Mee Sook Lee

doi:10.5720/kjcn.2014.19.5.448

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Research Article
The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas: Mee Sook Lee; Korean Journal of Community Nutrition 2014;19(5):448-458.
DOI: https://doi.org/10.5720/kjcn.2014.19.5.448
Published online: October 31, 2014

Department of Food and Nutrition, Hannam University, Daejeon, Korea.

Corresponding author: Mee Sook Lee. Department of Food and Nutrition, Hannam University, 1646 Yuseong-ro, Yuseong-gu, Daejeon 305-811, Korea. Tel: (042) 629-8794, Fax: (042) 629-8789, meesook@hnu.kr

• Received: September 26, 2014 • Revised: October 25, 2014 • Accepted: October 25, 2014

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
REFERENCES

Abstract

Objectives
Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people.
Methods
We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sipand-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed.
Results
The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste.
Conclusions
The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.
Keywords: elderly; preference of salty taste; pleasant salt concentration

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Table 1

Characteristics of the subjects by pleasant salty taste group

1) p-value of χ²-test

2) N (%)

^*: p < 0.05

Table 2

Dietary behaviors of subjects by pleasant salty taste group

1) p-value of χ²-test:

2) N (%)

^*: p < 0.05

Table 3

Preferences of food taste by pleasant salty taste group

1) p-value of χ²-test

2) N (%)

^***: p < 0.001

Table 4

Frequencies of food consumption by pleasant salty taste group

1) p-value of t-test

2) Frequencies of food consumption: times per week

3) Mean ± SD

^*: p < 0.05

Table 5

Quality of life index, depression, cognitive function and Mini-nutritional status assessment by pleasant salty taste group

1) p-value of t-test or χ²-test

2) Quality of life index score by Nam HS et. al. (2007)

3) Mean ± SD

4) Mini-nutritional status assessment score

5) Geriatric depression scale: depressed ≥ 7

6) N (%)

7) Korean mini-mental status examination

^*: p < 0.05, ^**: p < 0.01

Table 6

Anthropometric and biochemical measurements by pleasant salty taste group

1) p-value of t-test

2) Mean ± SD

^**: p < 0.01, ^***: p < 0.001

Table 7

Correlation between pleasant salt taste concentration, food consumption frequencies and various risk factors for health

1) Quality of life index score by Nam HS et. al. (2007)

2) Geriatric depression scale

3) Korean mini-mental status examination

4) Mini-nutritional status assessment score

5) Pearson's correlation coefficient (adjusted by age and sex except age's correlation was adjusted by sex)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Figure & Data

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The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas

Korean J Community Nutr. 2014;19(5):448-458. Published online October 31, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.5.448

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The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas

Table 1

Characteristics of the subjects by pleasant salty taste group

1) p-value of χ²-test

2) N (%)

^*: p < 0.05

Table 2

Dietary behaviors of subjects by pleasant salty taste group

1) p-value of χ²-test:

2) N (%)

^*: p < 0.05

Table 3

Preferences of food taste by pleasant salty taste group

1) p-value of χ²-test

2) N (%)

^***: p < 0.001

Table 4

Frequencies of food consumption by pleasant salty taste group

1) p-value of t-test

2) Frequencies of food consumption: times per week

3) Mean ± SD

^*: p < 0.05

Table 5

Quality of life index, depression, cognitive function and Mini-nutritional status assessment by pleasant salty taste group

1) p-value of t-test or χ²-test

2) Quality of life index score by Nam HS et. al. (2007)

3) Mean ± SD

4) Mini-nutritional status assessment score

5) Geriatric depression scale: depressed ≥ 7

6) N (%)

7) Korean mini-mental status examination

^*: p < 0.05, ^**: p < 0.01

Table 6

Anthropometric and biochemical measurements by pleasant salty taste group

1) p-value of t-test

2) Mean ± SD

^**: p < 0.01, ^***: p < 0.001

Table 7

Correlation between pleasant salt taste concentration, food consumption frequencies and various risk factors for health

1) Quality of life index score by Nam HS et. al. (2007)

2) Geriatric depression scale

3) Korean mini-mental status examination

4) Mini-nutritional status assessment score

5) Pearson's correlation coefficient (adjusted by age and sex except age's correlation was adjusted by sex)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 1 Characteristics of the subjects by pleasant salty taste group

1) p-value of χ²-test

2) N (%)

^*: p < 0.05

Table 2 Dietary behaviors of subjects by pleasant salty taste group

1) p-value of χ²-test:

2) N (%)

^*: p < 0.05

Table 3 Preferences of food taste by pleasant salty taste group

1) p-value of χ²-test

2) N (%)

^***: p < 0.001

Table 4 Frequencies of food consumption by pleasant salty taste group

1) p-value of t-test

2) Frequencies of food consumption: times per week

3) Mean ± SD

^*: p < 0.05

Table 5 Quality of life index, depression, cognitive function and Mini-nutritional status assessment by pleasant salty taste group

1) p-value of t-test or χ²-test

2) Quality of life index score by Nam HS et. al. (2007)

3) Mean ± SD

4) Mini-nutritional status assessment score

5) Geriatric depression scale: depressed ≥ 7

6) N (%)

7) Korean mini-mental status examination

^*: p < 0.05, ^**: p < 0.01

Table 6 Anthropometric and biochemical measurements by pleasant salty taste group

1) p-value of t-test

2) Mean ± SD

^**: p < 0.01, ^***: p < 0.001

Table 7 Correlation between pleasant salt taste concentration, food consumption frequencies and various risk factors for health

1) Quality of life index score by Nam HS et. al. (2007)

2) Geriatric depression scale

3) Korean mini-mental status examination

4) Mini-nutritional status assessment score

5) Pearson's correlation coefficient (adjusted by age and sex except age's correlation was adjusted by sex)