SHORT-TERM EFFECTS OF DIET ON SALT TASTE PREFERENCE

被引：15

作者：

AYYA, N ^{[1
]}

BEAUCHAMP, GK ^{[1
]}

机构：

[1] MONELL CHEM SENSES CTR,3500 MARKET ST,PHILADELPHIA,PA 19104

来源：

APPETITE | 1992年 / 18卷 / 01期

关键词：

D O I：

10.1016/0195-6663(92)90212-O

中图分类号：

B84 [心理学]; C [社会科学总论]; Q98 [人类学];

学科分类号：

03 ; 0303 ; 030303 ; 04 ; 0402 ;

摘要：

The purpose of this experiment was to determine whether optimal salt levels in soup were influenced by consumption of a meal either high or low in salt. Following a lunch high in salt, optimal salt levels were reduced; no change in optimal levels followed a lunch low in salt. No changes in optimal sweet preference were observed for either condition. It is suggested that changes in optimal salt levels are due to factors asociated with exposure to salt during the meal. © 1992.

引用

页码：77 / 82

页数：6

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