Exertional sodium loss does not increase immediate salt appetite or dietary sodium intake in athletes

Manevitz, Zev; Leshem, Micah; Heled, Yuval; Epstein, Yoram; Gershon, Barak; Kodesh, Einat

doi:10.1016/j.appet.2021.105181

Cited by 4 publications

(2 citation statements)

References 60 publications

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“…On the other hand, Manevitz et al. 37 demonstrated that the loss of NaCl from sweat due to exercise did not increase the preference for a salt taste. In addition, although preference experiments have been conducted, 24 behavioral studies on aversiveness in human are quite limited.…”

Section: Discussionmentioning

confidence: 98%

Aversion to a High Salt Taste is Disturbed in Patients With CKD

Okuno-Ozeki,

Kohama,

Taguchi

et al. 2024

Kidney International Reports

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Section: Discussionmentioning

confidence: 98%

Aversion to a High Salt Taste is Disturbed in Patients With CKD

Okuno-Ozeki,

Kohama,

Taguchi

et al. 2024

Kidney International Reports

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“…A longer duration might have generated different results, especially regarding the salty taste, since longer exercise duration is usually associated with higher electrolyte depletion. However, athletes who did a 40-minute running session at a speed intensity 10% under their lactate threshold did not report any significant increase in their salt preference using visual analog scales (Manevitz et al, 2021). Although a longer period of exercise would have been ideal to examine this possibility, it was unfortunately impossible considering the ongoing COVID restrictions that were in place at the time of the testing day.…”

Section: Discussionmentioning

confidence: 99%

Intensity and appreciation of sweet taste solutions are modulated by high-intensity aerobic exercise in adolescent athletic males

Gauthier

Villeneuve

Cournoyer

et al. 2022

Preprint

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Introduction Exercise tends to reduce subsequent meal intake, but mechanisms are still unclear. Interestingly, exercise seems to influence taste, which plays a role in energy intake. The effect of exercise on specific tastes is still to be elucidated, especially among younger participants who train at high intensity. Methods Adolescents (14-16 years old) were recruited from a high school boys hockey team. Distinct taste tests were administered using low and high concentrations of sweet (sucrose 41.0 & 82.0 g/L), salty (sodium chloride 8.7 & 17.4 g/L) and bitter (caffeine 5.0 & 10.0 g/L) solutions before and after a 30 min aerobic high-intensity exercise session (70-90% of estimated maximal heart rate). McNemmar's tests, standard paired T tests, Wilcoxon Signed Rank Test and Cohen's d effect size tests were used to analyze the data. Results Participants (n=19) were 14.7+/-0.7 years old, weighed 59.6+/-7.8kg, had a height of 173.4+/-7.9cm, and a bodyfat% of 11.6+/-3.1%. There were no significant differences in taste identification capacities. Participants (n=19) perceived as more intense (+31%, p=0.037) and appreciated better the low concentration sweet solution (+20%, p=0.004). Taste appreciation was also increased for the high concentration sweet solution (+15%, p=0.009). Effect sizes were medium [0.516-0.776]. Conclusion High-intensity exercise influenced the perception of sweet taste. If higher taste intensity and appreciation of sweet can reduce energy intake, our results could help explain the effect of exercise on lowering subsequent energy intake. Keywords : physical exercise; taste perceptions; gustative perceptions; nutrition

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Vegans, vegetarians and omnivores differ in nutrient hedonics, salt and sweet preference and flavouring

Leshem

Shaul

2022

Physiology & Behavior

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Exertional sodium loss does not increase immediate salt appetite or dietary sodium intake in athletes

Cited by 4 publications

References 60 publications

Aversion to a High Salt Taste is Disturbed in Patients With CKD

Aversion to a High Salt Taste is Disturbed in Patients With CKD

Intensity and appreciation of sweet taste solutions are modulated by high-intensity aerobic exercise in adolescent athletic males

Vegans, vegetarians and omnivores differ in nutrient hedonics, salt and sweet preference and flavouring

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