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  3. Some People Do Not Taste Salt Like Others Low-salt foods may be harder for some people to like than others, according to a s

Some People Do Not Taste Salt Like Others Low-salt foods may be harder for some people to like than others, according to a s

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问题                     Some People Do Not Taste Salt Like Others
    Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.
    Those conclusions are important because recent, well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, pointed out John Hayes, assistant professor of food science, who was lead investigator on the study.
    Diets high in salt can increase the risk of high blood pressure and stroke. That is why public health experts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat. This study increases understanding of salt preference and consumption.
    The research involved 87 carefully screened participants who sampled salty foods such as soup and chips, on multiple occasions, spread out over weeks. Test subjects were 45 men and 42 women, reportedly healthy, ranging in age from 20 to 40 years. The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes. They rated the intensity of taste on a commonly used scientific scale, ranging from barely detectable to strongest sensation of any kind.
    "Most of us like the taste of salt. However, some individuals eat more salt, both because they like the taste of saltiness more, and also because it is needed to block other unpleasant tastes in food," said Hayes. "Supertasters, people who experience tastes more tensely, consume more salt than nontasters do. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more. "
    However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese, Hayes noted. "For example, cheese is a wonderful blend of dairy flavors from fermented milk, but also bitter tastes from ripening that are blocked by salt," he said. "A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced. "
    Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee, showing that individuals differ in their ability to taste certain chemicals. As a result, Hayes explained, we know that a wide range in taste acuity exists, and this variation is as normal as variations in eye and hair color.
    "Some people, called supertasters, describe bitter compounds as being extremely bitter, while others, called nontasters, find these same bitter compounds to be tasteless or only weary bitter," he said. "Response to bitter compounds is one of many ways to identify biological differences in food preference because supertasting is not limited to bitterness. "
What message do the last two paragraphs carry?
选项 A、Taste acuity is genetically determined.
B、Taste acuity is developed over time after birth.
C、Taste acuity is related to one’s eye and hair color.
D、Taste acuity is still a mysterious subject in science.
答案A
解析 段落主旨题。文章第七段中Hayes引用实验得出的结论是，taste acui—ty味觉敏度上的差异与人们头发和眼睛的颜色上的差异是同一类现象，即都是与生俱来的。第八段又指出这是一种biological difference生物差异，故正确答案为A. D项的内容在最后两段中并未涉及，可优先排除。
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