妊婦における味に対するし好について　ＩＩ　　酸味，甘味，塩味に対するし好および忌避について

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タイトル別名
  • Taste Preference in Pregnant Women
  • ニンプ ニ オケル アジ ニ タイスル シコウ ニ ツイテ 2 サンミ カンミ
  • 2. 酸味, 甘味, 塩味に対する嗜好および忌避について

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Preference for sour, sweet and salty tastes of 62 early-pregnant women (up to 16 weeks) of whom 22 were followed up to delivery was studied by the questionary method.<br>In early pregnancy sour and salty tastes were preferred and sweetness was aversed as compared with the pre-pregnancy period. Moreover, 60% of the total subjects gave foods sour like “Sunomono (vegetables or fishes flavored with vinegar)”, “Sushi (cooked rice with vinegar)”, tomatoes and “Umeboshi (half-dried salted plum)” as their favorites. On the other hand, foods most aversed were those rich in fat and oil followed by meat and fish. But the variety of foods favored or aversed was so diverse that not a few cases showed that a certain food was averred by some people while favored by others.<br>With the advance of pregnancy, taste preference showed some change. Preference for sour taste which was the highest in early pregnancy fell to a low level in middle and latter periods, whereas sweetness rose to several times higher than the early low values. Salty tates did not show much change.<br>The combined pattern of preference for sour, sweet and salty tastes through pregnancy showed individual variation except for only two subjects who showed an identical pattern.

収録刊行物

  • 栄養学雑誌

    栄養学雑誌 35 (6), 315-321, 1977

    特定非営利活動法人 日本栄養改善学会

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