scholarly journals Effect of Capsaicin on Salt Taste Sensitivity in Humans

2011 ◽  
Vol 17 (2) ◽  
pp. 167-170 ◽  
Author(s):  
Masataka NARUKAWA ◽  
Sho SASAKI ◽  
Tatsuo WATANABE
Keyword(s):  
Taste Sensitivity ◽  
Salt Taste

Salt Taste Detection: An R-Index Approach to Signal-Detection Measurements

Perception ◽  
1979 ◽  
Vol 8 (5) ◽  
pp. 497-506 ◽  
Author(s):  
Michael O'Mahony ◽  
Laura Gardner ◽  
Denise Long ◽  
Christi Heintz ◽  
Barbara Thompson ◽  
...  
Keyword(s):  
Signal Detection ◽  
Simultaneous Measurement ◽  
Signal Strength ◽  
Correct Choice ◽  
Taste Sensitivity ◽  
Noise Stimulus ◽  
Salt Taste ◽  
Predicted Probability ◽  
Index Approach ◽  
Taste Detection

The R-index approach to the signal-detection P(A) index of sensitivity was used to measure taste sensitivity to NaCl solutions. The R-index is the predicted probability of the correct choice of a signal, for a given signal – noise pair. For flow-wise and sipwise presentation, R-indices did not fluctuate significantly, provided subjects could not see the stimuli yet to be presented, indicating a lack of systematic sensitivity drift. The simultaneous measurement of more than one signal strength with reference to a common noise stimulus was seen to be a viable and sensitive procedure. Comparison of flow-wise and sipwise presentation of stimuli using R-indices, indicated that the former elicited greater subject sensitivity to NaCl taste.

scholarly journals Salt Taste Sensitivity in Acute Decompensated Heart Failure

2016 ◽  
Vol 22 (8) ◽  
pp. S3
Author(s):  
Jeffrey D. Wessler ◽  
Laura P. Cohen ◽  
Hannah Rosenblum ◽  
Wahida Karmally ◽  
Mathew S. Maurer ◽  
...  
Keyword(s):  
Heart Failure ◽  
Acute Decompensated Heart Failure ◽  
Decompensated Heart Failure ◽  
Taste Sensitivity ◽  
Salt Taste

SALT TASTE SENSITIVITY AND EXERCISE-INDUCED HYPERTENSION

2004 ◽  
Vol 22 (Suppl. 1) ◽  
pp. S208
Author(s):  
I CF Antonello ◽  
M Rabin ◽  
E M Carvalho ◽  
D Vilhordo ◽  
V S Antonello ◽  
...  
Keyword(s):  
Taste Sensitivity ◽  
Salt Taste ◽  
Induced Hypertension ◽  
Exercise Induced

Salt Taste Sensitivity and Stimulus Volume: Sips and Drops. Some Implications for the Henkin Taste Test

Perception ◽  
1984 ◽  
Vol 13 (6) ◽  
pp. 725-737 ◽  
Author(s):  
Michael O'Mahony ◽  
Sanah Atassi-Sheldon ◽  
Joanne Wong ◽  
Karen Klapman-Baker ◽  
Sau-Yin Wong
Keyword(s):  
Sodium Chloride ◽  
Taste Sensitivity ◽  
Taste Test ◽  
Salt Taste ◽  
Measured Sensitivity

Various presentation procedures and stimulus volumes were compared in their effect on salt taste sensitivity. For sodium chloride (NaCl) stimuli pipetted onto the tongue, subjects had comparable measured sensitivity to 10 ml and 1 ml volumes but a reduced sensitivity to 0.1 ml volumes. The greatest sensitivity was achieved with 10 ml sipped volumes. Modification of the Henkin dropwise triangluar taste test, by increasing the stimulus volumes, increased subjects' sensitivity. Only the 1 ml pipette presentation increased the sensitivity of the Henkin procedure, albeit slightly, to the detection of changes in taste sensitivity, the purpose for which the procedure was actually designed. Such modification did not perturb salivary NaCl levels more than the regular Henkin procedure, so it would not be expected to introduce sensitivity drift.

Abstract P328: Reduced Salt Taste Sensitivity Leads to Increase of Daily Salt Intake

Hypertension ◽  
2016 ◽  
Vol 68 (suppl_1) ◽  
Author(s):  
Minoru Isomura ◽  
Toru Nabika
Keyword(s):  
Diabetes Mellitus ◽  
Salt Intake ◽  
Sodium Intake ◽  
Taste Sensitivity ◽  
Taste Intensity ◽  
Spot Urine ◽  
Salt Taste ◽  
Significant Difference ◽  
Reduced Salt ◽  
Normal Sensitivity

Objective: It is empirically aware that inter-individual differences exist in sensitivity of salt taste. It is assumed that person with reduced sensitivity to salt taste may consume a higher amount of salt than those with a normal sensitivity of salt. The objective of this study is to reveal the relationship between the sensitivity of salt taste and salt intake. Design and method: In this study, we defined salt taste sensitivity by the threshold of the sense of salt taste. Therefore, we defined as reduced sensitivity when individuals were unable to sense salt taste in the concentration that majority of individuals could. Japanese residents who came to annual health checkups were recruited to this study. A series of salt-impregnated taste strips were used to measure salt taste intensity. Each taste strip was impregnated with sodium chloride at concentrations of 0, 0.6, 0.8, 1.0, 1.2, 1.4 and 1.6 g/cm 2 . Daily sodium intake was estimated from sodium excretion in the spot urine using Tanaka’s equation. Results: Among 1,207 participants, 979 (81.1%) individuals were considered to bear normal sensitivity because they were able to detect salt taste by taste strip of 0.6 or 0.8 g/cm 2 . However, 67 (5.6%) individuals were categorized as reduced sensitivity group because they were able to detect it only by the taste strip with the highest amount of salt, or unable to detect salt taste. Daily salt intake of reduced sensitivity group was significantly higher than those in normal sensitivity group (10.3g vs 9.7g, p<0.04). No significant difference was identified in blood presser. Salt taste sensitivity decreased by age, history of smoking and presence of diabetes mellitus. Conclusions: Our study revealed the sensitivity of salt taste is associated with daily salt intake, even adjusted by gender and age. Strict reduction of salt is recommended especially for Smokers or persons with diabetes mellitus, not only because low BP recommendation but also they might pretend to consume salt because of reduced sensitivity of salt taste.

Salt Taste Sensitivity and Stimulus Volume: Effect of Stimulus Residuals

Perception ◽  
1982 ◽  
Vol 11 (3) ◽  
pp. 347-357 ◽  
Author(s):  
Michael O'Mahony ◽  
Karen Klapman ◽  
Joanne Wong ◽  
Sanah Atassi
Keyword(s):  
Sodium Chloride ◽  
Signal Detection ◽  
Large Volume ◽  
Small Volume ◽  
Volume Effect ◽  
Taste Sensitivity ◽  
Salt Taste ◽  
Test Water

Sodium chloride (NaCl) stimulus residuals were seen to be greater after a large-volume NaCl rinse than after a small-volume rinse. Predicted changes in sensitivity dependent on adapting concentrations determined by residual levels were confirmed by signal detection R-index measures of sensitivity. R-index values were seen to be independent of the volume of the test water and NaCl stimuli used in their determination.

Changes in Salt Taste in Dialysis and Their Relationship to Blood Constituents

1986 ◽  
Vol 62 (2) ◽  
pp. 343-347 ◽  
Author(s):  
R. Shepherd ◽  
C. A. Farleigh ◽  
J. S. Pryor
Keyword(s):  
Sodium Chloride ◽  
Serum Sodium ◽  
Serum Zinc ◽  
Taste Sensitivity ◽  
Blood Constituents ◽  
Salt Taste ◽  
Sodium Diet ◽  
Taste Changes ◽  
Male Patients

Taste sensitivity for sodium chloride in solution and sensitivity and preference for sodium chloride in bread were measured in 14 male patients undergoing hemodialysis. There was an increase in sensitivity to salt taste following dialysis only when assessed using the bread samples. Patients on a lower sodium diet were more sensitive to salt taste in bread. Although the taste changes were not related to the decreases in serum sodium or to copper, greater increases in sensitivity were related to greater increases in serum zinc during dialysis.

Salivary Proteome Patterns Affecting Human Salt Taste Sensitivity

2017 ◽  
Vol 65 (42) ◽  
pp. 9275-9286 ◽  
Author(s):  
Theresa Stolle ◽  
Freya Grondinger ◽  
Andreas Dunkel ◽  
Chen Meng ◽  
Guillaume Médard ◽  
...  
Keyword(s):  
Taste Sensitivity ◽  
Salt Taste
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