Enhancement of salt intake by choline chloride

The ingestion of salt (NaCl) in most societies far exceeds levels that are considered necessary and safe. To reduce salt intake, a rat model of salt taste acceptance was created to identify novel, more palatable salt substitutes/enhancers. To induce salt craving, male Sprague-Dawley rats were placed on a low-salt diet and injected weekly (SC) with either 100 mg/kg of deoxycorticosterone acetate (DOCA) or its vehicle, peanut oil. Following 16 h of fluid deprivation, intake was evaluated in a one-bottle acceptance procedure. The DOCA-injected animals consumed large volumes of salt-containing solutions (up to 120 ml in 2 h) and showed sensitivity to and specificity for the salt taste (generally lacking acceptance of dextrose, KCl, ammonium chloride, and water solutions). Using this model, choline chloride was identified as having salt taste-enhancing properties. Choline chloride (0.1-0.7%) significantly enhanced the intake of a dilute salt solution (0.1%). The relevance of the rat model was demonstrated in human taste trials; choline chloride enhanced the palatability of and preference for foods containing this compound. The results of the present experiments support the use of this animal model for evaluating compounds for salt-like taste qualities and suggest that choline chloride will be an effective salt taste enhancer in man.