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Effects of dietary protein level and umami on taste preference for sodium chloride



Effects of dietary protein level and umami on taste preference for sodium chloride



Umami: a basic taste Physiology, biochemistry, nutrition, food science: 611-634



To clarify the relation between taste preferences and nutritional state, the effects of dietary protein levels and umami (as a taste signal of dietary protein) on the preference for salt were studied in spontaneously hypertensive rats (SHR), Wistar-Slc (Wistar) rats and Sprague-Dawley rats. The appetite or preference for sodium chloride depended not only on a genetic factor, but also on the nutritional state, i.e., dietary protein levels.

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Accession: 001580426

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