Salty Preference Research Articles

Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference.

Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preference, and family salty preference. Adding MSG enhanced saltiness, especially in the 0.3% NaCl solution, while the effect was attenuated in the 0.6% and 0.9% NaCl solutions. Palatability was rated higher with MSG than without MSG for each NaCl solution, with a peak value for the 0.3% NaCl solution with MSG. There was no difference in the effect of umami ingredients on palatability between the average salt intake by the regional block at birth and salty preference (all p > 0.05). Thus, adding an appropriate amount of umami ingredients can facilitate salt reduction in diet while maintaining palatability regardless of the salt-exposed environment in early childhood or salty preference.

Digital Media Use in Association with Sensory Taste Preferences in European Children and Adolescents-Results from the I.Family Study.

Digital media (DM) influences children’s food choice. We aim to investigate associations between DM use and taste preferences (TP) for sweet, fatty, bitter, and salty in European children and adolescents. Individuals aged 6–17 years (N = 7094) providing cross-sectional data for DM use: television (TV), computer/game console (PC), smartphone and internet, were included. Children (6 to <12 years) and adolescents (≥12 years) completed a Food and Beverage Preference Questionnaire; scores were calculated for sweet, fatty, salty and bitter preference and categorized (high vs. low). Logistic regression was used to calculate odds ratios as association measures between DM exposure and TP. On average, individuals used media for 2.4 h/day (SD = 1.7). Increasing exposures to DM were associated positively with sweet, fatty and salty TP, while inversely with bitter preference. In female adolescents, DM exposure for >2 h/day was associated with sweet (OR = 1.27, 95% CI = 1.02–1.57) and fatty preference (OR = 1.37; 95% CI = 1.10–1.70). Internet exposure was inversely associated with bitter preference, notably in male adolescents (OR = 0.65, 95% CI = 0.50–0.84), but positively associated with salty preference (OR = 1.29, 95% CI = 1.02–1.64). DM exposure was associated with sweet, fatty, salty and bitter TP in children and adolescents, serving as the basis for future longitudinal studies to shed light on the underlying mechanism by which DM exposure may determine eating habits.

Enhancement of Orbitofrontal and Insular Cortices Responses to Spicy Perception Increases High Salt Sensation

Context: The interplay between taste perception and salt sensation is crucial for salt intake. Our hemodynamic neuroimaging research has shown that the administration of capsaicin (the major spicy component of chili peppers) enhances the metabolic activity of the insula and orbitofrontal cortex (OFC) in response to high salt intake. Aims: The aim is to study how the brain processes underlying salty taste and spicy perception within the first second after stimulation. Settings and Design: This electrophysiological study included 25 participants (10 males) who were recruited by advertisement flyers in Chongqing. Subjects and Methods: The present study investigated the responses of the OFC and insular to the interaction of spicy flavor and salty taste by recording the event-related potentials (ERPs). Two concentrations of sodium chloride solution (150 and 200 mmol/L) with or without 0.5 μM capsaicin were applied to the tongue of the study's participants. Statistical Analysis Used: One-way ANOVA with Games-Howell's multiple comparison post-hoc tests and linear regression analysis. Results: N1 amplitudes were positively correlated with participants' levels of salt intake and their salty preference scores. Source analysis performed on the ERP N1 wave in the 120–180 ms time window showed that the sources were located approximately in the insula and OFC. The amplitudes of the N1 and P2 components in the 200 mmol/L NaCl group were higher than those in 150 mmol/L NaCl group, but not significantly different than the group administered 150 mmol/L of NaCl and 0.5 μmol/L of capsaicin. Conclusions: The present study provides novel insights into the use of flavor or saltiness enhancers for salt reduction in humans through cortical responses to the spicy-salty interaction.

A2011 Increased salt intake is associated with enhancement of neural salty preference in obesity

Objectives: Obesity and high intake of salt are major risk factors for hypertension and cardiometabolic diseases. Obese individuals often consume more dietary salt. We examined the neural effects underlying obesity-related high salt intake. Methods: A multi-center, random-order, double-blind taste study was conducted in the communities of four cities in China (n = 537). In addition,an interventional study was done in a local community in Chongqing, China, using positron emission tomography/computed tomography of the brain (n = 32). Results: Overweight/obese individuals tended to have a higher daily salt intake (2.0 g/day higher compared with normal-weight individuals after multivariable adjustment, 95% CI, 1.2–2.8 g/day, P < 0.001)and they exhibited reduced salt sensitivity and higher salt preference. Overweight/obese individuals had a higher prevalence of hypertension (33.3% vs. 12.9%, P < 0.001) and increased systolic blood pressure (132 ± 18 vs. 120 ± 16 mmHg, P < 0.001) and diastolic blood pressure (81 ± 12 vs. 74 ± 10 mmHg, P < 0.001) compared with normal-weight individuals. No sex-based differences were found for the body mass index, salt intake, or salt sensitivity. The altered salty taste and salty preference in overweight/obese individuals was related to increased activity in the orbitofrontal cortex (r = 0.44, P = 0.01), insula (0.38,0.03), and parahippocampus (0.37,0.04). Conclusion: Increased salt intake among overweight/obese individuals is associated with altered salt sensitivity and preferences related to abnormal activity of the gustatory cortex. It could be associated with the increased blood pressure observed in obesity.

Familial aggregation and socio-demographic correlates of taste preferences in European children

BackgroundStudies on aggregation of taste preferences among children and their siblings as well as their parents are scarce. We investigated the familial aggregation of taste preferences as well as the effect of sex, age, country of residence and education on variation in taste preferences in the pan- European I.Family cohort.MethodThirteen thousand one hundred sixty-five participants from 7 European countries, comprising 2,230 boys <12 years, 2,110 girls <12 years, 1,682 boys ≥12 years, 1,744 girls ≥12 years and 5,388 parents, completed a Food and Beverage Preference Questionnaire containing 63 food items representing the taste modalities sweet, bitter, salty and fatty. We identified food items that represent the different taste qualities using factor analysis. On the basis of preference ratings for these food and drink items, a preference score for each taste was calculated for children and parents individually. Sibling and parent-child correlations for taste preference scores were calculated. The proportion of variance in children’s preference scores that could be explained by their parents’ preference scores and potential correlates including sex, age and parental educational was explored.ResultsMean taste preferences for sweet, salty and fatty decreased and for bitter increased with age. Taste preference scores correlated stronger between siblings than between children and parents. Children’s salty preference scores could be better explained by country than by family members. Children’s fatty preference scores could be better explained by family members than by country. Age explained 17% of the variance in sweet and 16% of the variance in fatty taste preference. Sex and education were not associated with taste preference scores.ConclusionTaste preferences are correlated between siblings. Country could explain part of the variance of salty preference scores in children which points to a cultural influence on salt preference. Further, age also explained a relevant proportion of variance in sweet and fatty preference scores.

Desire for Core Tastes Decreases After Sleeve Gastrectomy: a Single-Center Longitudinal Observational Study with 6-Month Follow-up.

Laparoscopic sleeve gastrectomy (LSG) modifies gastrointestinal substances that control hunger and satiation via the brain-gut axis. A potential mechanism implicated in weight loss is the shift in food preferences. Our aim was to assess changes in taste preferences and their relationship to weight loss. This is a prospective longitudinal observational study in 100 consecutive LSG patients. Questionnaire with photographs of tastes was administered before surgery, at postoperative (PO) day 6 and PO month 6. Participants asked to rate each item in terms of desire to consume on a 5-point Likert scale. Preoperative demographics are as follows: 77 women/23 men, mean age 40.8±12years, and mean BMI 42.46±6.7kg/m2. Mean 6-month PO % total body weight loss (%TBWL): 24±6.2%. Preferences for bitter, salty, umami, fatty, sour, spicy, and sweet decreased significantly from baseline to PO day 6 (p<0.001) and to PO month 6 (p<0.002). Preferences of water (4.22) did not change significantly; red wine (1.8) and cigarettes (1.86) decreased significantly at PO day-6, but returned to baseline range at PO month 6. The highest changes of preferences in 6months were observed for fatty (delta=1.58) and sweet (delta=0.95), (p<0.002). Preference for salty at 6months negatively correlated with %TBWL (p=0.01). LSG seems to be associated with a rapid and sustained decrease in preferences for all core tastes, detectable already at PO day 6. Preferences for sweet and fatty food undergo the highest decline, whereas preferences of water, red wine, and cigarette remain unchanged. The decrease in salty preference seems to correlate with 6-month %TBWL. Further studies are needed on the long-term impact of taste changes after LSG.

Enhancement of Neural Salty Preference in Obesity

Background/Aims: Obesity and high salt intake are major risk factors for hypertension and cardiometabolic diseases. Obese individuals often consume more dietary salt. We aim to examine the neurophysiologic effects underlying obesity-related high salt intake. Methods: A multi-center, random-order, double-blind taste study, SATIETY-1, was conducted in the communities of four cities in China; and an interventional study was also performed in the local community of Chongqing, using brain positron emission tomography/computed tomography (PET/CT) scanning. Results: We showed that overweight/obese individuals were prone to consume a higher daily salt intake (2.0 g/day higher compared with normal weight individuals after multivariable adjustment, 95% CI, 1.2-2.8 g/day, P < 0.001), furthermore they exhibited reduced salt sensitivity and a higher salt preference. The altered salty taste and salty preference in the overweight/obese individuals was related to increased activity in brain regions that included the orbitofrontal cortex (OFC, r = 0.44, P= 0.01), insula (r = 0.38, P= 0.03), and parahippocampus (r = 0.37, P= 0.04). Conclusion: Increased salt intake among overweight/obese individuals is associated with altered salt sensitivity and preference that related to the abnormal activity of gustatory cortex. This study provides insights for reducing salt intake by modifying neural processing of salty preference in obesity.

Flavour preferences in youth versus adults: a review

ObjectiveTo understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products.Data sourcesA total of 474 articles published between...

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

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.

Effect of diet and Helicobacter pylori infection to the risk of early gastric cancer.

The association of dietary habits and Helicobacter pylori infection with early gastric cancer is still unclear. A hospital-based case-control study was conducted in Korea. Sixty-nine patients were newly diagnosed as having early gastric cancer at the Division of Gastroenterology, Asan Medical Center, and 199 healthy subjects who visited the Health Promotion Center of the this same hospital for annual health examinations were selected as controls. Helicobacter pylori infection status was assayed by ELISA, and information for dietary habits was obtained by interview using a semi-quantitative food frequency questionnaires. Preference for salty taste was also evaluated using a sensitive test. H. pylori seropositivity was observed in 88% of cases, as compared with 75% of controls (OR = 5.3, 95% confidence interval:1.7-16.5). Adaptive salt concentration was significantly and positively associated with early gastric cancer risk (p < 0.01). Decreased risks of early gastric cancer were observed in association with intakes of clear broth, raw vegetables, fruits, fruit or vegetable juices, and soybean curds. On the other hand, a high intake of salt-fermented fish and kimchi were associated with an elevated risk of early gastric cancer. Subjects with positive H. pylori infection and a high salty preference had a 10-fold higher risk of early gastric cancer than subjects without H. pylori infection and with a low salty preference (p for interaction = 0.047). Some dietary factors and H. pylori infection are significantly associated with early gastric cancer. In particular, high-salty diets may enhance the effect of H. pyori infection in gastric carcinogenesis.