Increasing dietary salt alters salt taste preference

Area of Science:

• Human physiology
• Sensory science
• Nutrition science

Background:

• Moderate sodium reduction decreases preference for salty foods.
• This decrease was hypothesized to be due to reduced taste stimulation from salty foods.

Purpose of the Study:

• To examine taste function after increasing dietary salt (NaCl).
• To determine if increasing salt taste stimulation is required for altered salt preference.

Main Methods:

• Two experiments involving dietary salt supplementation over 4-6 weeks.
• Groups either added crystalline salt to food, ingested salt tablets, or took a placebo.
• Taste function, including preferred salt concentration in soup, was assessed.

Main Results:

• Dietary salt supplementation increased urinary sodium excretion in both salt-supplemented groups.
• Only the group adding crystalline salt to food showed an increased preferred concentration of salt in soup.
• The preferred concentration of potassium chloride (KCl) was not significantly affected.

Conclusions:

• Preferred salt concentration can increase after dietary salt supplementation.
• Increased salt taste stimulation, achieved by adding salt to food, appears necessary for this change.
• Findings suggest a link between salt intake method and taste preference adaptation.