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Volume 42 (1984)
- Issue 6 Pages 323-
- Issue 5 Pages 265-
- Issue 4 Pages 213-
- Issue 3 Pages 159-
- Issue 2 Pages 81-
- Issue 1 Pages 3-
Volume 42, Issue 4
Displaying 1-5 of 5 articles from this issue
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Tetsuzo Takahashi1984 Volume 42 Issue 4 Pages 213-223
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSDownload PDF (1333K) -
Fumiko Haga, Hiromi Komine, Eisho Kondo, Nobuko Kuwano1984 Volume 42 Issue 4 Pages 225-234
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSSensory tests were carried out to study the effect of seasoning with potassium salts using dishes such as stewed daikon-radish, those cooked in white sauce and aqueous solution seasoned with the same concentration potassium salts. Potassium tartrate, dipotassium citrate and potassium chloride were respectively added to the dishes. The following results were obtained.
1) The characteristic tastes of potassium salts were; those added with potassium tartrate were found less in saltiness, sourness, bitterness and astringency; those added with dipotassium citrate pronounced in sourness, and potassium chloride very pronounced in bitterness.
2) As for stewed daikon-radish seasoned with potassium salts, the characteristic taste of potassium salt was evident. There were significant differences in all the samples. The same tendency was found with the seasoned aqueous solution, while the dish using white sauce demonstrated no significant differences indicating that manifestation of the characteristic taste of potassium salt was repressed.
3) When potassium salt is added to dishes as a means of supplying potassium to patients on therapeutic diets, use of aromatic foods, oils and fats, and foods containing protein is recommended to mask the unpleasant tastes. Alternately, potassium salts with less pronounced taste should be preferably used.
4) Potassium chloride presents saltiness and strong bitterness, while potassium tartrate and dipotassium citrate show less saltiness, suggesting that these potassium salts used in the tests were not ideal substitutes for table salts.View full abstractDownload PDF (954K) -
Takashi Yamada, Yoko Kitoh, Takeharu Itatsu, Yasuo Ishiguro, Yuko Kita ...1984 Volume 42 Issue 4 Pages 235-240
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSA qualitative and quantitative gustometric testing method using the filter paper disc on sweet, salty and sour tastes was evaluated in 30 patients with diabetes mellitus (type II, NIDDM) and in 30 healthy subjects (volunteers) in our hospital.
The following results were obtained in this study.
1) The threshold of salty and sour tastes in diabetic patients obviously elevated in contrast to those in healthy subjects.
2) The total score which was calculated by the sum of each score about sweet, salty and sour tastes, significantly lowered in diabetic patients (diabetes vs healthy; 18.5±8.9 vs 27.4±9.6, p<0.01), especially so in the patients with complications with microangiopathies (diabetes vs healthy; 13.1±11.7 vs 27.4±9.6, p<0.01).
3) Patients who have been afflicted with diabetes for more than 10 years show the lower total scores of three tastes compared to those who have suffered the disease for less than 10 years (more than 10 years vs less than 10 years; 11.0±10.5 vs 20.6±7.2, p<0.01).
4) The total scores rose considerably in some of diabetic patients after the improvement of fasting blood glucose levels by diet alone (before vs after; 16.5±8.3 vs 23.0±6.6, p<0.01).
It is concluded that the gustometric testing method using the filter paper disc may be useful in clinical evaluation of the taste impairment in patients with diabetes mellitus.View full abstractDownload PDF (1846K) -
Nakako Matsumoto, Kayoko Fukuda1984 Volume 42 Issue 4 Pages 241-246
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSSensory tests were conducted to learn the number of days required to female students living in the dormitory to get used to clear and thick soups containing respectively 0.6% and 0.8% salt. The following results were obtained.
1) Sixty % of students took about 10 days to acclimatize themselves to 0.6% salt content of clear soup and 0.8% salt content of thick-Miso soup.
2) The overall tendency of getting used to these salty contents in the soups was gradual similar to that in senses from somewhat less salty taste to average.
3) The panel with preference for low salt taste showed the following changes when placed under the high salt conditions. When placed under the 70 day conditions, it took them about 10 days to get used to low salt taste, while under the 20 day conditions they got used to the low salt taste in no time.View full abstractDownload PDF (542K) -
On the Basal Metabolism of PMD PatientsSaburo Usutani, Kunitaka Nishiyama, Kazuyuki Kida, Noboru Yamauchi, Ka ...1984 Volume 42 Issue 4 Pages 247-254
Published: 1984
Released on J-STAGE: April 30, 2010
JOURNAL FREE ACCESSOn 35 patients with progressive muscular distrophy (PMD) and 20 control patients in a sanatorium, measurements were made of basal metabolism (BM), an indispensable element for calculating the energy requirement.
The results obtained were as follows:
1) There has been a report that PMD patients have BMR equal or superior to its standard values for the Japanese. However, the difference in body weight between the patients indicates invalidity of this report. As PMD patients with the same body weight as the standard person have lowered BMR compared with the standard, PMD patients should be considered to have essentially low BMR.
2) A statistically significant linear regression relationship is established between the ratio of the patient's body weight to its standard value and the ratio of the patient's BMR to its standard value for the Japanese. Therefore, a possibility was suggested of presuming BMR of the individual patient according to its body weight.View full abstractDownload PDF (743K)
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