Salt increases palatability and motivates intake, but salt may also play a role in ending food intake. How does salt intensity affect satiation and energy expenditure within a meal? In a series of experiments using tomato soup, the same palatable tomato soup was made at the same level of salt intensity. The preferred salt concentration of each subject was carefully plotted using a dosage-response psycho hedonic function. The salt intensity was increased and decreased per participant to ensure that there were perceptible salt intensity changes in the equally palatable tomato soup. In the first study, salt intensity did not affect ad libitum food intake when soup was the sole food served to a sample of hungry participants. In a second study, the same tomato soup was served ad libitum with a sandwich lunch. The energy intake in the high salt group was 8% lower than in the low salt group. The authors concluded that increasing salt intensity led to an increase in sensory exposure, resulting in a faster satiation at the end of the meal, per kcal consumed.

When the same soups (low or high salt) were served again, with either long or short periods of time (eating rates) controlled by peristaltics, 9% less energy was consumed for the high salt intensity compared to the low salt intensity. However, the most significant reduction was 34% when high salt was combined with long oral duration. For the first time, an increase in salt intensity and a longer duration of exposure to taste qualities in the mouth produced the most satiating effects. There was no difference in the participants' ratings for hunger and fullness, suggesting that the energy reduction occurred without a loss of satisfaction with the meal. These studies provide the first evidence that taste intensity can be used to lower energy intake in equally palatable variations of the same food. In a previous study that looked at the onset of SSS for both strong and weak tasting iced tea, Vickers (1998) found that the consumption of the stronger tea decreased less than that of the weaker tea, although the liking for both tea was the same.

The initial liking of these teas was responsible for the results, but perhaps, based on the new findings from the study by Bolhuis, the cause of the decrease in intake was the greater intensity of the tea solutions, regardless of their effect on SSS (Bolhuis et al., 2012). Taste intensity appears to influence the rate at which satiation occurs, and may also affect overall energy intake when controlled for palatability. In a different study, there was no difference in the rate at which desire to consume decreased, nor did there appear to be any differences in the total intake of calories (Calories + Calorie) for sweet & savory rice meal with similar palatability and texture, as well as energy (Calories + Energy Density) / Macronutrient (Macronutrient) composition. In this study, the difference in taste intensity and duration seemed to be much more significant than the difference in taste quality.

S.K.S.C.NADARAJAN & BROR.
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