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\title{Comparison between Threshold of Sourness Perception and Blood Pressure for Resident Health Examination in Yakumo Town}
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\begin{document}

             \author[1]{Naomi  Katayama}

             \author[2]{Mayumi  Hirabayashi}

             \author[3]{Akemi  Ito}

             \author[4]{Shoko  Kondo}

             \author[5]{Yui  Nakayama}

             \author[6]{Takafumi  Nakada}

             \affil[1]{  Nagoya Women?s University}

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\date{\small \em Received: 13 December 2019 Accepted: 4 January 2020 Published: 15 January 2020}

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\begin{abstract}
        


Since Japan is a super-aged society, various problems are occurring for the elderly. The nutritional problems of the elderly are complex, and measures currently took to solve the one by focusing on malnutritionâ??"related items. Therefore, in this study, we focused on the sourness, which can identify the spoilage of food and could be expected to reduce salt. For 16 years, we have conducted research on taste and olfaction in Yakumo town in Hokkaido, Japan, Where the population does not move much. In this report, we report on the results of the taste test using TASTDISC (Sourness) in 2019 at Yakumo Town Resident Examination, which has been ongoing since 2007. From the database, 298 participants (169 females and 129 males) were selected form data in August 2019.

\end{abstract}


\keywords{sourness; gender; healthy elderly people; taste function; yakumo study.}

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\let\tabcellsep& 	 	 		 
\section[{Introduction}]{Introduction}\par
ince Japan is a super-aged society, various problems are occurring for the elderly. There are many older asults on the waiting list to get into the welfare facilities, and many households forced to provide home care. The nutritional problems of the elderly are complex, and measures currently took to solve it by focusing on malnutrition-related items such as flail, sarcopenia, and locomotive syndrome. One of the causes of under nutrition is the phenomenon of nutrient intake due to the difficulty of understanding the taste, loss of appetite, and reduction of the total diet. Flavors, that is, matching both taste and smell, are need in a diet, and low thresholds for typical five tastes (sweetness, saltiness, sourness, bitterness, and umami) affect health. Therefore, in this study, we focused on the sourness, which can identify the spoilage of food and can expect to reduce salt. 
\section[{II.}]{II.} 
\section[{Materials and Methods}]{Materials and Methods} 
\section[{a) Participants}]{a) Participants}\par
The participants were community dwellers who voluntarily participated in the Yakumo Study and had managed their everyday life themselves. The Yakumo Study conducted since 1981 as a joint project between the town of Yakumo in Hokkaido and the Nagoya University Graduate School of Medicine. Professionals in the fields of epidemiology, internal medicine, orthopedics, neuropsychology, ophthalmology, otolaryngology, and urology joined the Yakumo Study. The analyzed data were based on the database to2019 from the neuropsychology and otolaryngology teams.\par
problems are occurring for the elderly. The nutritional problems of the elderly are complex, and measures currently took to solve the one by focusing on malnutrition-related items. Therefore, in this study, we focused on the sourness, which can identify the spoilage of food and could be expected to reduce salt. For 16 years, we have conducted research on taste and olfaction in Yakumo town in Hokkaido, Japan, Where the population does not move much. In this report, we report on the results of the taste test using TASTDISC (Sourness) in 2019 at Yakumo Town Resident Examination, which has been ongoing since 2007. From the database, 298 participants (169 females and 129 males) were selected form data in August2019. The sourness test performed using the sourness test paper with liquid TASTEDISC (Sanwa Chemical Laboratory Co., Ltd) which include five different densities of Tartaric acid on a liquid with test paper namely:, 1(0.02\%), 2(0.2\%),3(2.0\%), 4(4.0\%), 5(8.0\%). As a result, 17 males out of 129male participants (13.2\%) and tenfemales of 169 female participants (5.9\%) had abnormal values in sour taste test (Tastedisc) results. The tolerance range (in this study, it called the normal range) of sourness, blood pressure (systole, diastole), and body composition (BMI, body fat percentage, abdominal circumference) compared with other values. As a result, there was no statistically significant difference in the sourness threshold between the normal range of blood pressure, BMI, and others. However, there was a statistically significant difference in the result of sourness between the normal range of body fat percentage and the other one. And also, in female Naomi Katayama ? , Mayumi Hirabayashi ? , Akemi Ito ? , Shoko Kondo ? , Yui Nakayama ¥ , Takafumi Nakada § , Seiya Goto ? , Satofumi Sugimoto ? , Tadao Yoshida ? , Masaaki Teranisi ? , Michihiko Sone £ , Yasushi Fujimoto ? , Hironao Otake ? , Hirokazu Suzuki ?, Naoki, Saji ? , Seiichi Nakata ? , Tsutomu Nakashima ? , Kenji Kondo ? \& Takaki Miwa ?\par
The participants had been engaged in a variety of jobs, not only white-collar but also in agriculture, fishery, and forestry. Therefore, this town can regard as representative of today's Japanese society. From the database, 297participants (168 females and 129 males) were selected form data in August 2019 (Table \hyperref[tab_0]{1}). 
\section[{b) Assessment of sweetness taste identification}]{b) Assessment of sweetness taste identification}\par
The sourness test performed using test paper with liquid TASTEDISC (Sanwa Chemical Laboratory Co., Ltd) which include five different densities of Tartaric acid on a liquid with test paper namely:, 1(0.02\%), 2(0.2\%),3(2.0\%), 4(4.0\%), 5(8.0\%).\par
The inspection method is as follows. 1) Show participants the taste choice paper: Sweet, Salty, Sour, Bitter. Taste something, but I don't know, No taste. 2) Hold the filter paper with tweezers. The sweetening solution is dropped on the disc and moistened. 3) The moistened disc gently placed on the canaliculus chordae tympani innervation area of the participant's tongue. The canaliculus chordae tympani innervation area is located 2 cm left and right from the tip of it. 4) Instruct the user to answer one of the taste choice paper in 2\textasciitilde 3 seconds with the mouth open. 5) The examiner then removes the disc from the participant's tongue with tweezers. 6) If a correct answer is not obtained, the test is continued using a solution having a higher concentration in order. 7) After garglling with water to prevent residual teste, perform the next taste test at intervals of 1 minute or more. This method was in accordance with the test method of the teste test kit (TASTEDISC: Sanwa Chemical Laboratory Co., Ltd ). 
\section[{c) Ethical review board}]{c) Ethical review board}\par
This study conducted with the approval of the Ethical Review Board (Nagoya women's university Ethics Committee: 'hitowo mochiita kennkyuuni kansuru iinnkai'). The approval number is 30-14. 
\section[{d) Statistical processing}]{d) Statistical processing}\par
The test results were confirmed to be normal distribution by F-test. Data that were the tolerance range (in this study, it called the normal range) distributed were compared with Student-t without correlation of parametric test. The data that is not normally distributed was compared without correlated Mann-Whitney one of the non-parametric test. 
\section[{III.}]{III.} 
\section[{Results}]{Results} 
\section[{a) Participant's body composition and}]{a) Participant's body composition and}\par
Data on body composition and blood pressure of participants showed by age. The males showed in Table \hyperref[tab_1]{2}. And the females are shown in Table \hyperref[tab_2]{3}. All data showed as averages by age. For both males and females, the mean values of blood pressure for each one were in the normal range. Body fat percentage was higher in females than in males, and BMI and body fat were almost tolerance range (in this study, it called the normal range) for both males and females.   
\section[{c) Statistical processing results}]{c) Statistical processing results}\par
The sour test result was statistically processed. Table \hyperref[tab_4]{5} and Table \hyperref[tab_6]{6} show the results of the comparison of the Sourness test results using TASTDISC with the tolerance range (in this study, it called the normal range) systolic and diastolic blood pressure values and others. The results did not show a statistically significant difference in either case.    Table  {\ref 8} shows the results of the comparison of the sourness test results using TASTDISC with the tolerance range (in this study, it called the normal range) Body fat and other. The results showed that there was a statistically significant difference between the normal Body fat range and the other. Participants with a high body fat percentage were able to feel sourness at lower concentrations than those with right body fat percentage. Table \hyperref[tab_8]{9} and Table \hyperref[tab_9]{10} shows the results of the comparison of the sourness test results using TASTDISC with normal Waist circumference range and the other. In Japan, the tolerance range (in this study, it called the normal range) waist circumference of the male is less than 85 cm (Table \hyperref[tab_8]{9}), and female is less than 90 Cm (Table10). The results did not show a statistically significant difference in the male cases. But, in female cases, participants with a long waist circumference had a statistically significant lower sourness threshold than those with short waist circumference.   
\section[{Discussion}]{Discussion}\par
There are many reports in the past that the taste deteriorates with increasing age1). Also, the perceived concentration of taste changes with temperature 2, 3). In this research, we focused on sourness, but there are five basic tastes (sweet, salty, sour, bitter, and umami) 4, 5, 6). Also, there are various teste inspection methods7). But this time, we used TASTDISC to get a taste of sourness. The cognitive threshold of sourness examined for 298 participants (129 males and 169 females) in Yakumo-town, Hokkaido, Japan, where population migration is low. As a result, 17 males out of 129male participants (13.2\%) and ten females of 169 female participants (5.9\%) had abnormal values in sour taste test (Tastedisc) results. The tolerance range (in this study, it called the normal range) of sourness, blood pressure (systole, diastole), and body composition (BMI, body fat percentage, abdominal circumference) compared with other values. As a result, there was no statistically significant difference in the sourness threshold between the normal range of blood pressure, BMI, and others. However, there was a statistically significant difference in the one of sourness between the normal range of body fat percentage and the other one. And also, in female cases, participants with a long waist circumference had a statistically significant lower sourness threshold than those with short waist circumference. Sourness thresholds were righter in participants with high body fat than in participants with low body fat. Our past sweet taste data show that participants with heavy body fat have high sweetness perception thersholds8). The sweetness data was statistically significantly different from the sourness data this time. Although the result was similar, in our past cognitive threshold of salty taste, there was no statistically significant item in the contents examined for sourness this time9).In the future, we would like to inspect the bitterness and umami. And, we would like to understand the actual taste sensation of the elderly by clarifying the differences between the five taste tests and blood pressure, body composition, and eating habits. We would like to obtain underlying data for preparing a diet suitable for the elderly to prevent malnutrition by grasping the taste of the elderly.\par
V. 
\section[{Conclusions}]{Conclusions}\par
We obtained sour test results, TASTDISC, at the time of health check-up in Yakumo Town, Hokkaido, where population migration is low. From the database, 298 participants (169 females and 129 males) were selected form data in August 2019. The sourness test performed using the sourness test paper with liquid TASTEDISC (Sanwa Chemical Laboratory Co., Ltd) which include five different densities of Tartaric acid on a liquid with test paper namely:, 1(0.02\%), 2(0.2\%), 3(2.0\%), 4(4.0\%), 5(8.0\%). As a result, 17 males out of 129male participants (13.2\%) and ten females of 169 female participants (5.9\%) had abnormal values in sour taste test (Tastedisc) results. The tolerance range (in this study, it called the normal range) of sourness, blood pressure (systole, diastole), and body composition (BMI, body fat percentage, abdominal circumference) compared with other values. As a result, there was no statistically significant difference in the sourness threshold between the normal range of blood pressure, BMI, and others. However, there was a statistically significant difference in the one of sourness between the normal range of body fat percentage and the other range. And also, in female cases, participants with a thick waist circumference had a statistically significant lower sourness threshold than those with a short waist circumference. Sourness thresholds were lower in participants with high body fat than in participants with low body fat. It is necessary to increase the number of participants and analyze the one in the future.   \begin{figure}[htbp]
\noindent\textbf{1} \par 
\begin{longtable}{P{0.4112903225806452\textwidth}P{0.0913978494623656\textwidth}P{0.0913978494623656\textwidth}P{0.10053763440860215\textwidth}P{0.0913978494623656\textwidth}P{0.06397849462365592\textwidth}}
Participants\tabcellsep 40's\tabcellsep 50's\tabcellsep 60's\tabcellsep 70's\tabcellsep 80's\\
Male (129)\tabcellsep 10\tabcellsep 24\tabcellsep 49\tabcellsep 39\tabcellsep 6\\
Female (168)\tabcellsep 23\tabcellsep 40\tabcellsep 65\tabcellsep 38\tabcellsep 3\\
Total (297)\tabcellsep 33\tabcellsep 64\tabcellsep 114\tabcellsep 77\tabcellsep 9\end{longtable} \par
 
\caption{\label{tab_0}Table 1 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{2} \par 
\begin{longtable}{P{0.23164414414414414\textwidth}P{0.03445945945945946\textwidth}P{0.05168918918918919\textwidth}P{0.07274774774774774\textwidth}P{0.05934684684684684\textwidth}P{0.05934684684684684\textwidth}P{0.06317567567567568\textwidth}P{0.07274774774774774\textwidth}P{0.1072072072072072\textwidth}P{0.09763513513513514\textwidth}}
\tabcellsep Number\tabcellsep Age\tabcellsep Height\tabcellsep Weight\tabcellsep Waist\tabcellsep BMI\tabcellsep Body fat\tabcellsep Systolic blood\tabcellsep Dyastolic blood\\
\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep rate\tabcellsep pressure\tabcellsep pressure\\
\tabcellsep \tabcellsep \tabcellsep cm\tabcellsep g\tabcellsep cm\tabcellsep kg/m/m\tabcellsep \%\tabcellsep mmHg\tabcellsep mmHg\\
Average of 40's Male\tabcellsep 10\tabcellsep 45.5\tabcellsep 170.1\tabcellsep 74.2\tabcellsep 84.8\tabcellsep 25.7\tabcellsep 23.7\tabcellsep 136.8\tabcellsep 80.9\\
Average of 50's Male\tabcellsep 24\tabcellsep 54.8\tabcellsep 168.0\tabcellsep 71.3\tabcellsep 86.7\tabcellsep 25.4\tabcellsep 24.4\tabcellsep 131.0\tabcellsep 81.3\\
Average of 60's Male\tabcellsep 49\tabcellsep 64.8\tabcellsep 167.3\tabcellsep 68.9\tabcellsep 86.5\tabcellsep 24.6\tabcellsep 24.7\tabcellsep 138.3\tabcellsep 83.1\\
Average of 70's Male\tabcellsep 40\tabcellsep 73.0\tabcellsep 164.7\tabcellsep 66.2\tabcellsep 84.6\tabcellsep 24.4\tabcellsep 23.7\tabcellsep 145.5\tabcellsep 79.7\\
Average of 80's Male\tabcellsep 6\tabcellsep 84.8\tabcellsep 159.1\tabcellsep 63.5\tabcellsep 87.4\tabcellsep 25.1\tabcellsep 24.3\tabcellsep 134.7\tabcellsep 66.2\\
Total average of Male\tabcellsep 129\tabcellsep 64.9\tabcellsep 166.4\tabcellsep 68.7\tabcellsep 85.8\tabcellsep 24.8\tabcellsep 24.2\tabcellsep 138.9\tabcellsep 80.8\end{longtable} \par
 
\caption{\label{tab_1}Table 2 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{3} \par 
\begin{longtable}{P{0.24791666666666667\textwidth}P{0.03355263157894737\textwidth}P{0.05032894736842105\textwidth}P{0.07083333333333333\textwidth}P{0.057785087719298245\textwidth}P{0.057785087719298245\textwidth}P{0.061513157894736846\textwidth}P{0.07083333333333333\textwidth}P{0.1043859649122807\textwidth}P{0.09506578947368421\textwidth}}
\tabcellsep Number\tabcellsep Age\tabcellsep Height\tabcellsep Weight\tabcellsep Waist\tabcellsep BMI\tabcellsep Body fat\tabcellsep Systolic blood\tabcellsep Dyastolic blood\\
\tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep \tabcellsep rate\tabcellsep pressure\tabcellsep pressure\\
\tabcellsep \tabcellsep \tabcellsep cm\tabcellsep g\tabcellsep cm\tabcellsep kg/m/m\tabcellsep \%\tabcellsep mmHg\tabcellsep mmHg\\
Average of 40's Female\tabcellsep 23\tabcellsep 45.2\tabcellsep 158.0\tabcellsep 57.2\tabcellsep 76.7\tabcellsep 22.8\tabcellsep 33.2\tabcellsep 122.3\tabcellsep 70.1\\
Average of 50's Female\tabcellsep 40\tabcellsep 54.3\tabcellsep 155.5\tabcellsep 56.4\tabcellsep 76.8\tabcellsep 23.3\tabcellsep 33.4\tabcellsep 131.6\tabcellsep 77.4\\
Average of 60's Female\tabcellsep 66\tabcellsep 64.5\tabcellsep 153.8\tabcellsep 55.7\tabcellsep 77.7\tabcellsep 23.5\tabcellsep 33.9\tabcellsep 137.1\tabcellsep 77.0\\
Average of 70's Female\tabcellsep 37\tabcellsep 72.8\tabcellsep 150.6\tabcellsep 52.8\tabcellsep 76.2\tabcellsep 23.3\tabcellsep 33.1\tabcellsep 140.1\tabcellsep 74.7\\
Average of 80's Female\tabcellsep 3\tabcellsep 82.0\tabcellsep 147.4\tabcellsep 49.6\tabcellsep 78.1\tabcellsep 22.9\tabcellsep 31.1\tabcellsep 149.0\tabcellsep 77.0\\
Total average of Female\tabcellsep 169\tabcellsep 61.6\tabcellsep 154.0\tabcellsep 55.3\tabcellsep 77.0\tabcellsep 23.3\tabcellsep 33.4\tabcellsep 134.7\tabcellsep 75.7\end{longtable} \par
 
\caption{\label{tab_2}Table 3 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{4} \par 
\begin{longtable}{P{0.49925650557620815\textwidth}P{0.11691449814126394\textwidth}P{0.12323420074349442\textwidth}P{0.11059479553903345\textwidth}}
(n=298)\tabcellsep Normal 0.02\%, 0.20\%\tabcellsep Observation 2.0\%, 4.0\%\tabcellsep Consultation 8.0\% ormore\\
Male 40's (n=10)\tabcellsep 6\tabcellsep 4\tabcellsep 0\\
Male 50's (n=24)\tabcellsep 10\tabcellsep 10\tabcellsep 4\\
Male 60's (n=49)\tabcellsep 24\tabcellsep 17\tabcellsep 8\\
Male 70's (n=40)\tabcellsep 16\tabcellsep 21\tabcellsep 3\\
Male 80's (n=6)\tabcellsep 1\tabcellsep 3\tabcellsep 2\\
Male total (n=129)\tabcellsep 57\tabcellsep 55\tabcellsep 17\\
Female 40's (n=23)\tabcellsep 16\tabcellsep 6\tabcellsep 1\\
Female 50's (n=40)\tabcellsep 20\tabcellsep 19\tabcellsep 1\\
Female 60's (n=66)\tabcellsep 26\tabcellsep 34\tabcellsep 6\end{longtable} \par
 
\caption{\label{tab_3}Table 4 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{5} \par 
\begin{longtable}{P{0.21478494623655914\textwidth}P{0.17594086021505376\textwidth}P{0.05712365591397849\textwidth}P{0.2970430107526882\textwidth}P{0.10510752688172043\textwidth}}
\tabcellsep \multicolumn{2}{l}{Systolic biood pressure (mmHg)}\tabcellsep \multicolumn{2}{l}{Tastedisc test result (Normal=1, Ovservation = 2, Consultation =3)}\\
\tabcellsep Less than 120\tabcellsep 120 or more\tabcellsep Systolic blood pressure? Less than 120\tabcellsep Systolic blood pressure 120 or more\\
Average±Standard deviaton\tabcellsep 108.934±19.003\tabcellsep 144.616±16.889\tabcellsep 1.622±0.542\tabcellsep 1.637±0.670\\
? test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \multicolumn{2}{l}{P=0.010*}\\
Unpaired student-ï½?" test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Mann-Whaitny test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \multicolumn{2}{l}{P=0.821}\\
* P<0.05 , ** P<0.01\tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_4}Female 70's (n=37) 14 21 2 Female 80's (n=3) 2 1 0 Female total (n=169) 78 81 10 TastediscTable 5 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{7} \par 
\begin{longtable}{}
\end{longtable} \par
 
\caption{\label{tab_5}Table 7}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{6} \par 
\begin{longtable}{P{0.22071823204419888\textwidth}P{0.16906077348066298\textwidth}P{0.05165745856353591\textwidth}P{0.3005524861878453\textwidth}P{0.10801104972375691\textwidth}}
\tabcellsep \multicolumn{2}{l}{Diastolic blood pressure (mmHg)}\tabcellsep \multicolumn{2}{l}{Tastedisc test result (Normal=1, Ovservation = 2, Consultation =3)}\\
\tabcellsep Less than 90\tabcellsep 90 or more\tabcellsep Diastolic blood pressure Less than 90\tabcellsep Diastolic blood pressure 90 or more\\
Average±Standard deviaton\tabcellsep 73.984±8.903\tabcellsep 97.180±8.329\tabcellsep 1.640±0.628\tabcellsep 1.646±0.668\\
? test\tabcellsep P=0.291\tabcellsep \tabcellsep \multicolumn{2}{l}{P=0.173}\\
Unpaired student-ï½?" test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \multicolumn{2}{l}{P=0.919}\\
Mann-Whaitny test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
* P<0.05 , ** P<0.01\tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_6}Table 6 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{7} \par 
\begin{longtable}{P{0.2569131832797427\textwidth}P{0.1585209003215434\textwidth}P{0.06559485530546624\textwidth}P{0.2951768488745981\textwidth}P{0.07379421221864953\textwidth}}
\tabcellsep \multicolumn{2}{l}{BMI(kg/m/m/)}\tabcellsep \multicolumn{2}{l}{Saltness test result (Normal=1, Ovservation = 2, Consultation =3)}\\
\tabcellsep Less than 25.0\tabcellsep 2.50 or more\tabcellsep BMI Less than 25.0\tabcellsep BMI 2.50 or more\\
Average±Standard deviaton\tabcellsep 27.548±2.143\tabcellsep 32.993±2.439\tabcellsep 1.681±0.637\tabcellsep 1.557±0.638\\
? test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep P=0.501\tabcellsep \\
Unpaired student-ï½?" test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
Mann-Whaitny test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep P=0.101\tabcellsep \\
* P<0.05 , ** P<0.01\tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_7}Table 7 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{9} \par 
\begin{longtable}{P{0.25568\textwidth}P{0.14823999999999998\textwidth}P{0.06527999999999999\textwidth}P{0.30192\textwidth}P{0.07887999999999999\textwidth}}
\tabcellsep \multicolumn{2}{l}{Waist (cm)}\tabcellsep \multicolumn{2}{l}{Saltness test result (Normal=1, Ovservation = 2, Consultation =3)}\\
\tabcellsep Less than 85.0\tabcellsep 85.0 or more\tabcellsep Waist Less than 85.0\tabcellsep Waist 85.0 or more\\
Average±Standard deviaton\tabcellsep 78.327±4.478\tabcellsep 91.603±4.721\tabcellsep 1.661±0.668\tabcellsep 1.712±0.716\\
? test\tabcellsep P=0.334\tabcellsep \tabcellsep P=0.286\tabcellsep \\
Unpaired student-ï½?" test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep P=0.677\tabcellsep \\
Mann-Whaitny test\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
* P<0.05 , ** P<0.01\tabcellsep \tabcellsep \tabcellsep \tabcellsep \\
\tabcellsep Waist (cm)\tabcellsep \tabcellsep \multicolumn{2}{l}{Salttness test result (Normal=1, Ovservation = 2, Consultation =3)}\\
\tabcellsep Less than 90.0\tabcellsep 90.0 or more\tabcellsep Waist Less than 90.0\tabcellsep Waist 90.0 or more\\
Average±Standard deviaton\tabcellsep 75.729±7.477\tabcellsep 93.733±4.338\tabcellsep 1.165±0.595\tabcellsep 1.250±0.452\\
? test\tabcellsep \multicolumn{2}{l}{P=0.0019**}\tabcellsep P=0.142\tabcellsep \\
Unpaired student-ï½?" test\tabcellsep \tabcellsep \tabcellsep P=0.039*\tabcellsep \\
Mann-Whaitny test\tabcellsep \multicolumn{2}{l}{P=0.0001**}\tabcellsep \tabcellsep \\
* P<0.05 , ** P<0.01\tabcellsep \tabcellsep \tabcellsep \tabcellsep \end{longtable} \par
 
\caption{\label{tab_8}Table 9 :}\end{figure}
 \begin{figure}[htbp]
\noindent\textbf{10} \par 
\begin{longtable}{}
\end{longtable} \par
 
\caption{\label{tab_9}Table 10 :}\end{figure}
 		 		\backmatter   			 
\subsection[{Acknowledgements}]{Acknowledgements}\par
This study was supported by the research aid of Choju-iryo-kenkyu-kaihatsuhi 30-14 and the Japanese Society of Taste Technology, 2019. 			  			  				\begin{bibitemlist}{1}
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\end{document}