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 inf1uence 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 experts 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 87carefully 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 unpleasant 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 explained ，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. "Response to bitter compounds is one of many ways to identify biological differences in food preference because supertasting is not limited to bitterness. "
词汇:
publicize v. 引起公众对…的注 意;(用广告)宣传
dietary adj. 饮食的;规定食物的
ferment v. (使)发酵
geneticist n. 遗传学家
acuity n. 敏锐;尖锐
注释:
1. Penn State College of Agricultural Sciences: 即 Penn State University-College of Agricultural Sciences 宾州州立大学农学院。Penn 是 Pennsylvania 的缩写，是美国宾夕法尼亚州州名。宾州州立大学建于1855年，在全国共有 24 个分校。在句中，Penn State College of Agricultural Sciences 用作定语，修饰 food scientist。
2. well-publicized efforts to reduce the salt content in food:有关减少食物含盐量的大力宣传的做法.
3. left many people struggling to accept fare that simply does not taste as good to them as it does to others:使得许多人努力去接受适合其他人而不适合他们口味的食物。fare 相当于 food。
4. lead investigator:研发项目负责人
5. … carefully screened participants who sampled salty foods as soup and chips，on multiple occasion ，spread out over weeks:……经过仔细筛选的实验参与者，他们在几周内的不同时间 里品尝加了盐的食物，如汤和薯条。
6. too pronounced:此处 pronounced 为形容词，意为 very noticeable ，conspicuous(明显的，显著的)。
7. supertasting： 超重味感
练习:
1. In paragraph 2 ，John Hayes points out that
A it is good to health to eat food without salt.
B many people reject low-salt food completely.
C many people accept low-salt tasteless food reluctantly
D food with reduced salt tastes better.
2. The fourth paragraph describes briefly
A. how to select subjects and what to do in the research.
B. how to identify supertasters and nontasters.
C. why to limit the number of subjects to 87 persons.