期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2020
卷号：66
期号：6
页码：587-590
DOI：10.3177/jnsv.66.587
出版社：Center for Academic Publications Japan
摘要：In recent years, there has been an increase in the number of hypertensive diseases and the various diseases associated with them. A major cause of these is excessive salt intake. The purpose of the present study was to examine whether chewing hard foods lowers the saltiness threshold. Fifteen subjects (fourteen women and one man) participated in the present study. Two types of gummies are available as ingredients: hard and soft gummies. The saltiness thresholds before and after chewing of each gummi were studied using 11 different NaCl solutions. Then, points of subjective equality (PSEs) were calculated to detect changes in the saltiness for each subject. In the soft Gumi condition, there was no significant difference in PSE for the saltiness between before and after ingesting Gumi ( p >0.05), while in the hard Gumi condition, the PSE for the saltiness significantly decreased after ingesting Gumi compared with the value of before ingesting Gumi ( p =0.001). From these results, we concluded that sensitivity to saltiness would increase after mastication of hard foods such as hard Gumi.
关键词：saltiness threshold;points of subjective equality;GLMM;taste;perception
