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\setlength{\parsep}{2pt}% \def\makelabel##1{\upshape ##1}}% } {\end{list}\end{raggedright}} \newenvironment{specHead}[2]% {\vspace{20pt}\hrule\vspace{10pt}% \phantomsection\label{#1}\markright{#2}% \pdfbookmark[2]{#2}{#1}% \hspace{-0.75in}{\bfseries\fontsize{16pt}{18pt}\selectfont#2}% }{} \def\TheFullDate{2020 2020-01-15 (revised: 3 Year 2020 15 January 2020)} \def\TheID{\makeatother } \def\TheDate{2020 2020-01-15} \title{Results of 118 People Who Participated in the University Festival and Underwent a Saltiness Cognitive Threshold Test by using SALSAVE} \author{}\makeatletter \makeatletter \newcommand*{\cleartoleftpage}{% \clearpage \if@twoside \ifodd\c@page \hbox{}\newpage \if@twocolumn \hbox{}\newpage \fi \fi \fi } \makeatother \makeatletter \thispagestyle{empty} \markright{\@title}\markboth{\@title}{\@author} \renewcommand\small{\@setfontsize\small{9pt}{11pt}\abovedisplayskip 8.5\p@ plus3\p@ minus4\p@ \belowdisplayskip \abovedisplayskip \abovedisplayshortskip \z@ plus2\p@ 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\renewenvironment{abstract}{% \setlength{\parindent}{0pt}\raggedright \textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}} \vskip16pt \textcolor{GJBlue}{\large\bfseries\abstractname\space} }{% \vskip8pt \textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}} \vskip16pt } \usepackage[absolute,overlay]{textpos} \makeatother \usepackage{lineno} \linenumbers \begin{document} \author[1]{Akemi Ito, Mayumi Hirabayashi, Naomi Katayama} \affil[1]{ Nagoya Women?s University} \renewcommand\Authands{ and } \date{\small \em Received: 8 December 2019 Accepted: 1 January 2020 Published: 15 January 2020} \maketitle \begin{abstract} To prevent hypertension, which is closely related to lifestyle, especially eating habits, it is necessary to reduce salt intake. Therefore, in this study, we performed a saltiness cognition threshold test for participants at the university festival and obtained the saltiness cognition threshold results for the general public. 94 % of participants could perceive salty taste when the salty taste concentration was 1.0 % or less. On the other hand, two participants could not perceive saltiness even at a salty concentration of 1.6%, a 67-year-old female, and an 82-yearold female. We would like to continue the saltiness cognition threshold test and collect the data of participants to clarify the saltiness cognition threshold for general people. \end{abstract} \keywords{saltiness test, cognition, threshold, SALSAVE, university festival.} \begin{textblock*}{18cm}(1cm,1cm) % {block width} (coords) \textcolor{GJBlue}{\LARGE Global Journals \LaTeX\ JournalKaleidoscope\texttrademark} \end{textblock*} \begin{textblock*}{18cm}(1.4cm,1.5cm) % {block width} (coords) \textcolor{GJBlue}{\footnotesize \\ Artificial Intelligence formulated this projection for compatibility purposes from the original article published at Global Journals. However, this technology is currently in beta. \emph{Therefore, kindly ignore odd layouts, missed formulae, text, tables, or figures.}} \end{textblock*} \let\tabcellsep& \section[{Introduction}]{Introduction}\par ccording to the Japanese dietary intake standard2020, it hoped that the daily salt intake should be 6.5g for females and 7.0g males. After five years, it expected that the desired intake of salt will probably change to below the international standard of 6.0 g per day. Reducing salt helps prevent various diseases. For example, High blood pressure, Kidney disease, and Heart disease \hyperref[b0]{1,}\hyperref[b1]{2,}\hyperref[b2]{3,}\hyperref[b3]{4)} . For both young \hyperref[b4]{5)} and old people \hyperref[b5]{6,}\hyperref[b6]{7)} , reducing salt helps maintain good health, and reducing salt education is effective \hyperref[b7]{8,}\hyperref[b8]{9)} . Therefore, this study reports the result of the saltiness cognitive threshold test for people who participated in the university festival. Since this result can grasp the saltiness perception threshold of the general public, it will be a useful date for future salt reduction education. \section[{II.}]{II.} \section[{Materials and Methods}]{Materials and Methods} \section[{a) Participants}]{a) Participants}\par The participants were 35 males and 83 females (10 to 80 years old) using a salt cognitive threshold test (SALSAVE: manufactured by Advantech). \section[{b) Assessment of salt taste identification}]{b) Assessment of salt taste identification}\par The salty concentration was 0.2-0.6\% in 6 levels by using SALSAVE. Participants put a filter paper impregnated with salt in their mouths to check the taste and told the inspector what it tasted. The inspector recorded the participant's answer. There were 118 participants, 35 males, and 83 females. \section[{c) Ethical review board}]{c) Ethical review board}\par This study conducted with the approval of the Ethics Committee (Nagoya women's university 'hito wo mochiita kennkyuu ni kansuru iinnkai'). The approval number is 30-14. \section[{III.}]{III.} \section[{Results}]{Results} \section[{a) Saltiness recognition test result}]{a) Saltiness recognition test result}\par There were 118 participants, 35 males and 83 females (to see Table \hyperref[tab_0]{1}). By age group, there were seven males in their '10s, seventeen in their '20s, six in their '30s, two in their '40s, one in their '60s, and two in their '80s. There were nine females in their '10s, 33 in their '20s, three in their '30s, six in their '40s, six in their '50s, seven in their '60s, twelve in their '70s, and seven in their '80s. The results using SALSAVE were as follows (see Table \hyperref[tab_1]{2}, Table \hyperref[tab_2]{3}, Table \hyperref[tab_3]{4}, and Table \hyperref[tab_4]{5}). There were 84 who could perceive saltiness at a salt concentration of 0.6\%, 61 in females, and 23 in males. There were 25 who could perceive saltiness at a salt concentration of 0.8\%, 16 in females, and nine in males. There were three who could perceive saltiness at a salt concentration of 1.0\%, one in females and two in males. It evaluated that the salt concentration recognized as a light taste. There were four who could perceive saltiness at a salt concentration of 1.2 \%, three in females and one in males. Two women could not perceive even if the salt concentration was 1.6\%.94 \% of participants could perceive salty taste when the salty taste concentration was 1.0 \% or less. Four participants were able to perceive saltiness with a salt concentration of 1.2\%, and were 45-year-old male, 71-year-old male, 73-year-old female, and 81-year-old female. Two participants could not perceive saltiness even at a salty concentration of 1.6\%, a 67-year-old female, and an 82-year-old female. \section[{Discussion}]{Discussion}\par The fact that 94\% of the participants could perceive saltiness with a low saltiness (1.0\% or less) felt that the effect of health promotion in Japan, which had been enlightened about salt reduction for nearly 20 years, is manifested. On the other hand, two participants could not feel the salty taste even at a salt concentration of 1.6\%, so we feel that it was better to continue enlightenment on salt reduction. There are good drugs on the market for hypertensives \hyperref[b9]{10)} , but we would like to enlighten people to eat a lightly salted diet to prevent lifestyle-related diseases. In the future, we think it would be good to ask questions about eating habits, give advice on improvements, and continue to raise awareness about salt reduction.\par V. \section[{Conclusions}]{Conclusions}\par We reported the results of 188 people (35male and 83 female) who participated in the saltiness cognitive threshold test at the university festival. Ninetyfour percent of the participants were able to perceive saltiness with a low salt concentration (1.0 \% or less). However, two of the participants could not perceive saltiness even at a high salt concentration of 1.6 \%. We would like to continue the saltiness cognition threshold test and collect the data of participants to clarify the saltiness cognition threshold for general people. We believe that these results will be useful data for future guidance on salt reduction.\begin{figure}[htbp] \noindent\textbf{1} \par \begin{longtable}{P{0.31767676767676767\textwidth}P{0.06868686868686869\textwidth}P{0.08585858585858586\textwidth}P{0.0601010101010101\textwidth}P{0.0601010101010101\textwidth}P{0.0601010101010101\textwidth}P{0.0601010101010101\textwidth}P{0.07727272727272727\textwidth}P{0.0601010101010101\textwidth}} \tabcellsep 10's\tabcellsep 20's\tabcellsep 30's\tabcellsep 40's\tabcellsep 50's\tabcellsep 60's\tabcellsep 70's\tabcellsep 80's\\ Male (n=35)\tabcellsep 7\tabcellsep 17\tabcellsep 6\tabcellsep 2\tabcellsep 0\tabcellsep 1\tabcellsep 0\tabcellsep 2\\ Female (n=83)\tabcellsep 9\tabcellsep 33\tabcellsep 3\tabcellsep 6\tabcellsep 6\tabcellsep 7\tabcellsep 12\tabcellsep 7\\ Total (n=118)\tabcellsep 16\tabcellsep 50\tabcellsep 9\tabcellsep 8\tabcellsep 6\tabcellsep 8\tabcellsep 12\tabcellsep 9\end{longtable} \par \caption{\label{tab_0}Table 1 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{2} \par \begin{longtable}{} \end{longtable} \par \caption{\label{tab_1}Table 2 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{3} \par \begin{longtable}{} \end{longtable} \par \caption{\label{tab_2}Table 3 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{4} \par \begin{longtable}{} \end{longtable} \par \caption{\label{tab_3}Table 4 :}\end{figure} \begin{figure}[htbp] \noindent\textbf{5} \par \begin{longtable}{P{0.85\textwidth}} Year 2020\\ 2\end{longtable} \par \caption{\label{tab_4}Table 5 :}\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} \bibitem[Malaga et al. 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