Reflecting their greater liking for salty taste, the exposed infants consumed 55% more salt during a preference test than infants who had not yet been introduced to starchy foods did.
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Boston, MA (PRWEB) February 14, 2012
The Doctors Health Press, a publisher of various natural health newsletters, books and reports, including the popular online Doctors Health Press e-Bulletin, is lending its support to a new study showing that the desire for salty foods starts very young and that curbing over-consumption should start at a younger age than previously expected.
As reported in Doctors Health Press e-Bulletin on Wednesday, February 8, 2012 (http://www.doctorshealthpress.com/food-and-nutrition-articles/study-reveals-the-desire-for-salt-starts-young), researchers found that six-month-old infants who have been introduced to starchy table foods -- which often contain added salt -- have a greater preference for salty taste than do infants not yet eating these foods. Reflecting their greater liking for salty taste, the exposed infants consumed 55% more salt during a preference test than infants who had not yet been introduced to starchy foods did.
The Doctors Health Press e-Bulletin article reports that, at preschool age, the same infants were more likely to consume plain salt, demonstrating the enduring influence of such early exposure to salt. The findings highlight the potentially significant role of early dietary experience in shaping the salty taste preferences of infants and young children.
In the study, the salt preference of 61 infants was tested at both two and six months of age. At each age, the infant was allowed to drink from three bottles for two minutes each. One bottle contained water, another contained a moderate concentration of salt (like that of chicken noodle soup), and the third had a higher concentration of salt (quite salty to adult tastes).
As reported in Doctors Health Press e-Bulletin, two-month-old infants either were indifferent to (one percent) or rejected (two percent) the salt solutions. At six months, salty taste preference of the same infants was related to previous exposure to starchy table food. The 26 infants already eating starchy foods preferred both salt solutions to water, while the 35 babies who had not yet been introduced to these foods remained indifferent to or continued to reject the salt solutions.
The starchy foods they used were bread, crackers and cereals, which are often given to infants -- and often contain added salt. Exposure to other types of table foods, such as fruit, was not associated with an increased preference for the taste of salt.
The Doctors Health Press e-Bulletin also reports that too much salt puts a burden on many processes in the body, as well as having direct effects on the kidneys and heart.
(SOURCE: Stein, L., et al., "The development of salty taste acceptance is related to dietary experience in human infants: a prospective study," Am. J. Clin. Nutr., January 2012; 95: 123-129.)
Doctors Health Press e-Bulletin is a daily e-letter providing natural health news with a focus on natural healing through foods, herbs and other breakthrough health alternative treatments. For more information on Doctors Health Press, visit http://www.doctorshealthpress.com.
Victor Marchione, MD is the Chairman of the Doctors Health Press Editorial Board. He is also the editor of The Food Doctor and has released a new video revealing 12 fighting foods to help virtually all of your current health problems. To see the video, visit http://www.doctorshealthpress.com/12-fighting-foods.