Vélez Héctor, Santiago Alejandra, Bredy Rafael, Magraner Miguel, Benítez Pedro
Internal Medicine Residency, Damas Hospital - Ponce School of Medicine Teaching Consortium, Ponce, Puerto Rico.
Bol Asoc Med P R. 2006 Oct-Dec;98(4):294-9.
Sodium appetite reflects the importance of sodium homeostasis. The sodium ion is one of the most important risk factors in the development of hypertension. Humans, for various reasons, seem to have a specific preference for salt which is consumed in excess of need and this has been characterized as an important contributor to hypertension. Salt intake is related to the salt taste sensitivity threshold and the salt good taste level. Gustatory sensibility responds to various physiological mechanisms and salt taste is directly modified by cultural and socio-economical factors. We measured the salt taste sensitivity threshold and salt good taste level of a young student population. Air popped popcorn sprayed with different Molar concentrations of salt where given to students to taste and a questionnaire to evaluate diet salt intake preferences. Both salt taste sensitivity threshold and salt good taste level graph patterns are different from each other. Salt taste sensitivity threshold has a bell shape distribution with different molar salt concentrations. The major tendency of the salt umbral sensitivity of our population was the 0.5 M concentration. Salt good taste level has an exponential shape distribution with different molar salt concentrations. The tendency for the good taste level of our population was 3 M. Smoking does not seem to modify the salt taste sensitivity thresholds or the salt good taste level graphs. Also, salt shaker use does not seem to modify salt taste sensitivity thresholds or salt good taste level graphs in our population. Salt taste sensitivity threshold is probably associated to morpho-physiological factors. Salt good taste level is mainly associated with the cultural environment. The majority of subjects have a tendency to prefer foods with higher concentrations of salt increasing the possibility of exposure to the salt intake risk factor.
钠食欲反映了钠稳态的重要性。钠离子是高血压发展过程中最重要的风险因素之一。出于各种原因，人类似乎对盐有特定的偏好，摄入的盐超过了需求，这被认为是高血压的一个重要促成因素。盐的摄入量与盐味敏感阈值和盐的美味程度有关。味觉敏感性对各种生理机制做出反应，盐味会直接受到文化和社会经济因素的影响。我们测量了年轻学生群体的盐味敏感阈值和盐的美味程度。将喷洒了不同摩尔浓度盐的空气爆米花给学生品尝，并通过问卷评估饮食中盐摄入偏好。盐味敏感阈值和盐的美味程度的图表模式彼此不同。盐味敏感阈值随不同摩尔浓度的盐呈现钟形分布。我们群体中盐阈值敏感性的主要趋势是0.5M浓度。盐的美味程度随不同摩尔浓度的盐呈现指数形分布。我们群体中美味程度的趋势是3M。吸烟似乎不会改变盐味敏感阈值或盐的美味程度图表。此外，在我们的群体中，使用盐瓶似乎也不会改变盐味敏感阈值或盐的美味程度图表。盐味敏感阈值可能与形态生理因素有关。盐的美味程度主要与文化环境有关。大多数受试者倾向于更喜欢含盐量较高的食物，这增加了接触盐摄入风险因素的可能性。
