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  3. Some People Do Not Taste Salt like Others Low-salt foods may be harder fo...

Some People Do Not Taste Salt like Others Low-salt foods may be harder fo...

admin2020-12-24  12
问题 Some People Do Not Taste Salt like Others  
Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.
Those conclusions are important because recent, well-publicized （大力宣传的） efforts to reduce the salt content in food have left many people struggling to accept food that simply does not taste as good to them as it does to others, pointed out John Hayes, lead
investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat. This study increases understanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and chips, on multiple occasions, spread out over weeks. Test subjects were 45 men and 42 women, reportedly healthy, ranging in age from 20 to 40. They rated the
intensity of taste on a commonly used scientific scale, ranging from barely detectable to strongest sensation of any kind.
“ Most of us like the taste of salt. However, some individuals eat more salt, both because they like the taste of saltiness more, and because it is needed to block other unpleasant tastes in food,” said Hayes. “ Supertasters， people who experience tastes more intensely, consume more salt than nontasters. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more. ’
However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese, Hayes noted. “ For example, cheese is a wonderful blend of dairy flavors from fermented （发酵的） milk, but also bitter tastes from ripening that are blocked by salt/' he said. A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced. ”
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee, showing that individuals differ in their ability to taste certain chemicals. As a result, Hayes explained, we know that a wide range in taste acuity （敏锐）exists, and this variation is as normal as variations in eye and hair color.

It can be inferred from the last paragraph that taste acuity is
选项 A genetically determined.
B identified with certain chemicals.
C developed over time after birth.
D related to one’s eye and hair color.
答案A
解析文章最后一段话讲述了“基因专家认为个人在品尝一些化学物质时有不同的感受，并且这种不同如同人的眼睛和头发颜色一样”，本文的观点是味觉的敏锐程度是由基因决定的。选项A符合题意。
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