Taste sensitivity to NaCl is associated with liking of salty foods and BMI

Kwon, J. and Keast, R.S.J. 2008, Taste sensitivity to NaCl is associated with liking of salty foods and BMI, in NSA 2008 : Proceedings of the Nutrition Society of Australia Annual Scientific Meeting, HEC Press, Adelaide, S.Aust..

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Title Taste sensitivity to NaCl is associated with liking of salty foods and BMI
Author(s) Kwon, J.
Keast, R.S.J.
Conference name Nutrition Society of Australia Scientific Meeting (32nd : 2008 : Adelaide, S.Aust.)
Conference location Adelaide, S.Aust.
Conference dates 30 Nov.-3 Dec. 2008
Title of proceedings NSA 2008 : Proceedings of the Nutrition Society of Australia Annual Scientific Meeting
Publication date 2008
Publisher HEC Press
Place of publication Adelaide, S.Aust.
Summary Background – It is widely acknowledged that sodium is consumed in excess in most developed countries. Sodium (Na) consumption has been a target of public health interventions in recent years due to its link to numerous adverse health affects such as hypertension and cardiovascular disease. While much of the current research is directed at strategies to reduce sodium in foods and the diet, little is known about the factors which determine salt consumption and preference. Currently, there is no research relating NaCl taste sensitivity and liking of food, or if NaCl taste sensitivity may manifest in changes in BMI.
Objective – Establish whether a relationship exists between NaCl taste sensitivity, preference for salty foods and BMI.
Design – Taste sensitivity to NaCl was determined for 119 subjects (104 female) according to the procedure laid out by “ISO 3972:1991 – Method of investigating sensitivity of taste”. In a separate session subjects rated their liking of generic biscuit with 2 levels of added NaCl [low (2.9g/100g) & high (19.1g/100g)] using the 9-point hedonic scale. BMI was calculated from self reported height and weight data collected. Spearman’s rank order correlation was used to determine whether an association existed between NaCl taste sensitivity, preference for salty foods and BMI.
Outcomes – A significant positive correlation was found between BMI and NaCl taste sensitivity (r=0.204, p<0.05). In addition there was a significant positive correlation between BMI and liking of low NaCl biscuits (r=0.267, p<0.01). No significant associations were identified between the high NaCl cracker and NaCl taste sensitivity or BMI. A paired t-test showed there was no significant difference in liking of the low and commercial NaCl crackers (p=0.078).
Conclusion – This study revealed that individuals with a higher BMI have a greater liking of low NaCl biscuits, and this may be due to their increased NaCl taste sensitivity. The results suggest that NaCl taste sensitivity may be a factor in foods consumed by an individual which in turn may influence weight status.
Language eng
Field of Research 170112 Sensory Processes, Perception and Performance
Socio Economic Objective 920411 Nutrition
HERDC Research category E3 Extract of paper
Copyright notice ©2008, HEC Press
Persistent URL http://hdl.handle.net/10536/DRO/DU:30019154

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