抄録
Ten-week-old mice were given a normal diet (Na: 2.2mg/g) and distilled water (Group 1), a high-salt diet (Na: 8.0mg/g) and distilled water (Group 2), or a normal diet and distilled water and NaCl solution (Group 3) for 2 weeks. In Group 3, the concentration of NaCl solution was raised from 0.0025% to 0.6% stepwise every two days, and the taste threshold was tested for 2 weeks. At the end of the 2-weeks period, preference for 0.9% NaCl solution in all the groups was tested. Preference for 0.9% NaCl solution was defined by comparing the relative intake of 0.9% NaCl solution with total fluid intake (sum of distilled water and 0.9% NaCl solution). Preference in Group 2 (61%) and in Group 3 (75%) was significantly higher than in Group 1 (40%). The salt taste threshold in Group 3 was 0.05%. These results indicate that a history of intake of NaCl in food and fluid affects the preference for 0.9% NaCl solution.
