Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking

摘要: Our sodium-rich food supply compels investigation of how variation in salt sensation influences liking and intake high-sodium foods. While supertasters (those with heightened propylthiouracil (PROP) bitterness or taste papillae number) report greater saltiness from concentrated solutions, the non-taster/supertaster effect on sodium is unclear. We assessed taster effects sensation, among 87 healthy adults (45 men). PROP showed stronger associations perceived foods than did number. Supertasters reported: chips/pretzels broth at levels comparable to regular-sodium products; sensory and/or changes growing concentration cheeses (where ions mask bitterness) broths; less frequently salting were attenuated women. Compared men, women reported more for products. Across men women, Structural Equation Models number independently explained variability consuming by impacting liking. when was added broth, which then associated liking, finally frequent intake. Greater via reduced high-fat/high-sodium In summary, sensations differences hedonic responses thus Despite adding salt, consumed through food, as important preference, both its salty masking bitterness.