The effect of age in salty taste acuity and preference, dietary intake in Korean rural residents

Abstract

The hypothesis of this study is that age is associated with salty taste acuity and preference. The subjects included in this study were 86 rural residents. Dietary intake data were collected by 24hr recall for 2 days. Salty taste acuity and preference were determined by sensory test. Salty taste acuity was determined by non‐salty water and 11 different concentration salted water. The solutions were made up water and refined salt, and the concentration were 0.03, 0.06, 0.09, 0.12, 0.15, 0.18, 0.21, 0.24, 0.27, 0.3%. The subjects tasted from the lowest concentration solution to the highest concentration solution, and then in reverse order including 0.33%. Mean of the two measurements was regarded salty taste acuity. Salty preference was measured by salinity of bean sprouts soup. The subjects tasted 0.15% bean sprouts soup and seasoned to suit their taste with 1.0% bean sprouts soup, and then measured the salinity of the bean sprouts soup. Statistical analysis was conducted using the SAS program. Anthropometry, fasting blood glucose, nutrient intakes, salty taste acuity and preference of the each group were examined. Energy intake was 40–49y 1589.8 kcal, 50–59y 1662.5 kcal, 60y and over 1615.3 kcal. Salty taste preference was 40–49y 0.42%, 50–59y 0.39%, 60y and over 0.51%. Salty taste acuity was 40–49y 0.14%, 50–59y 0.16%, 60y and over 0.18%. Salty taste acuity and preference in 60y and over group was significantly higher than that in 40–49y, 50–59y groups. Salty taste acuity showed positive correlation with sodium intake(r=0.0107, p=0.82). It seemed to increase salty taste according to increasing age and salty taste acuity affects sodium intake. Therefore, in case of the elderly, they were thought to be needed self‐awareness for restriction of sodium intakes.