Experimental sodium depletion and salt taste in normal human volunteers

Article Abstract:

Humans and animals require sodium for normal function. Sodium deficiency in animals leads them to explore the environment to find salty foods. The relationship between salt deficiency and sensitivity to and desire for salty foods is not as clear in humans. Anecdotal and clinical reports suggest that appetites for salt exist, but these reports have mostly concerned children. The studies of salt-deficient adults have not been carefully conducted, with poor controls or imprecise methods. The effects of salt-depletion on 10 adults were evaluated in order to clarify these issues. Sodium depletion was accomplished by using diuretics and consuming a low-sodium diet. Sensitivity to the taste of salt did not change as a result of salt depletion. Some subjects tended to be able to taste smaller amounts, but this was not a universal occurrence. Break point values (the concentration receiving the best pleasantness rating) for salt in soup and crackers increased for most subjects, while break points for sugar in fruit-flavored beverages declined. Similarly, foods commonly perceived to be high in salt were more desirable during depletion, compared with before and after depletion, while sweet foods were considered less desirable. Thus salty foods were craved during the depletion period. The theory that cravings for salted foods reflect more of a desire of flavorfulness than saltiness is not supported by this study. However, low-salt food, although highly spiced, was tasteless according to the subjects. The changes in salt appetite were not overpowering, and this may have been due to the relatively mild conditions of the study. Longer and greater conditions of depletion may be necessary to induce strong salt cravings. The results suggest that depletion caused increased desire for higher-salt food, which would reverse the deficit if consumed. However, such depletion is not likely to occur in the Western society. Further study on the roles of sodium depletion versus sensory deprivation is needed. (Consumer Summary produced by Reliance Medical Information, Inc.)

Taste, Taste (Sense)

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Taste preferences in human obesity: environmental and familial factors

Article Abstract:

There are multiple factors that contribute to obesity, including genetic factors and environmental factors such as diet. Many studies have reported that obesity can be inherited, a form known as familial obesity. This type of obesity usually begins in early childhood, before the child reaches 10 years of age. It has been reported that obese parents are likely to have obese children, and the risk is related to the number of obese parents (i.e. one or both) and to obese siblings. Obviously, diet plays an important role in determining body weight, and taste preferences play an important role in determining the types of foods that are consumed. Several studies have reported that taste preferences for sweets and fatty foods are linked to weight gain and obesity. In one study, taste preferences for sugar and fat were used to distinguish between patients with different types of eating disorders. Therefore, it may also be possible to use taste preferences for distinguishing between different types of obesity. To test this theory, 61 obese and 31 lean adults tasted five different sugar solutions containing sucrose and nine different solid substances that contained fat (15 to 35 percent) and sucrose (20 to 70 percent) in the form of cake icing. Overall, there was no difference in taste preference between the obese and lean subjects for any of the items tested. However, obese subjects who experienced repeated periods of weight loss and subsequent gain had a greater preference for sugar and fat than the obese subjects who maintained stable body weight. Those who developed obesity at an early age (suggesting familial obesity) did not tend to have a greater taste preference for fat or sugar. It is concluded that taste preferences for sweet and fat foods may be useful for distinguishing between different types of obesity. (Consumer Summary produced by Reliance Medical Information, Inc.)

Evaluation, Testing, Food, Overweight persons, Obesity, Food habits, Sensory evaluation

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The effect of dietary sodium on calcium metabolism in premenopausal and postmenopausal women

Article Abstract:

Postmenopausal women increase their bone resorption of calcium to compensate for the increased urinary calcium excretion resulting from a high intake of sodium; while younger women adapt by increasing calcium absorption. This was suggested by the results of a comparative study on the effect of dietary sodium in premenopausal and postmenopausal women. A low sodium diet was suggested as an appropriate preventative measure to check osteoporosis in women.

Health aspects, Osteoporosis

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