日本研發(fā)出低鈉能增咸味的電子筷子
Japanese researchers have developed computerized chopsticks that enhance salty tastes, potentially helping those who need to reduce sodium in their diets.
日本研究人員研發(fā)了一種可以增強咸味的電子筷子，有可能幫助到那些需要低鈉飲食的人。
Co-developed by Meiji University professor Homei Miyashita and beverage maker Kirin Holdings Co., the chopsticks enhance tastes using electrical stimulation and a mini-computer worn on a wristband.
這種電子筷由明治大學(xué)教授宮下和美（音譯）和飲品制造商麒麟控股有限公司共同開發(fā)，通過電流刺激和佩戴在腕帶上的微型計算機來增強味道。
The device uses a weak electrical current to transmit sodium ions from food, through the chopsticks, to the mouth where they create a sense of saltiness, said Miyashita.
宮下稱，這種裝置利用微電流將食物中的鈉離子通過筷子傳遞到口腔，從而產(chǎn)生咸味。
"As a result, the salty taste enhances 1.5 times," he said.
他表示：“這樣可以將咸味放大1.5倍。”
Miyashita and his lab have explored various ways that technology can interact with and stimulate human sensory experiences. He's also developed a lickable TV screen that can imitate various food flavours.
宮下和他的實驗室一直在人類感官互動與刺激的體驗上進行科學(xué)探索。他還研發(fā)了一個可品嘗味道的電視屏，屏幕可以模擬各種食物的味道。
The taste-enhancing chopsticks may have particular relevance in Japan, where the traditional diet favours salty tastes. The average Japanese adult consumes about 10 grams of salt per day, double the amount recommended by the World Health Organization.
增強咸味的筷子在日本可能會很有市場，因為日本的傳統(tǒng)飲食偏咸。日本成年人平均每天攝入約10克鹽，是世界衛(wèi)生組織推薦攝入量的兩倍。
Excess sodium intake is related to increased incidence of high blood pressure, strokes and other ailments.
過量攝入鈉與高血壓、中風(fēng)和其他疾病的發(fā)病率增加有關(guān)。
"To prevent these diseases, we need to reduce the amount of salt we take," said Kirin researcher Ai Sato.
麒麟公司研究員佐藤愛（音譯）稱：“為了預(yù)防這些疾病，我們需要減少鹽的攝入量。”
"If we try to avoid taking less salt in a conventional way, we would need to endure the pain of cutting our favourite food from our diet, or endure eating bland food."
“傳統(tǒng)的減鹽飲食需要我們?nèi)淌芮宓嬍?，讓我們無法大快朵頤。”
Miyashita and Kirin are refining their chopsticks prototype and hope to commercialize them as early as next year.
宮下和麒麟公司正在改進產(chǎn)品原型，并希望最早在明年將其商業(yè)化。
日本研究人員研發(fā)了一種可以增強咸味的電子筷子，有可能幫助到那些需要低鈉飲食的人。
Co-developed by Meiji University professor Homei Miyashita and beverage maker Kirin Holdings Co., the chopsticks enhance tastes using electrical stimulation and a mini-computer worn on a wristband.
這種電子筷由明治大學(xué)教授宮下和美（音譯）和飲品制造商麒麟控股有限公司共同開發(fā)，通過電流刺激和佩戴在腕帶上的微型計算機來增強味道。
The device uses a weak electrical current to transmit sodium ions from food, through the chopsticks, to the mouth where they create a sense of saltiness, said Miyashita.
宮下稱，這種裝置利用微電流將食物中的鈉離子通過筷子傳遞到口腔，從而產(chǎn)生咸味。
"As a result, the salty taste enhances 1.5 times," he said.
他表示：“這樣可以將咸味放大1.5倍。”
Miyashita and his lab have explored various ways that technology can interact with and stimulate human sensory experiences. He's also developed a lickable TV screen that can imitate various food flavours.
宮下和他的實驗室一直在人類感官互動與刺激的體驗上進行科學(xué)探索。他還研發(fā)了一個可品嘗味道的電視屏，屏幕可以模擬各種食物的味道。
The taste-enhancing chopsticks may have particular relevance in Japan, where the traditional diet favours salty tastes. The average Japanese adult consumes about 10 grams of salt per day, double the amount recommended by the World Health Organization.
增強咸味的筷子在日本可能會很有市場，因為日本的傳統(tǒng)飲食偏咸。日本成年人平均每天攝入約10克鹽，是世界衛(wèi)生組織推薦攝入量的兩倍。
Excess sodium intake is related to increased incidence of high blood pressure, strokes and other ailments.
過量攝入鈉與高血壓、中風(fēng)和其他疾病的發(fā)病率增加有關(guān)。
"To prevent these diseases, we need to reduce the amount of salt we take," said Kirin researcher Ai Sato.
麒麟公司研究員佐藤愛（音譯）稱：“為了預(yù)防這些疾病，我們需要減少鹽的攝入量。”
"If we try to avoid taking less salt in a conventional way, we would need to endure the pain of cutting our favourite food from our diet, or endure eating bland food."
“傳統(tǒng)的減鹽飲食需要我們?nèi)淌芮宓嬍?，讓我們無法大快朵頤。”
Miyashita and Kirin are refining their chopsticks prototype and hope to commercialize them as early as next year.
宮下和麒麟公司正在改進產(chǎn)品原型，并希望最早在明年將其商業(yè)化。
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