Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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The effects of cigarette smoking and alcohol drinking on salty taste preferences based on Korean Community Health Survey data

  • Jian Ma (Department of Food Science & Nutrition, Kyungpook National University) ;
  • Yeon-Kyung Lee (Department of Food Science & Nutrition, Kyungpook National University)
  • Received : 2022.03.14
  • Accepted : 2022.09.01
  • Published : 2023.06.01
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Abstract

BACKGROUND/OBJECTIVES: Excessive sodium intake, cigarette smoking, and alcohol consumption are risk factors for a wide range of diseases. This study aimed to determine whether smokers and drinkers are more likely to enjoy their food with more salt, and whether the combination of smoking and drinking is associated with salty taste preferences. SUBJECTS/METHODS: This study analyzed the data of over 16 million Koreans from two four-year Korean Community Health Survey cycles (i.e., 2010 to 2013 and 2014 to 2017). The respondents' preferences for salty foods (i.e., their salt intake levels, whether they added salt or soy sauce to foods served on the table, and whether they dipped fried foods in salt or soy sauce), and the odds ratio (OR) of their preference were examined among smokers and drinkers when adjusted for sex, age, body mass index, educational level, household income, marital status, and cigarette smoking or alcohol consumption status. RESULTS: Cigarette smoking and alcohol consumption were correlated with the consumption of salty food. Based on the adjusted model, cigarette smokers and alcohol drinkers preferred adding salt or soy sauce or dipping fried foods in soybean more than non-smokers and nondrinkers. In addition, people who smoked and consumed alcohol reported a more significant stacking effect regarding the salty taste preference. CONCLUSION: This large population-based study found that both cigarette smoking and alcohol consumption were correlated with salty taste preferences, which may cause excessive sodium intake.

Keywords

Acknowledgement

The authors thank the contributors to the Korean Community Health Survey (KCHS) data used in this analysis.

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