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目的早先研究建议饮食摄入充足锌可能对于决定食物的口感、食欲、进而决定饮食的质量是非常重要的。这个初步研究的目的是探查年龄在20～40岁健康青年人的味觉敏感性和饮食锌摄入间的关系,其中男性24例,平均年龄为(27±4.86)岁;女性26例,平均年龄为(23±2.10)岁。方法一种信号检测方法用于评估对4种基本口味即甜(葡萄糖)、酸(柠檬酸)、咸(氯化钠)、苦(奎宁)的敏感性。记录连续4 d饮食判定锌和盐的摄入(mg/d)。结果男性比女性摄入较高的锌(P=0.001);在女性饮食中摄入较高的锌对盐的敏感性增强(P=0.017)。对苦味的敏感性男性与锌的摄入相关(P=0.007)。在平均饮食锌摄入低于RNI的人中,男性对酸(P=0.02)和苦(P=0.014)的敏感性低于女性。结论结果提示锌对于味觉敏感性在男性比女性更敏感,在研究味觉敏感性时要考虑性别差异。
PURPOSE Earlier studies suggest that adequate dietary intake of zinc may be important in determining the taste, appetite and, in turn, the quality of the diet. The purpose of this preliminary study was to explore the relationship between the taste sensitivities of healthy young people aged 20-40 years and their dietary intake of zinc, including 24 males (mean age, 27 ± 4.86 years) and 26 females (mean age Was (23 ± 2.10) years old. Methods A signal detection method was used to assess the sensitivity to four basic flavors of sweet (glucose), acid (citric acid), salty (sodium chloride), bitter (quinine). Record 4 consecutive days of dietary intake of zinc and salt (mg / d). Results Men had higher zinc intake (P = 0.001) than women, and higher zinc intake in the female diet increased salt sensitivity (P = 0.017). Sensitivity to bitterness Men were associated with zinc intake (P = 0.007). Men with lower dietary intakes of zinc than those with RNI were less susceptible to acid (P = 0.02) and bitter (P = 0.014) than women. Conclusions The results suggest that zinc is more susceptible to taste sensations in men than women, and gender differences should be considered in the study of taste sensitivities.