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共用题干 第三篇Some People do Not Taste Salt Like OthersLow-salt foods may be harder for some people to lik...
共用题干
第三篇
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 efforts to reduce the salt content in
food have left many people struggling to accept fare that simply does not taste as good to them as it does to
others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts 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 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.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 also because it is needed to block other unpleasant tastes in food."said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than do 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 milk,but
also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-
pleasant 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 ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re-
sponse to bitter compounds is one of many ways to identify biological differences in food preference because
supertastmg is not limited to bitterness." John Hayes points out in a recent study that_________.
第三篇
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 efforts to reduce the salt content in
food have left many people struggling to accept fare that simply does not taste as good to them as it does to
others,pointed out John Hayes,assistant professor of food science,who was lead investigator on the study.
Diets high in salt can increase the risk of high blood pressure and stroke.That is why public health ex-
perts 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 years.The sample was composed of individuals who were not actively
modifying their dietary intake and did not smoke cigarettes.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 also because it is needed to block other unpleasant tastes in food."said Hayes.
"Supertasters,people who experience tastes more intensely,consume more salt than do 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 milk,but
also bitter tastes from ripening that are blocked by salt,"he said."A supertaster finds low-salt cheese un-
pleasant 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 ex-
plained,we know that a wide range in taste acuity exists,and this variation is as normal as variations in eye
and hair color.
"Some people,called supertasters,describe bitter compounds as being extremely bitter,while others,
called nontasters,find these same bitter compounds to be tasteless or only weakly bitter."he said."Re-
sponse to bitter compounds is one of many ways to identify biological differences in food preference because
supertastmg is not limited to bitterness." John Hayes points out in a recent study that_________.
参考答案: D
参考解析: 由文章第二段的内容可知，一些降低食物中盐的含量的措施使得许多人不愿意吃餐馆 中的食物（fare）。不像其他人，他们觉得这些食物不可口。所以许多人不愿意接受低盐食物， 故选D。
通读第四段内容可知，本段主要介绍了研究使用的方法，讨论了实验对象、实验持续时 间、实验对象的特点等，故选C。
由文章第五段最后两句可知，对味觉超级敏感的人比一般人摄人的盐更多。他们的零 食以咸味为主；对于这些对味觉超级敏感的人来说，这些零食含盐量越高越好，故选A。
单词pronounced的意思为“明显的，显著的”。在文章中它指的是味道强烈、明显，和 strong一词意思接近，故选B。
由最后两段的内容可知，Hayes援引化学家Fox和基因学家Blakeslee的研究结果称，不 同的人对某种化学物质品尝的能力不同，人的味觉敏感度存在着差异，这种差异就如同人们的 眼睛和头发的颜色各有不同一样正常（这里只是以眼睛和头发作比，并非说味觉敏感度和二者 有关），由此可知，味觉辨别的差异也是天生的，由基因决定的，故选D。
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