• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.154-160
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• 1997

College women of 136 in Kyoung-Buk province were studied in order to investigate the quantity of Na intake and preference for salty taste in diet. Also the relation of family's history on hypertention and their Na intake and preference for salty taste were studied. Three type of meal with 9g NaCl, 12g NaCl, 15g NaCl and four type of beef soup with 0.2% NaCl, 0.4% NaCl, 0.6% NaCl, 0.8% NaCl were prepared. The computating value of Na according to the food composition table and the amount of Na by chemical analysis were almost equal. The meal with 12g NaCl was favored 58.8% of the subjects, hence the amount of Na intake per day was thought 13g roughly.50.7% of subjects prefered of beef soup with 0.6% NaCl and those who thought that they eat salty had tendency to like food with high amount of salt. 73 subjects(53.7%) had family's history on hypertention, then 38 subjects (52.9%) among them liked beef soup with 0.4% NaCl 63 subjects(46.3%) didn't have family's history on hypertention, then 44 subjects among thorn liked beef soup with 0.6% NaCl. The subjects with family's history on hypertention liked more salty taste than the subjects with no family.s history on hypertention.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.576-581
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• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Nutrition Research and Practice
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• v.7 no.1
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• pp.59-65
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• 2013

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

• Journal of the Korean Dietetic Association
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• v.16 no.2
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• pp.100-115
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• 2010

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste-liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p<0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hottaste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

• Journal of the Korean Society of Food Culture
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• v.15 no.1
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• pp.17-28
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• 2000

This paper is an effort to describe dietary behaviors to keep them healthy among adults. A probability sample was drawn from residents aged between 15 and 60 living in Ulsan City area through a multi-staged cluster sampling method. The data collected by face-to-face interview includes 1,232 respondents. Both univariate and bivariate analyses were employed to describe the dietary behaviors. The dietary behaviors in this study includes preference of taking fat-part of meat, fried food, salty food, hot-taste food, drinking coffee and milk, and taking supplementary medicine. About half of the respondents reported to take fat removed when eating meat, and more than 68% of them preferred not to take any kinds of fried food. With respect to preference of salty and hot-taste food, 39.6% of the respondents take medium-salty and 39.4% do hot-taste food. A third of the respondents drink two-four cups of coffee a day. Those who reported not to drink milk at all were prevalent(37.4% of the respondents) than expected. However, less than 20% of the respondents reported to have any kinds of supplementary health food in a year. These dietary behaviors were examined by sociodemographic characteristics for bivariate analyses.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.130-138
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• 2001

This study investigated the effect of taste preference(sweet, sour, salty, hot) on anthropometric measurements and nutrient intakes of 256 primary school children in Kwangju. There was no significant difference in the anthropometric measurements according to the sweet taste preference. Height, weight, triceps, abdomen, and chest circumferences of the group preferring a sour taste, however, were significantly lower than those of the other groups. The height of the group preferring a salty taste was significantly shorter than that of the other groups and there was a tendency toward high systolic blood pressure and diastolic blood pressure. The waist circumference of the group not preferring the hot taste was larger than those of the other groups. There was no significant difference in the energy intake according to the sweet taste preference. The protein intake of the group preferring a sweet taste as significantly lower than that of the other groups. The fiber intake of the group preferring a sour taste was significantly higher than that of the other groups. There were no significant differences in the nutrient intakes according to the salty taste preference. The energy intake of the group preferring a hot taste was lower than that of the other groups. The results show that children's taste preferences influence anthropometric measurements and nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

• Korean Journal of Community Nutrition
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• v.18 no.3
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• Child Health Nursing Research
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• v.11 no.3
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• pp.330-339
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• 2005

Purpose: This study was done to identify menstrual discomfort and dietary habits, and factors related to the menstrual discomforts. Method: Participants were 320 female middle school students in G city. The Menstrual Discomfort Questionaire(MDQ) and dietary habit lists were used as tools. Results: Factors related to MDQ were found to be the VAS scores (r=.361, p=.002), a mount of menstrual bleeding (r=.131, p=.019), height (r=.134, p=.016), adequacy of meal time (t=7.19, p=.008), consumption of milk & milk products (F=3.20, p=.042) and, hot, salty & irritant foods (f=8.01, p=.000), eating more than 3 kinds of side-dishes with each meal (F=8.32, p=.000), and various protein foods (F=5.15, p=.006). In stepwise regression, 4 variables (VAS scores, height, hot, salty & irritant foods, more than 3 kinds of side-dishes with each meal) explained $20.3\%$ of the variance in the total MDQ scores. Conclusion: Reduction of hot, salty & irritant foods and having more than 3 side-dishes with each meal would be effective in menstrual discomfort management. As well, good and, balanced dietary habits should be encouraged for early adolescent girls. To keep up with the ideal dietary habits, nutritional education & counseling should be continued. In a further study, a replication study with larger samples and more specified nutritional assessment are recommended.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.5
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• pp.2291-2297
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• 2012

Objective: Gastric cancer is an important public health problem in the world and Turkey. In addition to Helicobacter pylori (H. pylori), smoking, alcohol consumption and family history, certain dietary factors have been associated with its occurrence. The impact of dietary habits and life-style factors on the risk of gastric cancer in Turkey were evaluated in this study. Design: A questionnaire was applied to 106 patients with gastric adenocarcinoma and 106 controls without cancer matched for age (range 28-85 years) and gender selected from a hospital based population. Adjusted odds ratios (ORs) and 95% confidence intervals (CI) were calculated with logistic regression analysis. Results: The incidence of H. pylori was 81.3% in patients. Frequent consumption of salty dishes, very salty foods like pickles, soup mixes, sausages, foods at hot temperature (ORs = 3.686, 7.784, 5.264, 3.148 and 3.273 respectively) and adding salt without tasting (OR = 4.198) were associated with increased gastric risk. Also heavy smoking and high amount of alcohol consumption (p = 0.000) were risk factors. Frequent consumption of green vegetables, onion, garlic and dried fruits (ORs = 0.569, 0.092, 0.795 and 0.041) was nonsignificantly associated with decreased risk. Conclusion: Improved dietary habits, reducing salt consumption and eradication of H. pylori infection may provide protection against gastric cancer in Turkey.