Karita Kanae, Harada Matsuko, Yoshida Masao, Kokaze Akatsuki
Department of Public Health, Kyorin University School of Medicine, Mitaka, Tokyo, Japan.
J Nutr Sci Vitaminol (Tokyo). 2012;58(5):360-5. doi: 10.3177/jnsv.58.360.
We conducted a cross-sectional survey to evaluate the factors associated with dietary habits and mood states affecting taste sensitivity in 127 Japanese college women with a mean age of 19.2 y. Differential thresholds for the four basic tastes on the tongue were determined by the filter paper disc method, while dietary intake was assessed using a food frequency questionnaire. Psychological mood states were evaluated by the Profile of Mood State (POMS) questionnaire. Differential thresholds for saltiness and bitterness in alcohol drinkers were higher than those in alcohol non drinkers, whereas differential thresholds for the other tastes did not differ significantly between any of the stratified groups. Canonical correlation analysis revealed that among the five POMS mood states, POMS fatigue scores showed relatively stronger association with combined variables of taste thresholds. Logistic regression analysis revealed significant involvement of zinc and iron intake, and that POMS fatigue and anger scores affected the differential threshold for sourness. Specific mood and dietary factors were shown to be associated with sensitivity to sourness and bitterness. Among the five POMS mood states, high POMS fatigue scores and low POMS anger scores appeared to be associated with decreased taste sensitivity.
我们进行了一项横断面调查，以评估127名平均年龄为19.2岁的日本女大学生中与饮食习惯和情绪状态相关的影响味觉敏感性的因素。通过滤纸圆盘法测定舌上四种基本味觉的差异阈值，同时使用食物频率问卷评估饮食摄入量。通过情绪状态剖面图（POMS）问卷评估心理情绪状态。饮酒者对咸味和苦味的差异阈值高于不饮酒者，而其他味觉的差异阈值在任何分层组之间均无显著差异。典型相关分析显示，在POMS的五种情绪状态中，POMS疲劳得分与味觉阈值的综合变量显示出相对较强的关联。逻辑回归分析显示锌和铁的摄入量有显著影响，且POMS疲劳和愤怒得分影响酸味的差异阈值。特定的情绪和饮食因素与对酸味和苦味的敏感性相关。在POMS的五种情绪状态中，高POMS疲劳得分和低POMS愤怒得分似乎与味觉敏感性降低有关。
