Salt Taste, Nutrition, and Health
Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the...
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| Materialtyp: | Online |
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| Språk: | engelska |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Länkar: | ONIX_20210501_9783039364657_681 |
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| _version_ | 1869514585562677248 |
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| collection | Directory of Open Access Books |
| description | Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called “salty”, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure—a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health. |
| format | Online |
| id | doab-20.500.12854ir-68935 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-689352024-03-28T03:30:43Z Salt Taste, Nutrition, and Health Bigiani, Albertino taste sensitivity taste thresholds food records food intake oral microbiota eating habits taste sodium taste renin angiotensin II angiotensinogen angiotensin-converting enzyme high-salt diet blood pressure doenjang soybean paste epithelial sodium channel sodium homeostasis amiloride salt deprivation short-term preference test salt TRPV1 gene rs806500 dietary biomarker elderly nutrigenetics salt taste perception taste threshold sodium chloride metabolic syndrome Mediterranean diet sodium receptor salt taste taste transduction Korean soy sauce kokumi umami salty chorda tympani amiloride-insensitive salt taste pathway n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Salt (NaCl) is a key component of the human diet because it provides the sodium ion (Na+), an essential mineral for our body. Na+ regulates extracellular fluid volume and plays a key role in many physiological processes, such as the generation of nerve impulses. Na+ is lost continuously through the kidneys, intestine, and sweating. Thus, to maintain proper bodily balance, losses have to be balanced with foods containing this cation. The need for salt explains our ability to detect Na+ in foodstuffs: Na+ elicits a specific taste sensation called “salty”, and gustatory sensitivity to this cation is crucial for regulating its intake. Indeed, the widespread use of salt in food products for flavoring and to improve their palatability exploits our sense of taste for Na+. When consumed in excess, however, salt might be detrimental to health because it may determine an increase in blood pressure—a major risk factor for many cardiovascular diseases. Understanding how salt taste works and how it affects food preference and consumption is therefore of paramount importance for improving human nutrition. This book comprises cutting-edge research dealing with salt taste mechanisms relevant for nutrition and health. 2021-05-01T15:33:06Z 2021-05-01T15:33:06Z 2020 book ONIX_20210501_9783039364657_681 9783039364657 9783039364664 https://directory.doabooks.org/handle/20.500.12854/68935 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/2702 https://mdpi.com/books/pdfview/book/2702 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03936-466-4 10.3390/books978-3-03936-466-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039364657 9783039364664 152 Basel, Switzerland open access |
| spellingShingle | taste sensitivity taste thresholds food records food intake oral microbiota eating habits taste sodium taste renin angiotensin II angiotensinogen angiotensin-converting enzyme high-salt diet blood pressure doenjang soybean paste epithelial sodium channel sodium homeostasis amiloride salt deprivation short-term preference test salt TRPV1 gene rs806500 dietary biomarker elderly nutrigenetics salt taste perception taste threshold sodium chloride metabolic syndrome Mediterranean diet sodium receptor salt taste taste transduction Korean soy sauce kokumi umami salty chorda tympani amiloride-insensitive salt taste pathway n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Salt Taste, Nutrition, and Health |
| title | Salt Taste, Nutrition, and Health |
| title_full | Salt Taste, Nutrition, and Health |
| title_fullStr | Salt Taste, Nutrition, and Health |
| title_full_unstemmed | Salt Taste, Nutrition, and Health |
| title_short | Salt Taste, Nutrition, and Health |
| title_sort | salt taste nutrition and health |
| topic | taste sensitivity taste thresholds food records food intake oral microbiota eating habits taste sodium taste renin angiotensin II angiotensinogen angiotensin-converting enzyme high-salt diet blood pressure doenjang soybean paste epithelial sodium channel sodium homeostasis amiloride salt deprivation short-term preference test salt TRPV1 gene rs806500 dietary biomarker elderly nutrigenetics salt taste perception taste threshold sodium chloride metabolic syndrome Mediterranean diet sodium receptor salt taste taste transduction Korean soy sauce kokumi umami salty chorda tympani amiloride-insensitive salt taste pathway n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| topic_facet | taste sensitivity taste thresholds food records food intake oral microbiota eating habits taste sodium taste renin angiotensin II angiotensinogen angiotensin-converting enzyme high-salt diet blood pressure doenjang soybean paste epithelial sodium channel sodium homeostasis amiloride salt deprivation short-term preference test salt TRPV1 gene rs806500 dietary biomarker elderly nutrigenetics salt taste perception taste threshold sodium chloride metabolic syndrome Mediterranean diet sodium receptor salt taste taste transduction Korean soy sauce kokumi umami salty chorda tympani amiloride-insensitive salt taste pathway n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| url | ONIX_20210501_9783039364657_681 |