Salty taste threshold among children of different ethnicities

• Published in: Journal of sensory studies Vol. 36; no. 1
• Main Authors: Dora, Rosmawati, Lim, Sim Yee, Haron, Hasnah, Wong, Jyh Eiin, Yatiman, Noor Hafizah, Poh, Bee Koon
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.02.2021; Wiley Subscription Services, Inc
• Subjects: Children; Drug overdose; Ethnicity; Food; Food consumption; Food intake; Food preferences; Meat products; Minority & ethnic groups; Preferences; Salty taste; Sodium chloride; Taste; Taste perception; Taste thresholds; Malaysia
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/joss.12623

Taste perception is an important determinant of food preference and consumption. Salty taste sensitivity among children can be influenced by ethnicity. This study determined the salty taste threshold among children of different ethnicities in Malaysia. Forty‐two children aged 9–11 years from the three main ethnic groups (14 Malays, 15 Chinese, 13 Indians) in Malaysia were recruited for this cross‐sectional study. The salty taste threshold was determined using two‐alternative forced‐choice staircase with 18 different concentrations of sodium chloride solutions (0.056 to 1,000 mM). Overall, the mean salty taste threshold among children was 1.01 ± 0.71 mM. No significant difference was noted in the salty taste threshold between boys and girls (p = .830). Chinese children had a significantly higher salty taste threshold (1.21 ± 0.53 mM) compared with Malay (1.13 ± 1.13 mM) and Indian children (0.67 ± 0.72 mM, p < .05). In conclusion, further studies are warranted to better understand how taste sensitivity may influence salt preference and food intake among children of different ethnicities in Malaysia. Practical applications Salty taste sensitivity developed during childhood is one of the factors that influence preference towards salty taste and intake of salty food in later life. A variety of cuisines in different ethnic cultures is related to different preferences in taste and food. The difference of salty taste threshold among children in this study may provide valuable insights and data for future intervention programme among children of different ethnicities. Besides, this study may also provide the foundation and references in the formulation of low salt food.