• Journal of Korean society of Dental Hygiene
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• v.13 no.5
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• pp.749-757
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• 2013

Objectives : The aim of the study is to investigate the relationship between salivary flow, palate recognition threshold, DMFT index and oral health influence point (OHIP-14) of the adults over 40 years old. Methods : Salivary flow and taste recognition threshold were measured in 220 adults over 40 years old from three dental clinics in Daegu from January 3 to February 4, 2012. A total of 208 questionnaires were analyzed. Results : The adults recognized the sour taste in low concentration level when the salivary flow was faster. DMFT index was low in those who recognized sweet and sour taste that affected OHIP-14. Conclusions : Tooth decaying food must be restricted because of its high acidity in the past despite the individuals' taste recognition threshold was neglected. Before the diet control, it is necessary to measure the taste threshold of the individuals. Training for improving salivary flow is very important to prevent dental caries and to preserve good taste.

• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.75-83
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• 2016

Objectives: The purpose of this study was to analyze correlation thresholds and assessment for salty taste and high-salt dietary behaviors by age. Methods: A total of 524 subjects including 100 each of elementary school students, middle school students, college students, and elderly as well as 124 adults were surveyed for detection and recognition thresholds, salty taste assessments, and high-salt dietary behaviors. Results: Elementary students had a lower detection threshold (p<0.05) and recognition threshold (p<0.01) than did the other groups. Salty taste assessments were lowest among elementary students, followed by middle school students, while college students, adults, and elderly had higher assessment score (p<0.001). Elementary students had significantly lower scores for high-salt dietary behavior than did middle school students, college students, adults and elderly (p<0.001). Middle school students had higher scores for high-salt dietary behavior than did elementary school students and elderly (p<0.001) but no meaningful difference was found in dietary behavior scores between college students, adults, and elderly. There were positive correlations between high-salt dietary behavior and detection thresholds (p<0.001), recognition thresholds (p<0.001), and salty taste assessment (p<0.001). High-salt dietary behavior was more positively correlated with salty taste assessment than detection and recognition thresholds for salty taste. Conclusions: This study suggested that salty taste assessments were positively associated with scores for the detection and recognition thresholds and high-salt dietary behavior.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2234-2243
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• 2013

The purpose of this study was to measure using a six-step solution for taste recognition threshold and using a Wet-Test for salivary flow amount of the adults who reside in Daegu area and are more than their 40's old to find out the relationship between DMFT index and OHIP-14. The study result revealed that the practice of oral health gave an effect to taste recognition threshold, dietary habit gave an effect to salivary flow amount, and sweet and sour taste of taste recognition threshold and salivary flow amount gave effects to the DMFT index. Therefore, it was found that the person with good practice of oral health and dietary habit had good taste, salivary flow amount and DMFT index. According to this result, it is necessary to increase the practice of oral health, increase the sensitivity to taste recognition threshold, improve dietary habit, increase salivary flow amount and decrease DMFT index in order to improve OHIP-14. Dietary habit education has been performed without the evaluation on the individual's level of taste recognition threshold. Therefore, it is necessary to develop the education program to measure and notify the taste recognition threshold in the oral health education so that individual can adjust it by himself.

• Korean Journal of Community Nutrition
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• v.18 no.3
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.670-678
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• 2010

Recognition thresholds for NaCl, sucrose, citric acid, and caffeine, as well as the pleasant concentration of NaCl were assessed in 176 males and 312 females aged 50-88 years. Furthermore, relationships among taste sensitivities, taste preferences, and lifestyles were examined. The taste solutions were presented one after the other in ascending order using the sip-and-spit method. For the recognition thresholds of the 4 basic tastes, women perceived significantly lower concentrations than the men. However, the pleasant concentration of NaCl did not show a gender difference. Sensitivities for the 4 basic tastes did not decrease with age in the men, but they did significantly decrease with age for the women, especially for those above 70 years. For men, regular exercise was positively correlated with sensitivities for sour taste and bitter taste, and physical activity was negatively correlated with the pleasant concentrations of NaCl. For women, who had more physical activity, sensitivities for sweet taste and sour taste were lower compared to the others. This study indicates that the sensitivities for 4 basic tastes in water diminished with age, but pleasant salt concentration did not change with age. Further research on pleasant NaCl concentration is required to determine factors affecting salt preference, in order to decrease salt intake in the elderly.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.780-787
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• 2017

The consumption of high-salt foods is an independent risk factor for increased hypertension. Thus, evaluating the relationship of taste sensitivity and pleasantness of high-salt foods such as Korean jang products, would help contribute to an understanding of salty food eating behaviors of the Korean rural elderly. This study aimed to verify the association between taste sensitivity and salinity of Korean jang products, and the preferences of food groups and nutrient intake in the rural elderly. We studied 269 elderly persons (males 83, females 186) aged above 65 years, residing in the rural area, Sunchang gun Jeonbuk. For each subject, a recognition threshold of 4 basic tastes and pleasant concentrations of NaCl were estimated using the sip- and-spit method. Taste preferences, frequency of intake of food groups, nutrient intakes, and salinity and sweetness of Korean jang products (Doenjang, Ganjang, Gochujang) were assessed. No association was found between salt taste recognition threshold and optimally preferred concentration of salt and salinity of Korean jang products. However, the sweet taste recognition threshold was positively related to the sweetness of Korean jang products. Also, the salinity of Doenjang positively correlated with the frequencies of food groups and nutrient intakes. That is to say that the sweet taste sensitivity was related to the sweetness of Korean jang products, but was not sensitive to the salty taste. The salinity of Doenjang correlated with the consumption of food and nutrient intakes. Taken together, these findings suggest the need for appropriate intervention and education to reduce the salinity of Doenjang, which is an important modifiable factor contributing to reducing sodium intake in the rural elderly.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.145-154
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• 2011

The purpose of this study was to evaluate the relationship between taste perceptions and risk factors for health of Korean elderly living in rural areas. Recognition thresholds for four basic tastes, drug consumption, BMI, fasting blood glucose, serum total cholesterol, serum triglyceride, systolic blood pressure, and diastolic blood pressure were assessed in 176 males and 312 females aged between 50 and 88 years. For the recognition threshold of the four basic tastes, alcohol drinking did not influence their sensitivities, but the alcohol drinking group preferred a higher pleasant concentration of NaCl than did the non-alcohol drinking group. However, smoking significantly decreased sensitivities of the four basic tastes. For the pleasant concentration of NaCl, the smoking group tended to prefer a higher concentration than the non-smoking group. Drug consumption, fasting blood glucose, serum total cholesterol, and serum triglycerides did not have a significant correlation to the sensitivity of the four basic tastes and preference of salty solution. Systolic blood pressure and diastolic blood pressure may have been positively correlated with the pleasant concentration of NaCl but did not correlate with the recognition thresholds of NaCl and sucrose. Further, systolic blood pressure was negatively correlated with the recognition thresholds of caffeine, whereas diastolic blood pressure was negatively correlated with the recognition thresholds of caffeine and citric acid. The finding that the risk factors for health correlated with taste perception has diagnostic and practical implications for health promotion for the elderly.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.425-430
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• 1990

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.

• Journal of Nutrition and Health
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• v.38 no.9
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• pp.706-716
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• 2005

High blood pressure is an important determinant of the incidence of coronary heart disease, stroke, congestive heart failure, renal failure, and peripheral vascular disease. Recommendations for control of high blood pressure emphasize lifestyle modification, including weight control, reduced sodium intake, increased physical activity. Subjects who were normotensive (n=19, $47.2\pm9.0$ y, BP l16/81 mmHg) ,treatment hypertensive (n=33, $54.2\pm6.9$ y, BP 132/85 mmHg) and non-treatment hypertensive (n=14, $50.1\pm11.0$ y, 149/94 mmHg) recruited. Anthropometric assessment (height weight waist circumference, hip circumference, fat$\%$, fat mass, and lean body mass) and dietary assessments (using 3-days food records, daily nutrient intakes were inuysed by CAN PRO 2.0 were carried out. Blood and 24-hour urine were collected). Test of recognition for salt taste threshold were performed. In non-treatment hypertensive male subjects, weight, $\%$IBW, BMI, and waist circumference were significantly higher than those of normotensive and treatment hypertensive subjects (p<0.05) .Food habits were not significantly different among the three groups. Intakes of vitamin A, vitamin B,, and vitamin B, were significantly higher in normotensive group (p<0.05). Intakes of sodium and salt taste recognition threshold were the highest in normotensive group and the lowest in treatment hypertensive group (p<0.05). Blood levels of lipids and minerals were not significantly different among the three groups. Urinary calcium level of normotensive group were significantly higher than that of treatment hypertensive and non-treatment hypertensive groups (p<0.05). These results indicate that continuous management of hypertension by drug and non-drug treatment affects salt taste recognition threshold and reduced the consumption of sodium. However, dietary sodium intake exceed recommended sodium intake to prevent and treat hypertension. It is necessary to develop the lifestyle modification program that may have beneficial effects on hypertension treatment.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.646-651
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• 1995

The correlation between the bitter taste and the surface tension was found for bitter tasting, aqueous solutions. By the Szyszkowski's equation, the surface tension (STR) and taste curves (JND) were derived more clearly using the Techplot program. The specific capillary activity (log b values) for bitter tasting solutions are negatively correlated to the recognition threshold. It was shown that a more bitter substances has greater capillary activity. The correlation between the recognition threshold $(log\;C_{1})$ and the substance specific constant (a and b values) of sensory (JND) and surface tension values indicates good agreement. This means that the model of surface area adsorption in the solution/air system can apply also for the sensory model microvillus membrane in the mouth.