The threshold of salt taste recognition among a sample of Moroccan population
| Autor: | Yasmine Guennoun, Nada Benajiba, Hassan Aguenaou, Amina Bouziani, Ayoub Al-Jawaldeh, Noureddine Elhaloui, Amina Barkat, Laila Elammari, Hasnae Benkirane, Habiba Bajit |
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| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Taste education.field_of_study Nutrition and Dietetics Community level 030309 nutrition & dietetics business.industry Population Statistical difference Healthy subjects 030209 endocrinology & metabolism Total population 03 medical and health sciences 0302 clinical medicine Animal science Age groups Medicine business education Body mass index Food Science |
| Zdroj: | Nutrition & Food Science. |
| ISSN: | 0034-6659 |
| DOI: | 10.1108/nfs-08-2020-0319 |
| Popis: | Purpose This study aims to determine the threshold of salt taste recognition and to evaluate differences by sex, age and body mass index (BMI) among a sample of Moroccan population. Design/methodology/approach A simple-blind experimental study was conducted among 201 healthy subjects to determine the threshold of salt taste recognition and to evaluate differences by sex, age and BMI among a sample of Moroccan population. The threshold of salt taste recognition was determined based on the validated the three alternatives forced choice method. A total of 11 prepared solutions of sodium chloride at different concentrations ranging from 0–500 mmol/L were used. Findings The average of the total population was 14.6 ± 10.9 mmol/L. And, 84% of the total population recognized the salt taste at the concentration of 15 mmol/L. Women participants detected the salt taste at a lower rate (53% versus 38% at 8 mmol/L, p = 0.02, in women and men, respectively). The mean values of the threshold among women was significantly lower (12.6 ± 8.1 mmol/L) compared to men (16.7 ± 12.8 mmol/L), p < 0.001. No statistical difference was obtained among either age groups or BMI categories. Originality/value The present study showed that the average threshold of salt taste recognition is high, and that it is even higher in men compared to women. At a community level, a progressive reduction of salt in food items is recommended. |
| Databáze: | OpenAIRE |
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