Bertino M, Beauchamp G K, Engelman K
Am J Clin Nutr. 1982 Dec;36(6):1134-44. doi: 10.1093/ajcn/36.6.1134.
A group of young adult subjects was placed on self-maintained, low sodium diets for 5 months. Taste responses to salt in solutions, soups, and crackers were determined both during the 2 months preceding diet initiation and during a 5-month period when subjects lowered their sodium intake. Taste responses were also determined in a control group with ad libitum salt consumption throughout the same period. Perceived intensity of salt in crackers increased. The salt concentrations of maximum pleasantness in soup and crackers fell in the experimental subjects but not in the control subjects. These results demonstrate that the preferred level of salt in food is dependent on the level of salt consumed and that this preferred level can be lowered after a reduction in sodium intake. The implications of these findings for the maintenance of low sodium diets are discussed.
一组年轻成年受试者进行了为期5个月的自我维持低钠饮食。在开始饮食前的2个月以及受试者降低钠摄入量的5个月期间，测定了他们对溶液、汤和饼干中盐的味觉反应。同时还测定了一个同期随意摄入盐分的对照组的味觉反应。饼干中盐的感知强度增加。汤和饼干中最大愉悦感的盐浓度在实验对象中下降，但在对照对象中未下降。这些结果表明，食物中盐的偏好水平取决于所摄入的盐量，并且在钠摄入量减少后，这种偏好水平可以降低。本文讨论了这些发现对维持低钠饮食的意义。
