Document Detail


Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking.
MedLine Citation:
PMID:  20380843     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Our sodium-rich food supply compels investigation of how variation in salt sensation influences liking and intake of high-sodium foods. While supertasters (those with heightened propylthiouracil (PROP) bitterness or taste papillae number) report greater saltiness from concentrated salt solutions, the non-taster/supertaster effect on sodium intake is unclear. We assessed taster effects on salt sensation, liking and intake among 87 healthy adults (45 men). PROP bitterness showed stronger associations with perceived saltiness in foods than did papillae number. Supertasters reported: greater saltiness in chips/pretzels and broth at levels comparable to regular-sodium products; greater sensory and/or liking changes to growing sodium concentration in cheeses (where sodium ions mask bitterness) and broths; and less frequently salting foods. PROP effects were attenuated in women. Compared with men, women reported more saltiness from high-sodium foods and greater liking for broth at salt levels comparable to regular-sodium products. Across men and women, Structural Equation Models showed PROP and papillae number independently explained variability in consuming high-sodium foods by impacting salt sensation and/or liking. PROP supertasters reported greater changes in sensation when more salt was added to broth, which then associated with greater changes in broth liking, and finally with more frequent high-sodium food intake. Greater papillae number was associated with less frequent high-sodium food intake via reduced liking for high-fat/high-sodium foods. In summary, variation in sensations from salt was associated with differences in hedonic responses to high-sodium foods and thus sodium intake. Despite adding less salt, PROP supertasters consumed more sodium through food, as salt was more important to preference, both for its salty taste and masking of bitterness.
Authors:
John E Hayes; Bridget S Sullivan; Valerie B Duffy
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Publication Detail:
Type:  Journal Article; Research Support, N.I.H., Extramural; Research Support, U.S. Gov't, Non-P.H.S.     Date:  2010-04-07
Journal Detail:
Title:  Physiology & behavior     Volume:  100     ISSN:  1873-507X     ISO Abbreviation:  Physiol. Behav.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-05-21     Completed Date:  2010-09-23     Revised Date:  2014-09-21    
Medline Journal Info:
Nlm Unique ID:  0151504     Medline TA:  Physiol Behav     Country:  United States    
Other Details:
Languages:  eng     Pagination:  369-80     Citation Subset:  IM    
Copyright Information:
(c) 2010 Elsevier Inc. All rights reserved.
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MeSH Terms
Descriptor/Qualifier:
Adult
Diet Records
Eating
Female
Food Preferences / physiology*
Humans
Male
Models, Biological
Phenotype*
Philosophy
Propylthiouracil
Sodium Chloride / administration & dosage
Sodium, Dietary / administration & dosage*
Taste / physiology*
Taste Buds / anatomy & histology
Taste Perception
Young Adult
Grant Support
ID/Acronym/Agency:
DC00283/DC/NIDCD NIH HHS; R03 AG018619/AG/NIA NIH HHS; R03 AG018619-01/AG/NIA NIH HHS
Chemical
Reg. No./Substance:
0/Sodium, Dietary; 721M9407IY/Propylthiouracil; 7647-14-5/Sodium Chloride
Comments/Corrections

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