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Salt Taste Perceptions and Preferences are Unrelated to Sodium Consumption in Healthy Older Adults

  • ADAM DREWNOWSKI
    Correspondence
    Address correspondence to: Adam Drewnowski, PhD, Human Nutrition Program, School of Public Health, The University of Michigan, 1420 Washington Heights, Ann Arbor, MI 48109-2029.
    Affiliations
    A. Drewnowski is a professor of human nutrition and director of the Human Nutrition Program, S. A. Henderson is a research associate in the Human Nutrition Program, and A. Driscoll is a graduate student in the Human Nutrition Program, School of Public Health, The University of Michigan, Ann Arbor, USA
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  • SUSAN AHLSTROM HENDERSON
    Affiliations
    A. Drewnowski is a professor of human nutrition and director of the Human Nutrition Program, S. A. Henderson is a research associate in the Human Nutrition Program, and A. Driscoll is a graduate student in the Human Nutrition Program, School of Public Health, The University of Michigan, Ann Arbor, USA
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  • ALISSA DRISCOLL
    Affiliations
    A. Drewnowski is a professor of human nutrition and director of the Human Nutrition Program, S. A. Henderson is a research associate in the Human Nutrition Program, and A. Driscoll is a graduate student in the Human Nutrition Program, School of Public Health, The University of Michigan, Ann Arbor, USA
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  • BARBARA J. ROLLS
    Affiliations
    B. J. Rolls is a professor and the Guthrie Chair in Nutrition, Department of Nutrition, Pennsylvania State University, University Park, USA
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      Abstract

      Objective age-related deficits in salt taste perception are said to increase preferences for salty foods, thereby leading potentially to greater sodium consumption. This study examined the link between salt taste perceptions and preferences and sodium intakes as a function of age and gender.
      Design We studied 24 young adults (aged 20 to 30 years) and 24 healthy older adults (aged 60 to 75 years). The subjects tasted and rated five sodium chloride solutions and eight samples of salted chicken broth containing from 0.04 to 0.64mol/L sodium. Food intakes were assessed using a 24-hour food recall and 14 consecutive days of diet records.
      Results Older and younger subjects did not differ in their sensory evaluations of chicken broth, including ratings of the intensity of saltiness. Older subjects preferred less salty soups than did young adults. Hedonic response profiles for salt in soup were not related to daily sodium intakes as assessed by diet records.
      Applications Salt taste perceptions and preferences were unrelated to sodium intakes in young adults and in older respondents. Factors other than taste may influence dietary sodium consumption. J Am Diet Assoc. 1996; 96:471-474.
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