ArticleChemical senses2016
Effects of Salt and Fat Combinations on Taste Preference and Perception.
Article in Chemical senses, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
12 citing papers in PubMed.
- Trial
- Dietary Quality Along a Plant-Based Continuum: The Role of Added Salt, Oil, and Sugar in Chronic Disease Risk.Nutrients · 2026Review
- Association of Salty and Sweet Taste Recognition with Food Reward and Subjective Control of Eating Behavior.Nutrients · 2024Article
- Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.Foods (Basel, Switzerland) · 2022Review
- Review
- Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake.The Journal of nutrition · 2022Article
- Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake.Frontiers in nutrition · 2022Review
- Longitudinal Associations Between Taste Sensitivity, Taste Liking, Dietary Intake and BMI in Adolescents.Frontiers in psychology · 2021Article
- Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children.Foods (Basel, Switzerland) · 2020Article
- Review
- Taste Sensitivity and Taste Preference Measures Are Correlated in Healthy Young Adults.Chemical senses · 2019Article
- Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.Foods (Basel, Switzerland) · 2017Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18-54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0-20%) and 5 different salt concentrations (0.04-2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.