The relationship between salt intake and preferences for different salt levels in soup

Two experiments are reported with subjects divided acording to questionnaire responses into low and high total sodium intake, and low and high table salt use. The stimuli were tomato soup with varying salt concentrations. In Experiment 1 these were rated for salt intensity, pleasantness and intensity relative to ideal. In Experiment 2 the stimuli were presented in restricted concentration ranges or using a method designed to minimise range bias; relative-to-ideal intensity rating was again used. Subjects with a high total intake were found to prefer higher concentrations of salt assessed both with the hedonic and relative-to-ideal intensity ratings, though not with restricted stimulus ranges. Subjects with high table salt use were found to prefer higher concentrations only when assessed using the hedonic ratings. Sensitivity to salt taste was not found to differ between the groups.