Journal ArticleDOI
Taste perception of sodium chloride in relation to dietary intake of salt.
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TLDR
The experiments demonstrated that 1) discrimination, sensitivity, perceived intensity, preference, and hedonic responses to salt were independent behavioral measures; 2) few sensory measures were related to estimated salt intake; and 3) patterns of response to saltiness could not be extrapolated from water solutions to the more complex juice.About:
This article is published in The American Journal of Clinical Nutrition.The article was published on 1982-03-01. It has received 147 citations till now. The article focuses on the topics: Salt intake.read more
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Taste preferences and food intake
TL;DR: In this paper, the authors show that there are multiple links between taste perceptions, taste preferences, food preferences, and food choices and the amount of food consumed and the impact of taste factors on food intake further depends on sex and age and is modulated by obesity, eating disorders and other pathologies of eating behavior.
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Nonnutritive sweetener consumption in humans: effects on appetite and food intake and their putative mechanisms
TL;DR: A critical review of the literature suggests that the addition of NNS to non-energy-yielding products may heighten appetite, but this is not observed under the more common condition in which NNS is ingested in conjunction with other energy sources.
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Food likes and dislikes.
Paul Rozin,T A Vollmecke +1 more
TL;DR: Good-Tasting versus Beneficial Substances: Learning to Like Foods : Learning to like Foods 442 Acquired Likes for Initially Unpalatable Substances .
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Cream and sugar: human preferences for high-fat foods.
Adam Drewnowski,M.R.C. Greenwood +1 more
TL;DR: The observed preference for sweetened high-fat foods may have implications for the development of dietary-induced obesity in man and changes in hedonic responsiveness were monitored using a mathematical modelling technique known as the Response Surface Method.
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Long-term reduction in dietary sodium alters the taste of salt.
TL;DR: It is demonstrated that the preferred level of salt in food is dependent on thelevel of salt consumed and that this preferred level can be lowered after a reduction in sodium intake.
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Book
Textbook of Medical Physiology
Arthur C. Guyton,John E. Hall +1 more
TL;DR: Textbook of medical physiology , Textbook ofmedical physiology , کتابخانه دیجیتال جندی شاپور اهواز
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Textbook of Medical Physiology
TL;DR: Textbook of medical physiology, Textbook of Medical Physiology, this paper, textbook of medicine, textbooks of medical science, text book of medical literature, textbook medical physiology.
Journal ArticleDOI
Role of genetic factors in susceptibility to experimental hypertension due to chronic excess salt ingestion.
TL;DR: There is considerable evidence indicating a familial trend in human essential hypertension, and a familial disease could be due solely to common environmental factors, exclusively to common genetic factors, or to an interaction of the two.
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The psychophysics of taste.
TL;DR: The scaling of suprathreshold intensity reflects a patient's taste world more accurately than thresholds, and helps to improve the clinical evaluation of taste.
Journal ArticleDOI
Possible role of salt intake in the development of essential hypertension
TL;DR: Although the practice of adding salt to food is an ancient one, there seems to be little doubt that until relatively modern times its widespread use as a condiment was uncommon as mentioned in this paper.