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Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences1 food scientist. The research indicates that genetic factors influencesome of the difference in the levels of salt we like to eat.

Those conclusions are important because recent, well-publicized efforts to reduce the salt content in food2 have left many people struggling to accept fare that simply does not taste as good to them as it does to others3, pointed out John Hayes, assistant professor of food science, who was lead investigator? on the study.

Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are Working together on ways to help consumers lower salt intake through foods that are enjoyable to eat. This study increases understanding of salt preference and consumption.

The research involved 87 carefully screened participants who sampled salty foods such as soup and chips, on multiple occasions, spread out over weeks5. Test subjects were 45 men and 42 women, reportedly healthy, ranging in age from 20 to 40 years. The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes. They rated the intensity of taste on a commonly used scientific scale, ranging from barely detectable to strongest sensation of any kind.

"Most of us like the taste of salt. However, some individuals eat more salt, both because they like the taste of saltiness more, and also because it is needed to block other unpleasant tastes in food," said Hayes. "Supertasters, people who experience tastes more mtensely, consume more salt than nontasters do. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more. "

However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese, Hayes noted. "For example, cheese is a wonderful blend of dairy flavors from fermented, milk, but also bitter tastes from ripening that are blocked by salt," he said. "A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced.

Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee, showing that individuals differ in their ability to taste certain chemicals. As aresult, Hayes explained, we know that a wide range in taste acuity exists, and this variation is as normal as variations in eye and hair color.

"Some people, called supertasters, describe bitter compounds as being extremely bitter, while others, called nontasters, find these same bitter compounds to be tasteless or only weary bitter," he said. "Response to bitter compounds is one of many ways to identify biological differences in food preference because supertasting7 is not limited to bitterness.

1. In paragraph 2, John Hayes points out that在第二段中，约翰.海斯指出了___________________。

A. it is good to health to eat food without salt.吃无盐食物对身体有好处。

B. many people reject low-salt food completely..有些人完全反对含盐量低的食物。

C. many people accept low-salt tasteless food reluctantly有很多人不情愿的去接受低盐度的食物。(正确答案)

D. food with reduced salt tastes better..含盐量低的食物更好吃。

2. The fourth paragraph describes briefly 第四本论文由英语论文网提供整理，提供论文代写，英语论文代写，代写论文，代写英语论文，代写留学生论文，代写英文论文，留学生论文代写相关核心关键词搜索。