The Effects of Acute Sleep Curtailment on Salt Taste Measures and Relationships with Energy-Corrected Sodium Intake: A Randomized Cross-Over Trial with Methodology Validation

Chen Du, Russell Keast, Sze-Yen Tan and Robin M. Tucker ()
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Chen Du: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA
Russell Keast: CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
Sze-Yen Tan: Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
Robin M. Tucker: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA

IJERPH, 2023, vol. 20, issue 5, 1-17

Abstract: (1) Background: Sleep may be a factor that influences the taste–dietary intake relationship. The effect of sleep on salt taste measures has not been adequately studied, and no standardized methodology has been developed for measuring salt taste preference. (2) Methods: A sweet taste forced-choice paired-comparison test was adapted and validated to determine salt taste preference. In a randomized cross-over trial, participants slept a curtailed night (33% reduction in sleep duration) and a habitual night, confirmed by a single-channel electroencephalograph. Salt taste tests were conducted the day after each sleep condition using five aqueous NaCl solutions. One 24-h dietary recall was obtained after each taste test. (3) Results: The adapted forced-choice paired-comparison tracking test reliably determined salt taste preference. No changes in salt taste function (intensity slopes: p = 0.844) or hedonic measures (liking slopes: p = 0.074; preferred NaCl concentrations: p = 0.092) were observed after the curtailed sleep condition compared to habitual sleep. However, sleep curtailment disrupted the association between liking slope and energy-corrected Na intake ( p < 0.001). (4) Conclusions: The present study serves as the first step toward more standardized taste assessments to facilitate comparison between studies and suggests accounting for sleep when exploring taste–diet relationships.

Keywords: salt taste; intensity; preference; salt-liking phenotype; diet; sleep (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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