Bertino M, Beauchamp G K, Engelman K
Physiol Behav. 1986;38(2):203-13. doi: 10.1016/0031-9384(86)90155-1.
In previous studies with humans, moderate reduction of dietary sodium decreased preference for salty foods. It had been hypothesized that this occurred via reducing taste stimulation with salty foods. Taste function after increasing dietary salt (NaCl), either with or without increasing salt taste stimulation, was examined in two experiments. In Experiment 1, one group of subjects was required to add crystalline salt to food daily for 4 weeks. A second group ingested salt tablets for the same period. A third group ingested a placebo. Whereas urinary sodium excretion increased in both groups ingesting supplemental salt, the concentration of salt in soup rated as tasting most pleasant increased only in the group adding salt to food. Rated intensity of salt did not change. In Experiment 2, salt supplementation was extended to 6 weeks and taste function was tested more extensively. At the end of the experiment, the concentration of salt in soup rated as tasting most pleasant increased in the group which added the crystalline salt to food. This group also added more salt to soup to taste than did the salt tablet group. The most pleasant concentration of KCl in soup was not significantly affected. Taken together these two experiments suggest that the preferred concentration of salt in soup can be increased after dietary salt supplementation and that increased salt taste stimulation is probably required for this to occur.
在之前针对人类的研究中，适度减少饮食中的钠会降低对咸味食物的偏好。据推测，这是通过减少咸味食物的味觉刺激来实现的。在两项实验中，研究了增加饮食中的盐（氯化钠）后，无论是否增加咸味刺激，味觉功能的变化情况。在实验1中，一组受试者被要求连续4周每天在食物中添加结晶盐。第二组在同一时期服用盐片。第三组服用安慰剂。虽然摄入补充盐的两组受试者尿钠排泄量均增加，但只有在食物中加盐的那组，被评为味道最宜人的汤中的盐浓度增加了。盐的评级强度没有变化。在实验2中，补充盐的时间延长至6周，并对味觉功能进行了更广泛的测试。在实验结束时，在食物中添加结晶盐的那组，被评为味道最宜人的汤中的盐浓度增加了。与服用盐片的组相比，该组还会在汤中添加更多盐来调味。汤中氯化钾最宜人的浓度没有受到显著影响。综合这两项实验表明，补充饮食中的盐后，汤中盐的偏好浓度可能会增加，而这种情况的发生可能需要增加咸味刺激。
