Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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The Effect of Zinc Status on Salty Taste Acuity, Salty Taste Preference, Sodium Intake and Blood Pressure in Korean Young Adults

한국 젊은 성인의 아연 영양 상태가 짠맛 인지와 기호도, 나트륨 섭취 및 혈압에 미치는 영향

  • Ahn, Eun-Jung (Department of Food and Nutrition, Seoul National University) ;
  • Noh, Hwa-Young (Department of Food and Nutrition, Seoul National University) ;
  • Chung, Ja-Yong (Department of Food and Nutrition, Kyung Hee University) ;
  • Paik, Hee-Young (Department of Food and Nutrition, Seoul National University)
  • 안은정 (서울대학교 식품영양학과) ;
  • 노화영 (서울대학교 식품영양학과) ;
  • 정자용 (경희대학교 식품영양학과) ;
  • 백희영 (서울대학교 식품영양학과)
  • Received : 2009.12.09
  • Accepted : 2010.03.15
  • Published : 2010.04.30
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Abstract

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 (${\leqq}\;81\;{\mu}g/dL$)(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.

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References

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