抄録
Dietary salt reduction is considered to be effective for the prevention of high blood pressure,
cardiovascular disease, stomach cancer and so on. This study was performed to realize the cause
of formation against highly salty taste preference. Young female students (age:19-22) were divided
into two groups with use of salty taste preference test by use of miso soup (0.7 or 1.2% NaCl).
Two groups were compared in various factors including taste sensitivity, Na+ concentration of
urine, blood pressure and daily intake of nutrition.
１ ．The first study performed in 1999-2001 showed that sweet, bitter and total taste sensitivity
were higher in 1.2% NaCl preferring group. Those students in the group daily took miso soup
containing more salt per volume and they were aware their preference to higher salty taste by
themselves.
２ ．The second study showed that carbohydrate intake was significantly higher in 1.2% NaCl
preferring group than 0.7% group.
３ ．In both studies, Na+ concentration of urine and the values of blood pressure were higher in 1.2%
NaCl group, although those were not significant.
４ ．The ratio of 0.7% NaCl preferring students was significantly increased in the second study
compared to the first study.
５ ．In the second study, the frequency of miso soup intake was significantly higher in 0.7% NaCl
preferring group.
Those facts indicated that NaCl concentration in daily foods is the key role for forming the
preference to highly salty taste. It results in increased intake of NaCl and then raises blood
pressure. Those facts are considered to be utilized in the education of dieticians.
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