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Association between Risk Factors for Health and Taste Perceptions of Middle-aged and Elderly People Living in Rural Areas


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Association between Risk Factors for Health and Taste Perceptions of Middle-aged and Elderly People Living in Rural Areas

Article information

Korean J Community Nutr. 2011;16(1):145-154
Publication date (electronic) : 2011 February 28
doi : https://doi.org/10.5720/kjcn.2011.16.1.145
Mee Sook Lee, Se In Oh1, Chung Shil Kwak2
Department of Food and Nutrition, Hannam University, Daejeon, Korea.
1Department of Food and Nutrition, Seoil University, Seoul, Korea.
2Institute on Aging, Seoul National University, Seoul, Korea.
Corresponding author: Mee Sook Lee, Department of Food and Nutrition, Hannam University, #461-6 Jeonmin-dong, Yuseong-gu, Daejeon 305-811, Korea. Tel: (042) 629-8794, Fax: (042) 629-8789, meesook@hnu.kr
Received 2010 December 23; Revised 2011 February 11; Accepted 2011 February 16.

Abstract

The purpose of this study was to evaluate the relationship between taste perceptions and risk factors for health of Korean elderly living in rural areas. Recognition thresholds for four basic tastes, drug consumption, BMI, fasting blood glucose, serum total cholesterol, serum triglyceride, systolic blood pressure, and diastolic blood pressure were assessed in 176 males and 312 females aged between 50 and 88 years. For the recognition threshold of the four basic tastes, alcohol drinking did not influence their sensitivities, but the alcohol drinking group preferred a higher pleasant concentration of NaCl than did the non-alcohol drinking group. However, smoking significantly decreased sensitivities of the four basic tastes. For the pleasant concentration of NaCl, the smoking group tended to prefer a higher concentration than the non-smoking group. Drug consumption, fasting blood glucose, serum total cholesterol, and serum triglycerides did not have a significant correlation to the sensitivity of the four basic tastes and preference of salty solution. Systolic blood pressure and diastolic blood pressure may have been positively correlated with the pleasant concentration of NaCl but did not correlate with the recognition thresholds of NaCl and sucrose. Further, systolic blood pressure was negatively correlated with the recognition thresholds of caffeine, whereas diastolic blood pressure was negatively correlated with the recognition thresholds of caffeine and citric acid. The finding that the risk factors for health correlated with taste perception has diagnostic and practical implications for health promotion for the elderly.

Keywords: elderly; taste perception; threshold; risk factors; blood pressure

Notes

This work was supported by the 2010 Hannam University Research Fund.

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Article information Continued

Copyright © 2011 The Korean Society of Community Nutrition

Table 1

General characteristics of the subjects

Table 1

1) p-value of the t-test or the χ2-test: *, ***: Significantly different at p < 0.05, p < 0.001

2) Mean ± SD

Table 2

Recognition threshold of four basic taste qualities and pleasant salty taste by alcohol drinking and smoking

Table 2

1) p-value of the MANOVA-test (adjusted by age): **: significantly different at p < 0.01

2) p-value of the MANOVA-test (adjusted by sex and age): *; significantly different at p < 0.05

3) Mean ± SD

Table 3

Recognition threshold of four basic taste qualities and pleasant salty taste by medication and BMI

Table 3

1) p-value of the MANOVA-test (adjusted by age): *: Significantly different at p < 0.05, 2) Mean ± SD

Table 4

Recognition threshold of four basic taste qualities and pleasant salty taste by blood lipids levels and blood pressure levels

Table 4

1) p-value of the MANOVA-test (adjusted by age): *, **: Significantly different at p < 0.05, p < 0.01, 2) Mean ± SD

Table 5

Correlation between taste thresholds and risk factors for health

Table 5

Pearson's correlation coefficient : *, **, ***; significantly different at p < 0.05, p < 0.01, p < 0.001