Pangborn R M, Pecore S D
Am J Clin Nutr. 1982 Mar;35(3):510-20. doi: 10.1093/ajcn/35.3.510.
Normotensive young adults, categorized as having high, medium, or low dietary intakes of salt based on a food habits questionnaire, participated in a series of discrimination, perceived intensity, and preference tests of solutions of NaCl and of salted tomato juice. In ad libitum preference tests, subjects with a low salt intake added less NaCl to salt-free tomato juice, and had higher salivary sodium levels. However, large individual variability precluded discernment of a clear-cut relation among these measures. No significant correlations were obtained between salt intake and detection thresholds of 57 subjects for NaCl in water or in juice. In water solutions, salt recognition was greater for the high intake group than for the other groups, with a reverse trend for tomato juice. The experiments demonstrated that 1) discrimination, sensitivity, perceived intensity, preference, and hedonic responses to salt were independent behavioral measures; 2) few sensory measures were related to estimated salt intake; 3) patterns of response to saltiness could not be extrapolated from water solutions to the more complex juice, 4) NaCl elicited a variety of qualitative responses, depending on concentration and medium of dispersion, and 5) a more accurate test instrument is needed for estimating dietary intake of salt.
血压正常的年轻人根据饮食习惯问卷被分为高盐、中盐或低盐饮食摄入类别，他们参与了一系列关于氯化钠溶液和加盐番茄汁的辨别、感知强度及偏好测试。在随意偏好测试中，低盐摄入的受试者向无盐番茄汁中添加的氯化钠较少，且唾液钠水平较高。然而，个体差异较大，无法明确这些指标之间的关系。57名受试者对水中或果汁中氯化钠的检测阈值与盐摄入量之间未获得显著相关性。在水溶液中，高摄入组对盐的识别能力高于其他组，而在番茄汁中则呈现相反趋势。实验表明：1）对盐的辨别、敏感度、感知强度、偏好和享乐反应是独立的行为指标；2）很少有感官指标与估计的盐摄入量相关；3）对咸味的反应模式不能从水溶液外推到更复杂的果汁；4）氯化钠根据浓度和分散介质会引发多种定性反应；5）需要一种更精确的测试工具来估计饮食中的盐摄入量。
