• Journal of Nutrition and Health
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• 제41권2호
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• pp.184-191
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• 2008

The purpose of this study was to assess and evaluate salty taste preferences. Samples for the salty taste test were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08% (unsalty) ; 0.16% (slightly unsalty) ; 0.31% (neither unsalty nor salty) ; 0.63% (slightly salty) ; and 1.25% (salty). Over 4,210 subjects were randomly selected and tested over a three-year period from 2005 to 2007 in Daegu. The results of the taste test were as follows: Forty-five percent of the subjects preferred soup with a salty taste and slightly salty taste. Most subjects preferred soup with a 0.31% concentration of sodium chloride. There were positive relationships between intensity and preference in 0.08%, 0.16%, and 0.31% concentrations, but there were negative relationships between intensity and preference in 0.63% and 1.25% concentrations (p<0.01). Upon examining a relationship between the taste assessment results and salty eating attitude scores, it was found that the subjects who preferred slightly salty and salty taste showed higher total scores in terms of habitual preference for/enjoyment of eating salty foods than the other groups. Comparing the taste test results with the subjects' stated preference, it was found that 70.3% of the subjects who were classified as preferring salty taste recognized this preference and 53.3% of the subjects who were classified into the population than tends to eat slightly salty food responded that they also tend to prefer a salty taste. Based on these results, this salty taste assessment study can be used as a practical and useful nutrition education tool for assessing and possibly reducing salt intake.

• 대한지역사회영양학회지
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• 제20권2호
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• pp.109-119
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• 2015

Objectives: The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program. Methods: The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study. Results: The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was $3.46{\pm}0.88$, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was $3.30{\pm}0.90$, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001). Conclusions: Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.