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Total 1 results found since Jan 2013.

Taste perception and diet in people of Chinese ancestry.
CONCLUSIONS: There was a salty-sour confusion among Singaporean Chinese unlike the bitter-sour confusion reported for Caucasians. Most sodium came from sauces and was added during food preparation. In programs to address sodium: potassium ratio excess among Chinese prone to hypertension and stroke, sour as well as salty taste may need to be considered. PMID: 29384339 [PubMed - in process]
Source: Asia Pacific Journal of Clinical Nutrition - February 2, 2018 Category: Nutrition Authors: Leong CS, Forde CG, Tey SL, Henry CJ Tags: Asia Pac J Clin Nutr Source Type: research