Little A C, Brinner L J
J Am Diet Assoc. 1985 May;85(5):557-63.
Dietary sodium restriction is increasingly regarded as important in the prevention and treatment of essential hypertension. However, low-sodium diets are frequently considered unpalatable and therefore unfeasible. The objectives of this study were to determine (a) whether hypertensives, treated and untreated, differ in saltiness taste perception from age-matched normotensive controls and (b) whether sodium reduction can be accomplished by substituting another taste stimulus without reducing apparent saltiness and palatability. Subjects included 72 hypertensives, 44 to 69 years old, divided among three treatment groups; 25 age-matched normotensive controls; and an additional 21 normotensives, 20 to 43 years old, to provide an age continuum for evaluating age effects. Taste responses were measured in terms of saltiness intensity and preference using tomato juice varying systematically in sodium chloride and citric acid content. No significant differences were found between normotensives and hypertensives. No significant effects were associated with blood pressure status, therapeutic regimen, age, sex, race, or anthropometric measurements. Both sodium chloride and citric acid were main effects for saltiness, allowing a trade-off between salt and acid. Addition of citric acid permitted 50% reduction of sodium content in tomato juice without disturbing palatability criteria. Results provide a model for modifying other processed foods.
饮食中限制钠摄入在原发性高血压的预防和治疗中日益被视为重要措施。然而，低钠饮食常被认为口感不佳，因此不可行。本研究的目的是确定：（a）已治疗和未治疗的高血压患者与年龄匹配的血压正常对照组在咸味味觉感知上是否存在差异；（b）能否通过替代另一种味觉刺激来减少钠含量，同时不降低明显的咸味和适口性。研究对象包括72名年龄在44至69岁之间的高血压患者，分为三个治疗组；25名年龄匹配的血压正常对照组；以及另外21名年龄在20至43岁之间的血压正常者，以提供一个年龄连续体来评估年龄效应。使用氯化钠和柠檬酸含量系统变化的番茄汁，根据咸味强度和偏好来测量味觉反应。血压正常者和高血压患者之间未发现显著差异。血压状态、治疗方案、年龄、性别、种族或人体测量指标均未产生显著影响。氯化钠和柠檬酸都是影响咸味的主要因素，因此可以在盐和酸之间进行权衡。添加柠檬酸可使番茄汁中的钠含量降低50%，而不影响适口性标准。研究结果为改良其他加工食品提供了一个模型。
