Open Access, Peer-reviewed
eISSN 2951-3146
    Korean J Community Nutr. 2014 Oct;19(5):448-458. Korean.
    Published online Oct 31, 2014.
    https://doi.org/10.5720/kjcn.2014.19.5.448
    Copyright © 2014 The Korean Society of Community Nutrition
    Original Article

    The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas

    Mee Sook Lee
      • Department of Food and Nutrition, Hannam University, Daejeon, Korea.
    • Corresponding author: Mee Sook Lee. Department of Food and Nutrition, Hannam University, 1646 Yuseong-ro, Yuseong-gu, Daejeon 305-811, Korea. Tel: (042) 629-8794, Fax: (042) 629-8789, Email: meesook@hnu.kr
    Received September 26, 2014; Revised October 25, 2014; Accepted October 25, 2014.

    This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    Objectives

    Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people.

    Methods

    We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sipand-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed.

    Results

    The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste.

    Conclusions

    The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.

    Keywords
    elderly; preference of salty taste; pleasant salt concentration

    Tables

    Table 1
    Characteristics of the subjects by pleasant salty taste group

    Table 2
    Dietary behaviors of subjects by pleasant salty taste group

    Table 3
    Preferences of food taste by pleasant salty taste group

    Table 4
    Frequencies of food consumption by pleasant salty taste group

    Table 5
    Quality of life index, depression, cognitive function and Mini-nutritional status assessment by pleasant salty taste group

    Table 6
    Anthropometric and biochemical measurements by pleasant salty taste group

    Table 7
    Correlation between pleasant salt taste concentration, food consumption frequencies and various risk factors for health

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    MeSH Terms
    Adipose Tissue
    Aged*
    Arm
    Cognition
    Diet, Sodium-Restricted
    Education
    Female
    Food Habits
    Food Preferences
    Fruit
    Humans
    Hypertension
    Quality of Life
    Risk Factors*
    Sodium
    Vitamin D
    Waist Circumference
    Metrics
    Share
    Tables
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