Product Design and Quality Management Group, Wageningen University, 6700 EV Wageningen, The Netherlands.
Appetite. 2012 Feb;58(1):48-55. doi: 10.1016/j.appet.2011.09.001. Epub 2011 Sep 29.
The effect of salt intensity on ad libitum intake of tomato soup was investigated when soup was served as a first course and as a second course. Also the effect of salt intensity in soup on subsequent sweet vs. savory choice of sandwich fillings was investigated. Forty-three healthy subjects consumed ad libitum a low-salt (LS), ideal-salt (IS) and high-salt (HS) tomato soup in both meal settings. The salt concentrations were selected on an individual basis, in a way that IS was most pleasant and LS and HS were similar in pleasantness. The ad libitum intake of IS soup was higher than that of LS and HS soup, and the ad libitum intake of LS soup was higher than that of HS soup. The meal setting, soup as a first or as a second course, did not affect ad libitum intake. Salt intensity in soup did not predict sweet vs. savory choice of fillings in grams or energy, although most sodium from fillings was consumed after intake of HS soup. In conclusion, a higher salt intensity lead to lower ad libitum intake of soup similar in palatability (LS vs. HS). In addition, salt intensity in soup does not predict sweet vs. savory food choice.
研究了在作为第一道菜和第二道菜供应时，盐度对随意摄入番茄汤的影响。还研究了汤中盐度对随后对甜咸三明治馅料选择的影响。43 名健康受试者在两种用餐环境下随意摄入低钠（LS）、理想钠（IS）和高钠（HS）番茄汤。根据个人情况选择盐浓度，使 IS 最令人愉悦，LS 和 HS 在愉悦度上相似。IS 汤的随意摄入量高于 LS 和 HS 汤，LS 汤的随意摄入量高于 HS 汤。用餐设置，作为第一道菜或第二道菜，不会影响随意摄入。汤中的盐度强度并没有预测甜咸馅料的选择，无论是以克还是能量为单位，尽管在摄入 HS 汤后，馅料中的大部分钠都被消耗掉了。总之，较高的盐度强度会导致相似口感（LS 与 HS）的汤的随意摄入量降低。此外，汤中的盐度强度并不能预测甜咸食物的选择。
