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Abstract
Purpose
We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake.
Methods
Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively.
Results
Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors.
Figures and Tables
Fig. 1
Taste thresholds and preferred concentration for saltiness and sodium intake-related behavior according to sodium intake. Significantly different by Student's t-tests at *p < 0.05; **p < 0.01. 1) The score range is 0~5 scales; 2) 0~20 scales; 3) 0~12 scales.
Fig. 2
Taste thresholds and preferred concentration for saltiness and sodium intake-related behavior according to self-assessed salty taste preference. Bars with different superscripts are significantly different by Tukey's tests at p < 0.05. 1) The score range is 0~20 scales 2) 0~12 scales.
Table 1
General characteristics according to self-assessed salty taste preference
1) Mean ± SEM 2) Number (column %) of the subjects; percentages may not sum to 100 because of rounding.
Values with different superscripts in a row are significantly different by Tukey's tests at p < 0.05.
No significant difference between the low- and high-salty taste preference groups by Fisher's exact tests at p < 0.05
Table 2
Correlation between taste thresholds and preferred concentration for saltiness and self-assessed taste preference
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