Inter-individual Difference in Sensitivity of Aversive Salt Taste
| Project/Area Number |
15K01653
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Applied health science
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| Research Institution | Shimane University |
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Principal Investigator |
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2017: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2016: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 塩分摂取量 / 減塩 / 塩分摂取 / 高血圧 |
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| Outline of Final Research Achievements |
Salt is an indispensable nutrient, but excessive amount of salt intake becomes harmful. In order to prevent excessive intake of salt, there is a mechanism to feel high concentration salt as an aversive taste. In this study, we analyzed relationship between inter-individual difference in sensitivity of aversive salt taste and amounts of daily salt intake.
After obtained written informed consent, individuals who came annual health checkups were recruited for this study. Although we compared sensitivities of aversive salt taste of each individual and daily salt intake that estimated by urine, there were no difference between them. However, daily salt intake that estimated by dietary questionnaire showed clear relationship, in which individuals with the high sensitivities of aversive salt taste consumed the more amount of salt.
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Report
(4 results)
Research Products
(1 results)
