The development of salty taste acceptance is related to dietary experience in human infants: a prospective study.

BACKGROUND: Sodium intake is related to hypertension and other diseases, but little is known about the early development of salty taste acceptance. OBJECTIVE: The prospective study asked whether dietary experience with foods containing sodium is associated with development of infant salty taste preference. DESIGN: Infants (n = 61) were tested at 2 and 6 mo to assess their response to 0.17 and 0.34 mol NaCl/L in water. Intake tests consisted of randomized double-blind 120-s exposure to salt solutions and water. Acceptance, calculated as solution intake relative to water, was examined as a function of exposure to starchy table food-a significant source of sodium. Dietary exposure (yes or no) was defined by maternal report. As a control, similar comparisons were based on exposure to fruit table food. A subset of 26 subjects returned at 36-48 mo for assessment of salty taste hedonics and preference. RESULTS: Dietary experience was related to salt acceptance, with only those infants previously exposed to starchy table foods (n = 26) preferring the salty solutions at 6 mo (P = 0.007). Fruit exposure was not associated with sodium chloride acceptance. Infants eating starchy table foods at 6 mo were more likely to lick salt from the surface of foods at preschool age (P = 0.007) and tended to be more likely to eat plain salt (P = 0.08). CONCLUSIONS: The findings suggest an influential role of early dietary experience in shaping salty taste responses of infants and young children.

Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage.

The influence of exposure and information on sensory evaluation and acceptance of bitter flavor was assessed. Following sensory testing in the laboratory, subjects consumed a commercially-available bittersweet beverage once daily for 7days in a setting of their choosing, then returned to the laboratory for post-exposure tests. Hedonic ratings for the beverage increased by 68%, whereas ratings for control stimuli sampled only in the laboratory did not change. Following exposure, relationships of hedonic ratings with intensity and familiarity varied according to the context in which evaluations were made: hedonic ratings were correlated with intensity in a familiar setting and with familiarity in an unfamiliar setting. Health-related information had no effect on perceptual changes that accompanied exposure, but did tend to increase a behavioral measure of acceptability, suggesting that information may have a greater effect on behavior than on hedonics. Together, the data suggest that repeated exposure can enhance hedonic evaluation of a bittersweet beverage, perhaps through a learned association of flavor with post-ingestive consequences. Context may mediate this effect and studies addressing the influence of information on bitter food acceptance should include measures of consumption and evaluate information strategies, as bitter foods may be particularly resistant to cognitively-based appeals.

Peptides and the control of meal size.

There are now a large number of experiments demonstrating that peripheral administration of exogenous cholecystokinin or its synthetic analogue, CCK-8, reduces meal size in a number of species. The peptide interacts with other factors which influence satiety, and treatments thought to be effective in eliciting secretion of cholecystokinin have predictable effects on meal size. Cholecystokinin is effective in the genetically obese Zucker rat, obese rats with lesions of the ventromedial hypothalamus, and subdiaphragmatically vagotomized rats. Somatostatin and bombesin are also reasonable candidates for satiety factors. Intraperitoneal naloxone reduces meal size in rats, and beta-endorphin injected intraventricularly causes an increase in meal size of 50% over 30 minutes. We conclude that cholecystokinin and bombesin may interact in weight regulation and control of meal time food intake.