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B. J. Stewart-Knox, E. E. A. Simpson, H. Parr, G. Rae, A. Polito, F. Intorre, M. Andriollo-Sanchez, N. Meunier, J. M. O’Connor, G. Maiani, C. Coudray and J. J. Strain, “Taste acuity in Response to Zinc Supplementation in Older Europeans,” British Journal of Nutrition, Vol. 99, 2008, pp. 129-136. doi:10.1017/S0007114507781485

has been cited by the following article:

• TITLE: Relationship between Taste Sensitivity and Eating Style in Japanese Female University Students

  AUTHORS: Yoshiko Kato, Roswith Roth

  KEYWORDS: Taste Sensitivity; Zinc; Food Preference; Dietary Habit; Female University Students

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.3, March 21, 2012

  ABSTRACT: This study investigated the relationship between taste sensitivity, the frequency and the preference for eating foods rich in zinc, dietary habits, and restrained eating among Japanese female undergraduate students. Forty-three subjects be-tween the ages of 20 and 22 participated in this study. After a taste-sensitivity test for sweetness and saltiness the stu-dents completed a food list indicating the intake frequency and preference of foods rich in zinc and their eating habits. The students were divided into four groups: high salt-taste sensitivity (SA-HG), low salt-taste sensitivity (SA-LG), high sweet-taste sensitivity (SW-HG), and low sweet-taste sensitivity (SW-LG). Individuals in the SA-HG group ate more foods rich in zinc and were more concerned with their health than those in the SA-LG group. Further, the SW-LG group ate more convenience foods than the SW-HG group. High salt-taste sensitivity could be predicted by eating more but less preference of foods rich in zinc, less snacking, and greater regularity of meals. On the other hand there is a signifi-cant positive relationship between the frequencies of eating and preference for foods rich in zinc. This means the results were inconsistent, further research is needed to clarify this point.