Does calcium consumption influence salty taste perception?

钙的消耗会影响咸味觉吗？

• 批准号: 8747996
• 负责人: MICHAEL G TORDOFF
• 金额: $ 22.01万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2014
• 资助国家: 美国
• 起止时间: 2014-09-01 至 2016-08-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8747996
• 关键词: Address; African American; Altered Taste; Animal Model; Area; Avidity; Basic Science; Calcium; Caucasians; Caucasoid Race; Chemicals; Chronic; Chronic Disease; Consumption; Development; Diet; Diet Records; Dietary Calcium; Disease; Double-Blind Method; Food; Food Preferences; Goals; Health; Human; Hypertension; Individual; Intake; Lead; Link; Measures; Methods; Outcome Measure; Participant; Personal Satisfaction; Physiological; Placebos; Population; Psychophysics; Rattus; Research; Sodium; Sodium Chloride; Solutions; Staging; Taste Perception; Testing; Translating; Translational Research; Vitamin D; Woman; calcium intake; calcium metabolism; men; novel; novel strategies; practical application; preference; racial difference; randomized placebo controlled trial; research study; salt intake; screening

DESCRIPTION (provided by applicant): Dietary calcium has a profound influence on the salt (sodium chloride) taste preferences of rats but does this finding translate to humans? The goal of this proposal is to assess the changes in taste preferences and food choices of humans given supplemental calcium to consume. The proposed study will involve two components: In the first component, the calcium intakes and other diet choices of ~500 subjects will be compared with their salty, sweet and calcium taste preferences. In the second component, a double-blind randomized placebo- controlled study will be conducted using ~120 Caucasian and African-American men and women with low chronic calcium intakes. Half the subjects in each group will consume a daily supplement of 1200 mg calcium + vitamin D for 12 weeks. Outcome measures will be psychophysical assessments of salty, sweet and calcium taste preferences, and food choice assessments made from diet records. This experiment will determine whether and when increasing calcium consumption influences (a) taste preferences, and (b) food choices. A rigorous demonstration of the phenomenon will set the stage for subsequent studies to elucidate the boundary conditions and physiological mechanisms involved. It will also highlight a novel and straightforward method to reduce some individual's avidity for salt, leading to the amelioration of hypertension and other chronic diseases that are exacerbated by salt overconsumption

描述（由申请人提供）：饮食钙对大鼠的盐（氯化钠）味道具有深远的影响，但是这一发现是否转化为人类？该提案的目的是评估给予补充钙的人类品味偏好和食物选择的变化。拟议的研究将涉及两个组成部分：在第一个组成部分中，将钙摄入量和其他约500名受试者的饮食选择与他们的咸，甜和钙的味道偏好进行比较。在第二部分中，将使用〜120个高加索和非裔美国人的慢性钙摄入量的双盲随机安慰剂对照研究进行。每组中一半的受试者每天消耗1200 mg钙 +维生素D的补充12周。结果指标将是对咸，甜和钙味偏好的心理物理评估，以及根据饮食记录进行的食物选择评估。该实验将确定钙消耗增加以及何时会影响（a）口味偏好以及（b）食物选择。对该现象的严格证明将为后续研究奠定阶段，以阐明涉及的边界条件和生理机制。它还将突出一种新颖而直接的方法，可以减少某些人对盐的亲戚，从而改善高血压和其他慢性疾病，这些慢性疾病因盐过度消耗而加剧