| Project/Area Number |
22590606
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Public health/Health science
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| Research Institution | Kyorin University |
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Principal Investigator |
KARITA Kanae 杏林大学, 医学部, 准教授 (40224711)
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| Co-Investigator(Kenkyū-buntansha) |
HARADA Matusko 帝京短期大学, 教授 (60413077)
YOSHIDA Masao 杏林大学, 医学部, 講師 (10296543)
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| Research Collaborator |
KOKAZE Akatuski 昭和大学, 医学部, 教授
MATSUNAGA Naomi 杏林大学, 医学部, 実験助手
ABE Toshiko 杏林大学, 医学部, 実験助手
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2010: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
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| Keywords | 味覚 / 食生活習慣 / ストレス / 気分・感情状態 / 生活環境 / 睡眠 / 味覚閾値 / 状態不安 / 飲酒 |
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| Research Abstract |
We conducted a cross-sectional survey to evaluate the factors associated with dietary habits and mood states affecting taste sensitivity in 127 college women. Differential threshold for the four basic tastes on the tongue were determined by the filter paper disc method, while dietary intake was assessed using a food frequency questionnaire. Psychological mood states were evaluated by the Profile of Mood State (POMS) questionnaire. Differential thresholds for saltiness and bitterness in alcohol drinkers were higher than those in alcohol non drinkers, whereas differential thresholds for the other tastes did not differ significantly between any of the stratified groups. Canonical correlation analysis revealed that among the five POMS mood states, fatigue scores showed relatively stronger association with combined variables of taste thresholds. Logistic regression analysis revealed significant involvement of zinc and iron intake, and that POMS fatigue and anger scores affected the differential threshold for sourness. Specific dietary factors were shown to be associated with sensitivity to bitterness.
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