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

Citations to this article as recorded by

Consumer's Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon Powder
Ji-U Jin, Mi-Sook Cho, Ji-Eun Oh
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]
Association between Preferences of Salty Food and Acuity and Preferences of Taste of the Elderly People Living in Rural Area: Mee Sook Lee; Korean J Community Nutr 2013;18(3):223-232. Published online June 30, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.3.223

Abstract PDF PubReader

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

Citations

Citations to this article as recorded by

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
Association between Sodium Excretion and Obesity of Adults in Gwangju
Mijin Jo, Young-Ran Heo
Korean Journal of Community Nutrition.2018; 23(1): 38. CrossRef
Demand for Elderly Food Development: Relation to Oral and Overall Health -Focused on the Elderly Who Are Using Senior Welfare Centers in Seoul-
Geum-Yong Lee, Jung-Ah Han
Journal of the Korean Society of Food Science and Nutrition.2015; 44(3): 370. CrossRef
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. CrossRef

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[English]
Taste Perceptions of Middle-aged and Elderly People Living in Rural Areas: Relationships among Threshold, Taste Preference and Physical Activity: Mee Sook Lee; Korean J Community Nutr 2010;15(5):670-678. Published online October 31, 2010

Abstract PDF: Recognition thresholds for NaCl, sucrose, citric acid, and caffeine, as well as the pleasant concentration of NaCl were assessed in 176 males and 312 females aged 50-88 years. Furthermore, relationships among taste sensitivities, taste preferences, and lifestyles were examined. The taste solutions were presented one after the other in ascending order using the sip-and-spit method. For the recognition thresholds of the 4 basic tastes, women perceived significantly lower concentrations than the men. However, the pleasant concentration of NaCl did not show a gender difference. Sensitivities for the 4 basic tastes did not decrease with age in the men, but they did significantly decrease with age for the women, especially for those above 70 years. For men, regular exercise was positively correlated with sensitivities for sour taste and bitter taste, and physical activity was negatively correlated with the pleasant concentrations of NaCl. For women, who had more physical activity, sensitivities for sweet taste and sour taste were lower compared to the others. This study indicates that the sensitivities for 4 basic tastes in water diminished with age, but pleasant salt concentration did not change with age. Further research on pleasant NaCl concentration is required to determine factors affecting salt preference, in order to decrease salt intake in the elderly.

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