:Part 2
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概要
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For the inpatients ingesting the salt-free diet, influences on the taste of concentrations of salt, kinds of seasoning and ways of cooking for the salt-free-diet, were studied by means of the organoleptic test in comparison with those of the healthy ones as previously reported. The results obtained are as follows:1. The minimum salt concentration in the salt-free diet being good taste of foods is 0.3-0.8%, which is lower in nearly all kinds of food than that of the healthy ones. This means a delicate palata of the patients to the salty taste.2. As to various sorts of salty seasoning with the same concentration of salt as well as influence of taste on changes of the cooking method, the same trend as that of the healthy ones is noted.3. As to influence of the application period of the salt-free-diet on the taste of the inpatients, the longer the period is, the lower the minimum salt concentration is. This shows their higher adaptability to the salt-free diet.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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