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KMID : 0665420120270060659
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Korean Journal of Food Culture
2012 Volume.27 No. 6 p.659 ~ p.665
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Study on Dietary habits and Body Composition in University Students According to Salty Taste Preference
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Kim Kyung-Hee
Cho Hee-Sook
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Abstract
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This study investigated the effect of salt preference on dietary habits and the body composition of university students. The
subjects were divided into two groups: 85 students who dislike salt (salt-dislike (SD) group) and 104 students who like salt
(salt-like (SL) group). We found that the SL group showed a higher preference for sweet, sour, spicy, and bitter flavors
compared to the SD group. There was no significant difference in the frequency of eating breakfast according to the salt taste preference. The meal speed of the SL group was significantly higher than the SD group (p<0.01) and the body mass index of the SL group (22.59 kg/m2) was higher than SD group (21.04k g/m2). The fat mass of the SL group (15.30 kg) was higher than the SD group (12.80 kg) (p<0.01). Salt preference and snack intake frequency had a significant and positive
correlation with fat mass. The frequency of eating breakfast, and meal speed also showed a significant and positive
correlation with subcutaneous fat. In conclusion, the SL group eats relatively more, speedily and frequently intakes snacks
and carbonated drinks, likely resulting in higher body and subcutaneous fat. These results suggest salt preference is related to food choice, influences unreasonable eating habits, and possibly changes body composition. Taste preferences should therefore be considered for dietary consulting and nutritional education.
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KEYWORD
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Salty taste preference, eating habits, body composition
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