Salty taste: Assessing a strategy to reduce children's preference

咸味：评估减少儿童偏好的策略

• 批准号: 9051405
• 负责人: Nuala Bobowski
• 金额: $ 5.42万
• 依托单位: MONELL CHEMICAL SENSES CENTER
• 依托单位国家: 美国
• 财政年份: 2016
• 资助国家: 美国
• 起止时间: 2016-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9051405
• 关键词: 11 year old; Accounting; Adult; Affect; Age; American; Blood Pressure; Body Size; Cereals; Child; Child health care; Childhood; Collection; Control Groups; Detection; Diet; Early Intervention; Eating; Effectiveness; Exposure to; Familiarity; Flavoring; Food; Foundations; Future; Growth; Growth and Development function; Hour; Hypertension; Hypotension; Individual Differences; Intake; International; Intervention; Learning; Life; Light; Link; Measures; Nature; Pattern; Population; Prevalence; Protocols documentation; Public Health; Randomized Controlled Trials; Recruitment Activity; Relative (related person); Research; Sodium; Sodium Chloride; Solutions; Specificity; Staging; Sucrose; Taste Perception; Taste preferences; Testing; Time; age group; base; blood pressure reduction; dietary salt; evidence base; food environment; health organization; hedonic; improved; preference; public health relevance; response; salt intake; salt sensitive hypertension; urinary

 DESCRIPTION (provided by applicant): The current food environment is replete with salt, and people of all ages are consuming excessive amounts; however, a biologically driven preference for high levels of salt during periods of growth makes childhood a particularly vulnerable time of life. The association between high salt intake and hypertension in adulthood, the significant tracking pattern of blood pressure from childhood into adulthood, and the increased prevalence of high blood pressure among pediatric populations in recent years underline the importance of early intervention to reduce salt preference and intake, and to set the stage for lower salt intake throughout life. Because liking is an extremely important factor in determining food intake among children, a successful strategy must account for taste and preference. Extensive evidence illustrates that children learn how a food should taste in a context-specific manner, developed by building familiarity with flavors. Therefore, the Primary Aim of the proposed research is to conduct a within- and between-subject trial to examine whether 6- to 11-year-old children who are repeatedly exposed to a low-sodium cereal over an 8-week period will learn to prefer that cereal relative to both pre- exposure preferences, and to children who are repeatedly exposed to a higher-sodium cereal over the same period. Cereal is a food regularly consumed by children in the targeted age range and is in the food group (grain products) that is the primary contributor to dietary salt intake of children. The Secondary Aim will be exploratory in nature but will provide controls necessary to interpret results: we will examine (a) whether children who prefer the low-sodium cereal in a post- relative to a pre-study assessment show a reduction in most preferred levels of salt and sucrose in other foods, (b) whether this response is due to increased liking for the taste of the low-sodium cereal or an increase in salty taste sensitivity, and (c) whether individual differences among children (e.g., blood pressure, body size, and dietary salt intake) affect the shift in salt preference. This proposed research will thus examine factors involved in shifting salt preference of children, identify the specificity of this response and explore relationships between individual differences among children and the efficacy of repeated exposure in shifting salt preference. Results will ultimately serve as a foundation for future randomized controlled trials to determine effectiveness of strategies to reduce salt intake among pediatric populations.

 描述（由适用提供）：当前的食物环境被盐所取代，各个年龄段的人都消耗过量；但是，生物学驱动的对高水平盐的偏好在生长期间使童年成为一个特别脆弱的人生。高盐摄入量和成年期高血压之间的关联，从儿童期到成年的血压的重要跟踪模式以及近年来小儿种群中高血压的患病率增加了早期干预对减少盐偏好和摄入的重要性，并为较低的盐摄入量设定阶段 通过生活。因为喜欢是确定儿童食物摄入量的极其重要的因素，因此成功的策略必须考虑到口味和偏爱。广泛的证据表明，儿童学习食物应如何以特定于上下文的方式品尝，这是通过对口味建立熟悉度发展的。因此，拟议研究的主要目的是进行一项受试者内和受试者之间的试验，以检查在8周期间反复暴露于低钠谷物的6至11岁儿童是否会学会相对于两种前暴露前的偏爱，以及在同一时期内反复暴露于更高座位的儿童。谷物是目标年龄范围内的儿童经常食用的食物，在食品组（谷物产品）中，这是主要的食物 儿童饮食盐摄入量的贡献者。次要目标本质上是探索性的，但是 将提供解释结果必要的控制：我们将检查（a）在婚姻后与先学习前评估中偏爱低钠谷物的孩子是否表明，大多数首选的盐和其他食物中最喜欢水平的盐和蔗糖的降低，（b）这种反应是否是由于低钠谷物的口味还是在盐味中的含量增加，无论是盐的饮食量是否会增加，无论是盐的饮食量是否差异（c），无论是盐的饮食量是否差异（c）。摄入量会影响盐偏爱的转移。因此，这项拟议的研究将研究涉及转移儿童盐偏好的因素，确定这种反应的特异性，并探索儿童之间个体差异之间的关系以及反复暴露在转移盐偏爱中的有效性。结果最终将成为未来随机对照试验的基础，以确定降低小儿种群中盐分摄入量的有效性。