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American Journal of Clinical Nutrition, Vol 43, 414-418, Copyright © 1986 by The American Society for Clinical Nutrition, Inc
ORIGINAL RESEARCH COMMUNICATIONS |
JE Brown and RB Toma
The ability of pregnant women to discriminate among different concentrations of salt and sucrose solutions, and their preference for the solutions, were assessed to determine if changes in the sense of taste occur during pregnancy. Results of tests with salt solutions showed that pregnant women were significantly less able to correctly identify concentration differences (p less than 0.005), and preferred significantly stronger solutions (p = 0.004) than did nonpregnant women. The data suggest that a physiological mechanism for increasing salt intake may develop during pregnancy.
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