Resumo

LOPEZ ORTIZ, Norma Constanza. Taste for saltiness. Perspect Nut Hum [online]. 2014, vol.16, n.1, pp.99-109. ISSN 0124-4108.

Background: There is a relation between sodium excess and the prevalence of hypertension and other degenerative chronic diseases. The main determinant of food consumption is taste and salt has an influence on it. Objective: Determine the factors related to the taste for saltiness. Materials and methods: A bibliographic search was made in Science Direct, Scielo, Medline and Pubmed databases. Chemistry and sensorial analysis university teaching books were consulted too. Results: The taste for saltiness is influenced by factors related to individuals and food. Age, health condition, family and cultural customs as well as genetic factors are among the former. Among those related to foods, temperature, texture as well as other ingredients present would be included. There is a relation between consumption of salty food and sensitivity for saltiness, which might be modulated reducing the amount of salt added to foods. Conclusion: Factors related to individuals and foods modulate the taste for saltiness. Nevertheless, that could be modulated reducing the regular salt consumption.

Palavras-chave : taste; salty taste; sodium chloride; sensitivity.

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