Interrelationship of some selected nutritional parameters relevant to taste for salt in a group of college-aged women.

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概要

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• Students in a women's college were investigated for taste acuity for salt, discrimination of salt concentrations in food, and anthro-pometrical (the body mass index, and systolic and diastolic blood pressures) and biochemical nutritional parameters (blood hemoglobin, plasma zinc, plasma copper, plasma vitamin A, plasma retinol-binding protein, urinary sodium, urinary potassium, urinary magnesium, urinary calcium and urinary zinc). Among 95 students who participated in the test for discrimination of salt concentrations, which was repeated 6 times with 5 different test samples, only 43 (45.3%) committed no mistakes. The detection threshold for taste of salt was significantly associated with neither the discriminability of salt concentrations nor any biochemical parameters. Levels of plasma zinc (PZn), urinary zinc (UZn) and plasma vitamin A (VA) were lower in the present subjects than in those reported previously. The rate of correct discrimination (RCD) was significantly correlated with PZn and VA positively, and with urinary sodium (UNa) and urinary potassium (UK) negatively. In the factor analysis to in-vestigate the interrelationship of nutritional parameters, 6 factors with significance were extracted, among which factors 3 and 4 were related to RCD. Factor 3 had large loadings on VA, plasma retinol-binding protein (RBP) and RCD, and factor 4 was positively loaded on UNa and UK and negatively on UZn and RCD. In the stepwise multiple regression analysis (RCD being the dependent variable), significant independent variables selected were VA, UK, PZn, systolic blood pressure and UNa. From these results, the college-aged women's failure in discriminating salt concentrations in food was likely to be related to (1) vitamin A inadequacy, (2) mild Zn deficiency and (3) excessive intakes of Na and K.

• 財団法人 学会誌刊行センターの論文

著者

• 鈴木 継美

  Department of Human Ecology, School of Health Sciences, Faculty of Medicine, University of Tokyo

• 四童子 好広

  Department of Biochemistry and Nutrition School of Health Sciences, Faculty of Medicine, University of Tokyo

• 四童子 好広

  Department of Nutrition, School of Health Sciences, Faculty of Medicine, The University of Tokyo

• 石田 裕美

  Laboratory of Institutional Meal Service, Kagawa Women's Nutrition College

• 高橋 ひろ子

  Laboratory of Institutional Meal Service, Kagawa Women's Nutrition College

• 鈴木 久乃

  Laboratory of Institutional Meal Service, Kagawa Women's Nutrition College

• 本郷 哲郎

  Department of Human Ecology, School of Health Sciences, Faculty of Medicine, The University of Tokyo

• 尹 教姫

  Department of Nutrition, School of Health Sciences, Faculty of Medicine, The University of Tokyo

• 鈴木 久乃

  Laboratory of Institutional Meal Service, Kagawa Women's Nutrition College

• 石田 裕美

  Laboratory of Institutional Meal Service, Kagawa Women's Nutrition College

• 石田 裕美

  Laboratory of Institutional Meal Service, Kagawa Women's College of Nutrition

• 鈴木 継美

  Department of Human Ecology, School of Health Sciences, Faculty of Medicine, The University of Tokyo

• 高橋 ひろ子

  Laboratory of Institutional Meal Service, Kagawa Women's Nutrition College

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