Changes in taste preference for umami taste (150 mM MSG: ■), salty taste (150 mM NaCl: Δ) and sweet taste (500 mM Glycine: ○) in fed with various contents of protein diets (0-20%). Data was quoted from Torii et al. [8].
|
| Figure 1: Physiological significance of taste in the body nutrient homeostasis
Relationship between protein intake and umami taste preference.
Changes in taste preference for umami taste (150 mM MSG: ■), salty taste (150 mM NaCl: Δ) and sweet taste (500 mM Glycine: ○) in fed with various contents of protein diets (0-20%). Data was quoted from Torii et al. [8]. |
