Short-term effects of diet on salt taste preference.

The purpose of this experiment was to determine whether optimal salt levels in soup were influenced by consumption of a meal either high or low in salt. Following a lunch high in salt, optimal salt levels were reduced; no change in optimal levels followed a lunch low in salt. No changes in optimal sweet preference were observed for either condition. It is suggested that changes in optimal salt levels are due to factors associated with exposure to salt during the meal.