Salty taste threshold among children of different ethnicities

2020 ◽  
Author(s):  
Rosmawati Dora ◽  
Sim Yee Lim ◽  
Hasnah Haron ◽  
Jyh Eiin Wong ◽  
Noor Hafizah Yatiman ◽  
...  
Keyword(s):  
Taste Threshold ◽  
Salty Taste

scholarly journals THE SALTY TASTE THRESHOLD AND TONGUE CLEANING HABITS IN HEALTHY YOUNG ADULT MALE SMOKERS

2021 ◽  
Vol 7 (2) ◽  
pp. 97-104
Author(s):  
Marcella Bt Mohamad Azlin ◽  
Erna Herawati ◽  
Nanan Nur'aeny
Keyword(s):  
Young Adult ◽  
Adult Male ◽  
Heart Diseases ◽  
The Body ◽  
Adult Males ◽  
Taste Threshold ◽  
Healthy Young Adult ◽  
Young Adult Male ◽  
Salty Taste ◽  
Tongue Cleaning

Introduction: Smoking has adverse effects on the body such as various types of cancer, coronary heart diseases, stroke, peripheral vascular diseases, and oral changes including decreased taste sensation. There have been many studies on the effects of smoking on taste threshold, but specific studies in a group of young adult males and data on the frequency of tongue cleaning habits have not been reported. This study aims to determine the salty taste threshold and tongue cleaning habits in healthy young adult male smokers. Methods: This study was a descriptive cross-sectional study, and the subjects were taken by consecutive sampling. The criteria for the subjects were healthy males, aged 18-24 years old, who had a habit of smoking 10 cigarettes or more per day and had smoked for more than 1 year. A questionnaire was conducted including data on tongue cleaning habits before measuring the salt taste threshold using various concentrations of sodium chloride solution which are 0,012M, 0,014M, and 0,016M. Introduction: Smoking has adverse effects on the body such as various types of cancer, coronary heart diseases, stroke, peripheral vascular diseases, and oral changes including decreased taste sensation. There have been many studies on the effects of smoking on taste threshold, but specific studies in a group of young adult males and data on the frequency of tongue cleaning habits have not been reported. This study aims to determine the salty taste threshold and tongue cleaning habits in healthy young adult male smokers. Methods: This study was a descriptive cross-sectional study, and the subjects were taken by consecutive sampling. The criteria for the subjects were healthy males, aged 18-24 years old, who had a habit of smoking 10 cigarettes or more per day and had smoked for more than 1 year. A questionnaire was conducted including data on tongue cleaning habits before measuring the salt taste threshold using various concentrations of sodium chloride solution which are 0,012M, 0,014M, and 0,016M.

scholarly journals Avaliação da percepção sensorial ao gosto salgado em pessoas hipertensas

2019 ◽  
Vol 13 (2) ◽  
pp. 394
Author(s):  
Joelton Rocha Gomes ◽  
Evely Rocha Lima ◽  
Jamille Marinho Brazil ◽  
Daniel De Melo Silva ◽  
Gisele Bomfim Pereira ◽  
...  
Keyword(s):  
Social Sciences ◽  
Arterial Hypertension ◽  
Test Group ◽  
Cross Sectional Study ◽  
Control Group ◽  
Sensory Threshold ◽  
Taste Threshold ◽  
Cross Sectional ◽  
The Social ◽  
Salty Taste

RESUMOObjetivo: avaliar a percepção gustativa ao gosto salgado em pessoas com hipertensão arterial sistêmica. Método: trata-se de um estudo quantitativo, descritivo e transversal, realizado com indivíduos diagnosticados com hipertensão arterial, caracterizando o grupo teste, e com indivíduos não hipertensos, definindo o grupo controle. Realizou-se este estudo no segundo semestre de 2017. Executou-se o teste de estímulo da boca toda para o gosto salgado a fim de avaliar o limiar gustativo. Utilizou-se, para a comparação entre as médias de dados não pareados, o teste de Mann-Whitney a 5% de probabilidade. Estudaram-se as análises no Statistical Package for the Social Sciences, apresentando os resultados em forma de figura e tabela. Resultados: observou-se que, na primeira e segunda seções, que continham as menores concentrações de NaCl, 0,09 g/L e 0,18 g/L, respectivamente, 54% do grupo controle conseguiu detectar o gosto salgado, resultado muito maior que o do grupo teste (18,82%). Conclusão: notou-se que o limiar gustativo para o gosto salgado foi maior nos indivíduos hipertensos quando comparados aos indivíduos normotensos. Descritores: Doença Crônica; Paladar; Comportamento Alimentar; Limiar Sensorial; Limiar Gustativo; Hipertensão.ABSTRACT Objective: to evaluate gustatory perception of salty taste in people with systemic arterial hypertension. Method: this is a quantitative, descriptive and cross-sectional study of individuals diagnosed with arterial hypertension, characterizing the test group, and non-hypertensive individuals, defining the control group. This study was carried out in the second half of 2017. The whole mouth stimulus test for the salty taste was performed in order to evaluate the taste threshold. The Mann-Whitney test at 5% probability was used to compare unpaired mean data. The analyzes were studied in the Statistical Package for the Social Sciences, presenting the results in figure and table form. Results: it was observed that in the first and second sections, containing the lowest concentrations of NaCl, 0.09 g / L and 0.18 g / L, respectively, 54% of the control group was able to detect salty taste, higher than that of the test group (18.82%). Conclusion: it was observed that the taste threshold for salty taste was higher in hypertensive individuals when compared to normotensive individuals. Descriptors: Chronic Disease; Palate; Food Behavior; Sensory Threshold; Threshold; Hypertension.RESUMEN Objetivo: evaluar la percepción gustativa del gusto salado en personas con hipertensión arterial sistémica. Método: se trata de un estudio cuantitativo, descriptivo y transversal, realizado con individuos diagnosticados con hipertensión arterial, caracterizando el grupo test, y con individuos no hipertensos, definiendo el grupo control. Se realizó este estudio en el segundo semestre de 2017. Se ejecutó la prueba de estímulo de la boca entera para el gusto salado a fin de evaluar el umbral gustativo. Se utilizó, para la comparación entre los promedios de datos no pareados, la prueba de Mann-Whitney al 5% de probabilidad. Se estudiaron los análisis en el Statistical Package for the Social Sciences, presentando los resultados en forma de figura y tabla. Resultados: se observó que, en la primera y segunda secciones, que contenían las menores concentraciones de NaCl, 0,09 g / L y 0,18 g / L, respectivamente, el 54% del grupo control logró detectar el gusto salado, mayor que el del grupo de prueba (18,82%). Conclusión: se notó que el umbral gustativo para el gusto salado fue mayor en los individuos hipertensos cuando comparados a los individuos normotensos. Descritores: Enfermedad Crónica; El Gusto; Comportamiento Alimenticio; Umbral Sensorial; Umbral Gustativo; Hipertensión. 

scholarly journals The associations between genetics, salt taste perception and salt intake in young adults

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Leta Pilic ◽  
Yiannis Mavrommatis
Keyword(s):  
Risk Factors ◽  
Young Adults ◽  
Confidence Interval ◽  
Salt Intake ◽  
Sodium Intake ◽  
Taste Perception ◽  
Taste Threshold ◽  
Salt Taste ◽  
Life Years ◽  
Salty Taste

AbstractHypertension is a major cause of cardiovascular disease and overall mortality. High dietary salt intake is one of the key risk factors for hypertension and in 2017, it was one of the three leading dietary risk factors for death and disability adjusted life years globally. Despite the efforts to change this behaviour, salt consumption still exceeds the recommendations. One of the main determinants of food intake, and potentially salt, is taste. Taste perception may be genetically determined, however research exploring the associations between genetics, salt taste perception and salt intake is scarce. This may be of special importance in younger adult populations where increased preference for salt is suggested. Therefore, the aim of this study was to explore the associations between genetics, salt taste perception (taste threshold and preference) and salt intake in young adults.This study was approved by the St Mary's University Ethics Sub-Committee. Forty-two participants (18–35 years, 67% female and 33% male) completed the study. Salt taste thresholds were identified using the British Standards Institution sensory analysis method (BS ISO 3972:2011) and preference for salty taste by asking participants how salty they usually prefer to eat their food using a Likert scale. Salt intake, expressed as mg sodium/1000 kcal, was measured using a five-step multiple pass 24-hour recall for one day of the week and one weekend day. Participants were genotyped for two genetic variants in the SCNN1B and TRPV1 genes, which code for ion channels expressed in taste cells. Multiple regression analysis was performed including SCNN1B and TRPV1 variants, salt taste threshold and preference as predictor variables and sodium intake (mg/1000 kcal) as the dependent variable. Statistical significance was set at p < 0.05.Participants were normal weight (Body Mass Index 23.8 ± 3.7 kg/m2), predominantly Caucasian with salt intake 7.5 ± 2.7 g per day, reflecting current intakes in the UK. Regression model including genetics, thresholds and preference for salty taste explained 54% of the variance (p = 0.028). In this model, TRPV1 variant rs8065080 [β = 422, confidence interval (50, 794), p = 0.030] and salt preference [β = 618, confidence interval (258, 978), p = 0.004] were indicated as predictors of sodium intake. These findings suggest that genetics and preference for salty taste may be drivers of salt intake in younger populations. If replicated, this information may in the future be used in designing more personalised approaches in changing this behaviour.

scholarly journals The Correlation amongst Salty Taste Preference and Overactive Bladder Symptoms in Female Individuals

2021 ◽  
Vol 18 (2) ◽  
pp. 518
Author(s):  
Jin-Won Noh ◽  
Kyoung-Beom Kim ◽  
Jae Heon Kim ◽  
Young Dae Kwon
Keyword(s):  
Dietary Habits ◽  
Sodium Intake ◽  
Taste Preference ◽  
Close Correlation ◽  
Design Data ◽  
Cross Sectional ◽  
Salty Taste ◽  
Multiple Variables ◽  
Storage Symptom ◽  
And Storage

Sodium intake could have an indirect effect on storage symptoms as it is an established fact that it has a correlation to hypertension (HTN). However, clinical support for the correlation of sodium intake to STORAGE symptom remains scarce. Therefore, the present work sought to determine how sodium intake and OAB symptom seriousness were correlated in female individuals based on a cross-sectional research design. Data from 115,578 respondents chosen from 228,921 individuals enrolled in the Korean Community Health Survey (KCHS) were subjected to cross-sectional analysis. The correlation amongst sodium intake and STORAGE symptom was assessed on the basis of estimates of the incidence rate ratio (IRR) with 95% confidence interval (CI). Furthermore, joint correspondence analysis (JCA) was conducted to investigate how a predilection for salty taste was associated with several factors, including STORAGE symptom, socio-economic factors, comorbidities, and dietary habits. By comparison to respondents indicating a neutral predilection for salty taste, those who indicated a predilection for bland and salty taste were 7.1% (IRR = 1.071, p < 0.001, 95% CI = 1.045–1.097) and 20.5% (IRR = 1.205, p < 0.001, 95% CI = 1.177–1.234) more probable to experience severe STORAGE symptom, within an adjusted model with multiple variables. JCA confirmed the existence of a correlation between predilection for salty taste and STORAGE symptom. A close correlation was established to exist between predilection for salty taste and lower urinary tract symptoms (LUTS), such as voiding and storage symptoms and nocturia. Moreover, sodium intake was found to be a risk factor for LUTS seriousness in both excessive and deficient amount.

scholarly journals The absolute behavioral taste threshold for sodium saccharin in the rat

1969 ◽  
Vol 15 (5) ◽  
pp. 272-273 ◽  
Author(s):  
Jerome S. Stumphauzer ◽  
Ruth Ann Williams
Keyword(s):  
Taste Threshold ◽  
Sodium Saccharin ◽  
The Absolute

scholarly journals Marginal Zinc Deficiency and Changes in Behavioral Salt Taste Threshold and Salt Preference in Mice.

1991 ◽  
Vol 37 (2) ◽  
pp. 185-199 ◽  
Author(s):  
Xing-Wang LIU ◽  
Yasushi DEJIMA ◽  
Tsuguyoshi SUZUKI ◽  
Sei-ichiro HIMENO ◽  
Yoichi OKAZAKI
Keyword(s):  
Zinc Deficiency ◽  
Taste Threshold ◽  
Salt Taste ◽  
Marginal Zinc Deficiency
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