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KMID : 1134819970260010154
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 1 p.154 ~ p.160
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Study on Sodium Intake and Preference for Salty Taste in College Women
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Choi Bong-Soon
Kim Eun-Jung
Park Young-Sook
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Abstract
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College women of 136 in Kyoung-Buk province were studied in order to investigate the quantity of Na intake and preference for salty taste in diet. Also the relation of family’s history on hypertention and their Na intake and preference for salty taste were studied. Three type of meal with 9g NaCl, 12g NaCl, 15g NaCl and four type of beef soup with 0.2% NaCl, 0.4% NaCl, 0.6% NaCl, 0.8% NaCl were prepared. The computating value of Na according to the food composition table and the amount of Na by chemical analysis were almost equal. The meal with 12g NaCl was favered 58.8% of the subjects, hence the amount of Na intake per day was thought 13g roughly. 50.7% of subjects prefered of beef soup with 0.6% NaCl and those who thought that they eat salty had tendency to like food with high amount of salt. 73 subjects(53.7%) had family’s history on hypertention, then 38 subjects(52.9%) among them liked beef soup with 0.4% NaCl. 63 subjecs(46.3%) didn’t have family’s history on hypertention, then 44 subjects among them liked beef soup with 0.6% NaCl. The subjects with family’s history on hypertention liked more salty taste than the subjects with no family’s history on hypertention.
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KEYWORD
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Standard recipe, salty preference, hypertention, sodium
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