefer a 0.60-mol/L sucrose concentration. Not only do children like sweets, but sweets make them feel better.…”

Section: Taste Preferencesmentioning

confidence: 99%

Implementing American Heart Association Pediatric and Adult Nutrition Guidelines

Gidding¹,

Lichtenstein²,

Faith³

et al. 2009

Circulation

173

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“…There is good evidence that the most preferred level of salt in foods can be reduced by consumption of a low-Na diet, and may increase when foods are chronically supplemented with salt (e.g. Bertino et al 1982Bertino et al , 1986Blais et al 1986). This appears to be a psychological phenomenon related to sensory exposure, and not a physiological effect of modified Na intake per se (Beauchamp & Engelman, 1991).…”

mentioning

confidence: 99%

Understanding fat preference and consumption: applications of behavioural sciences to a nutritional problem

Mela

1995

Proc. Nutr. Soc.

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Because of the associations between fat intakes and the development of several major chronic diseases, governmental and health authorities in Western nations have voiced consistent recommendations for reductions in fat consumption over the past 35 years (Cannon, 1992). In these countries, fat consumption has been arguably the foremost public health nutrition issue over most of this period; yet, in contrast to the massive accumulation of human and animal studies related to the potential physiological and pathological effects of fat consumption, the nutrition literature contains a paucity of work on the possible bases for this behaviour.The populations of North America and western Europe, with economic and market access to a diet of virtually any possible composition, consume 3742% of their food energy as fat. It is unclear why in a free-choice situation they choose to consume fat at this level and, correspondingly, why compliance with recommendations to reduce fat intakes has been so poor. Such issues of food selection and eating behaviour fall within the domain of both nutrition and more traditional behavioural sciences, and they are best addressed by individuals and groups with expertise in both.The present paper briefly considers factors which may contribute to understanding the basis for fat consumption, with examples of how ideas and methods derived from the behavioural sciences can contribute to research and understanding of a major nutrition issue. In order to limit the discussion, the emphasis is on contributions from experimental and social psychology, and only limited reference will be made to the animal literature. W H Y D O WE EAT FAT? PSYCHOBIOLOGICAL CONSIDERATIONSUnderstanding human fat consumption at the most fundamental level requires an analysis of the psychobiological forces which might serve to promote and then reinforce and maintain this behaviour. More specifically, how might a desire to ingest foods with fat-associated sensory characteristics develop? The possible bases for preferences for fats and fat-containing foods have been addressed in previous reviews (Mela, 1990(Mela, , 1992Birch, 1992;Reed et al. 1992) as have the more general and theoretical issues relating to the acquisition of sensory and food preferences by children and adults (e.g. Rozin & Fallon, 1981;Rozin, 1989;Rozin & Schulkin, 1990;Ray & Klesges, 1993;Mela & Catt, 1995). A genetic predisposition?While there is no evidence for a genetically endowed 'fat preference', experiments suggest that animals may express ostensibly unlearned preferences for fat-associated (Ackroff et al. 1990;Elizilde & Sclafani, 1990;Ackerman et al. 1992). However, there is good evidence that positive hedonic responses to flavours can result from prenatal exposure to volatile flavours (from the maternal diet) in utero (Schaal & Orgeur, 1992). In addition, some flavour or texture preferences may be acquired through experience with the characteristics of maternal milk (Mela & Catt, 1995). In both cases, these involve learning mechanisms analogous to ...

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Increasing dietary salt alters salt taste preference

Cited by 166 publications

References 16 publications

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Implementing American Heart Association Pediatric and Adult Nutrition Guidelines

Understanding fat preference and consumption: applications of behavioural sciences to a nutritional problem

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