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More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss
People who lose their sense of smell self-report consuming more salt to compensate for a lack of flavor and enhance eating enjoyment. However, this can contribute to excess sodium intake and a poor diet. Capsaicin may help increase salt taste intensity and eating enjoyment in this population, but th...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Cold Spring Harbor Laboratory
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10275002/ https://www.ncbi.nlm.nih.gov/pubmed/37333099 http://dx.doi.org/10.1101/2023.06.05.23290966 |
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author | Hunter, Stephanie R. Beatty, Candelaria Dalton, Pamela H. |
author_facet | Hunter, Stephanie R. Beatty, Candelaria Dalton, Pamela H. |
author_sort | Hunter, Stephanie R. |
collection | PubMed |
description | People who lose their sense of smell self-report consuming more salt to compensate for a lack of flavor and enhance eating enjoyment. However, this can contribute to excess sodium intake and a poor diet. Capsaicin may help increase salt taste intensity and eating enjoyment in this population, but this has not been studied. The purpose of this study was to determine 1) whether salt intake in those with smell loss differs from population averages, 2) whether capsaicin increases flavor and salt taste intensity, and 3) if adding spice to foods increases food liking in individuals with smell loss. Participants 18-65 years old with confirmed partial or total smell loss for at least 12 weeks completed two sets of replicate test sessions (four total). In two sessions participants rated overall flavor intensity, taste qualities’ intensities, spicy intensity, and liking for model tomato soups with low or regular sodium content and three levels of capsaicin (none, low, or moderate). In the other two sessions, participants rated the same sensory attributes for model food samples with three levels of added spice (none, low, or moderate). 24-hour urine samples were also collected to determine sodium intake. Results indicate that although sodium intake is higher than recommended in those with smell loss (2893 ± 258 mg/day), they do not consume more sodium than population averages. Adding low and moderate amounts of capsaicin to a model tomato soup increased the intensity of overall flavor and saltiness compared to a model tomato soup without capsaicin. However, the effect of capsaicin on liking differed by food type. In conclusion, the addition of capsaicin can improve flavor, salt taste intensity, and eating enjoyment in people with smell loss. |
format | Online Article Text |
id | pubmed-10275002 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Cold Spring Harbor Laboratory |
record_format | MEDLINE/PubMed |
spelling | pubmed-102750022023-06-17 More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss Hunter, Stephanie R. Beatty, Candelaria Dalton, Pamela H. medRxiv Article People who lose their sense of smell self-report consuming more salt to compensate for a lack of flavor and enhance eating enjoyment. However, this can contribute to excess sodium intake and a poor diet. Capsaicin may help increase salt taste intensity and eating enjoyment in this population, but this has not been studied. The purpose of this study was to determine 1) whether salt intake in those with smell loss differs from population averages, 2) whether capsaicin increases flavor and salt taste intensity, and 3) if adding spice to foods increases food liking in individuals with smell loss. Participants 18-65 years old with confirmed partial or total smell loss for at least 12 weeks completed two sets of replicate test sessions (four total). In two sessions participants rated overall flavor intensity, taste qualities’ intensities, spicy intensity, and liking for model tomato soups with low or regular sodium content and three levels of capsaicin (none, low, or moderate). In the other two sessions, participants rated the same sensory attributes for model food samples with three levels of added spice (none, low, or moderate). 24-hour urine samples were also collected to determine sodium intake. Results indicate that although sodium intake is higher than recommended in those with smell loss (2893 ± 258 mg/day), they do not consume more sodium than population averages. Adding low and moderate amounts of capsaicin to a model tomato soup increased the intensity of overall flavor and saltiness compared to a model tomato soup without capsaicin. However, the effect of capsaicin on liking differed by food type. In conclusion, the addition of capsaicin can improve flavor, salt taste intensity, and eating enjoyment in people with smell loss. Cold Spring Harbor Laboratory 2023-06-05 /pmc/articles/PMC10275002/ /pubmed/37333099 http://dx.doi.org/10.1101/2023.06.05.23290966 Text en https://creativecommons.org/licenses/by-nc/4.0/This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (https://creativecommons.org/licenses/by-nc/4.0/) , which allows reusers to distribute, remix, adapt, and build upon the material in any medium or format for noncommercial purposes only, and only so long as attribution is given to the creator. |
spellingShingle | Article Hunter, Stephanie R. Beatty, Candelaria Dalton, Pamela H. More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss |
title | More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss |
title_full | More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss |
title_fullStr | More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss |
title_full_unstemmed | More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss |
title_short | More spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss |
title_sort | more spice, less salt: how capsaicin affects liking for and perceived saltiness of foods in people with smell loss |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10275002/ https://www.ncbi.nlm.nih.gov/pubmed/37333099 http://dx.doi.org/10.1101/2023.06.05.23290966 |
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