Does calcium consumption influence salty taste perception?

钙的消耗会影响咸味觉吗？

• 批准号: 8915671
• 负责人: MICHAEL G TORDOFF
• 金额: $ 18.15万
• 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/8915671
• 关键词: Address; African American; Altered Taste; Animal Model; Area; Avidity; Basic Science; Calcium; Caucasians; 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; Taste preferences; 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）：膳食钙对大鼠的盐（氯化钠）味道偏好有深远影响，但这一发现是否适用于人类？该提案的目的是评估补充钙后人类口味偏好和食物选择的变化。拟议的研究将涉及两个部分：第一个部分是将约 500 名受试者的钙摄入量和其他饮食选择与他们的咸味、甜味和钙口味偏好进行比较。在第二部分中，将使用约 120 名长期钙摄入量较低的白人和非裔美国男性和女性进行双盲随机安慰剂对照研究。每组中的一半受试者将每天补充 1200 毫克钙 + 维生素 D，持续 12 周。结果测量将是对咸、甜和钙口味偏好的心理物理学评估，以及根据饮食记录进行的食物选择评估。该实验将确定增加钙摄入量是否以及何时影响（a）口味偏好和（b）食物选择。对这一现象的严格论证将为后续研究奠定基础，以阐明所涉及的边界条件和生理机制。它还将强调一种新颖而直接的方法来减少某些人对盐的渴望，从而改善因盐过量摄入而加剧的高血压和其他慢性疾病