Korean Journal of Community Nutrition

Original Articles

[English]
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age: Lin Jiang, Yun Young Jung, Yeon Kyung Lee; Korean J Community Nutr 2016;21(1):75-83. Published online February 29, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.1.75

OBJECTIVES
The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age.
METHODS
A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors.
RESULTS
Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste.
CONCLUSIONS
This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

Citations

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Journal of the Korean Society of Food Science and Nutrition.2022; 51(6): 561. CrossRef
Comparison of Taste Preferences, Eating Behaviors, and Dietary Habits according to Age of the Elderly in Chungcheong-do
Eun-Sun Park, Mi-Kyeong Choi
Journal of the East Asian Society of Dietary Life.2019; 29(2): 139. CrossRef
Unstimulated saliva: Background noise in taste molecules
Gilles Feron
Journal of Texture Studies.2019; 50(1): 6. CrossRef
Altered Salivary Flow, Protein Composition, and Rheology Following Taste and TRP Stimulation in Older Adults
Rose-Anna Grace Pushpass, Blánaid Daly, Charles Kelly, Gordon Proctor, Guy Howard Carpenter
Frontiers in Physiology.2019;[Epub] CrossRef

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[English]
Comparison of Salty Taste Assessment and High-Salt Dietary Behaviors among University Students and Chinese Students in Daegu, South Korea and University Students in Shenyang, China: Lin Jiang, Yeon Kyung Lee; Korean J Community Nutr 2013;18(6):555-564. Published online December 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.6.555

Abstract PDF PubReader

The purpose of this study was to compare and analyze the assessment of salty taste and high-salt dietary behaviors of Korean university students and their Chinese counterparts. The researchers developed a taste assessment computer program focusing on preference for salty taste, and it was applied to 300 university students, including 100 Korean students, and 100 Chinese students in Daegu of South Korea, and 100 Chinese students in Shenyang of China (144 males and 156 females). The results of the taste assessment of Chinese and Korean university students are as follows. Among males, Koreans (36.0%), Chinese students in Korea (36.2%), and Chinese (40.4%) scored highest in the "a bit salty" followed by "normal." Among females, Koreans (36.0%), Chinese students in Korea (49.1%), and Chinese (28.3%) scored highest in the "normal". In terms of salt concentration in solution, among the male subjects, most Koreans favored the salt concentration of 0.31%, which is considered to be a "normal" concentration; most Chinese students in Korea favored 0.63%, which is considered to be "a bit salty", and most Chinese favored the concentration of 1.25%, which is considered to be "salty". As for the female subjects, Koreans, Chinese students studying abroad, and Chinese favored 0.31%, the "normal" level of concentration. Korean students scored higher than Chinese students in Korea and Chinese students both in males and females (p < 0.001, p < 0.01), in terms of high-salt dietary behaviors favored salty taste. This study suggests that Chinese university students need nutrition education in terms of modifying eating behaviors to reduce dietary salt intake.

Citations

Citations to this article as recorded by

Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
Qi Li, Ji Eun Lee, Jeong Ok Rho
Journal of the East Asian Society of Dietary Life.2021; 31(2): 91. CrossRef
Comparison Study of Dietary Behavior, Nutrition Knowledge, and Body Weight Perception of Female High School Students in Jeonju, Korea and Jinan, China
Eun-Jung Joo, Eun-Sook Park
Korean Journal of Human Ecology.2016; 25(1): 121. CrossRef
Correlations Among Threshold and Assessment for Salty Taste and High-salt Dietary Behavior by Age
Lin Jiang, Yun-Young Jung, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2016; 21(1): 75. CrossRef

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[English]
Development and Evaluation of a Nutrition Education Program on Sodium Reduction in Elementary School Students: Yun Young Jung, Eun Kyung Shin, Hye Jin Lee, Nan Hee Lee, Byung Yeol Chun, Moon Young Ann, Yeon Kyung Lee; Korean J Community Nutr 2009;14(6):746-755. Published online December 31, 2009

Abstract PDF: This study was to develop and evaluate a nutrition education program to reduce dietary sodium. The school children (218 boys, 226 girls), from 8 elementary schools in the city of Daegu, Korea, were involved in this study. This research was based on the data from two groups of elementary school children, the "education" group (n = 240), and "no-education" group (n = 204). Educational media and programs were developed to educate the education group for four weeks and were presented on the web (www.saltdown.com). After education, the preference for a non-salty taste in the education group increased 10%, compared with those who preferred a non-salty taste before education. There was a significant change away from a preference for a salty taste and a rise in the mean score for nutrition knowledge and dietary attitude in the education group compared to the no-education group (p < 0.05). This study indicates that school children can reduce their dependency on preference for a salty taste and change their high-salt dietary behavior after the education.

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