期刊文献

The Effect of Zinc Status on Salty Taste Acuity, Salty Taste Preference, Sodium Intake and Blood Pressure in Korean Young Adults 收藏

锌状态对韩国年轻人咸味强度,咸味偏好,钠摄入和血压的影响
摘要
High sodium intake is one of the risk factors for the development of hypertension. According to 2007 Korean National Health and Nutrition Examination Survey, sodium intake of Korean was three times higher than adequate intake (1.5 g/day) recommended by Korean Dietary Reference Intakes. High sodium intake is related to high threshold and preference of salty taste. And zinc status is known to affect taste acuity. The hypothesis of this study is that zinc status is associated with salty taste acuity, preference, sodium intake and blood pressure. The subjects included in this study were 50 men and 41 women aged 20-29 y who did not smoke and not take supplements or medications regularly. Dietary intake data for 3 days were collected by 24-h recall for 1 day and dietary record for 2-days. Salty taste acuity and preference were determined by sensory test. Fasting serum concentration of zinc, height, weight, body composition and blood pressure data were collected. Salt taste preference in high zinc intake group (\geq estimated average requirement, EAR; men-8.1 mg/day, women-7 mg/day) was higher than that in low zinc intake group (< EAR). Salty taste preference was inversely correlated with serum zinc concentration in people with low concentration of serum zinc ({\leqq}\;81\;{\mu}g/dL {\leqq}\;81\;{\mu}g/dL )(r = -0.3520, p < 0.05). Diastolic blood pressure was higher in high sodium intake group than in low sodium intake group (p < 0.05), positively correlated with salty taste preference (r = 0.3866, p < 0.05) in subjects with daily zinc intake below the EAR. We conclude that low zinc status may be related to high salty taste preference and high blood pressure in Korean young adults.
摘要译文
高钠摄入是高血压发展的危险因素之一。根据2007年韩国国民健康与营养检查调查,韩国人的钠摄入量是韩国饮食参考摄入量建议的足够摄入量(1.5克/天)的三倍。高钠摄入量与高阈值和咸味偏爱有关。锌的状态会影响味觉敏锐度。这项研究的假设是锌的状态与咸味的敏锐度,偏好,钠的摄入量和血压有关。这项研究包括的对象是年龄在20-29岁之间的50名男性和41名女性,他们不吸烟并且不定期服用补充剂或药物。通过24小时回想1天和2天的饮食记录收集3天的饮食摄入数据。通过感官测试确定咸味的敏锐度和喜好。空腹血清锌浓度,身高,体重,身体成分和血压数据被收集。高锌摄入组的盐味偏爱(-geq估计平均需求,EAR;男性-8.1毫克/天,女性-7毫克/天)高于低锌摄入组(
Ahn; Eun-Jung;Noh; Hwa-Young;Chung; Ja-Yong;Paik; Hee-Young;. The Effect of Zinc Status on Salty Taste Acuity, Salty Taste Preference, Sodium Intake and Blood Pressure in Korean Young Adults[J]. Journal of Nutrition and Health, 2010,43(2): 132-140