Recognition threshold and preference of salt taste: hypertensive versus healthy individuals
关键词:
hypertension, sodium chloride, taste, taste perception, taste threshold摘要
This study was conducted to measure salty taste threshold and evaluate the degree of preference of salty taste between hypertensive and healthy Thai people. Different concentrations of sodium chloride solution with percentages of sodium chloride they contained as distilled water (0%), 0.25%, 0.5%, 0.75%, 1%, and 2% were used to detect salt taste threshold among 48 participants that were divided into the control group (25) and hypertension group (23).
All participants aged from 30 to 50 years with the former group having no history of hypertension. Every subject underwent a test where they recognized the salty taste (using different concentrations of sodium chloride) and rated their liking of the salty taste (with concentrations of 1% and 2% of sodium chloride). Salty taste thresholds between hypertensive and healthy people were not significantly different (p > 0.05). In contrast, salty taste preference was significantly different, with the healthy participants having a higher preference for the taste (p < 0.05).
Practical application: having hypertension does not alter or impair salty taste perception. Moreover, hypertensive participants showed a good indicator of rejecting salty taste, which may be a positive factor in limiting their salt intake, as the excess amounts may lead to a high blood pressure.
参考
Aslanger E, Sezer M, Umman S. 2016. High blood pressure: An obscuring misnomer? Anatolian Journal of Cardiology. 16:713-9.
Breslin PAS, Huang L. 2006. Human taste: Peripheral anatomy, taste transduction, and coding. Advances in Oto-rhino-laryngology. 63:152-90.
Chockalingam A, Campbell NR, Fodor JG. 2006. Worldwide epidemic of hypertension. The Canadian Journal of Cardiology. 22:553-5.
Chung J, Lee S. 2019. Relationship between taste perception for salt and blood pressure in normotensive and hypertensive korean adults (p12-027-19). Curr Dev Nutr. 2019 Jun 13;3(Suppl 1): nzz035.P12-027-19. doi: 10.1093/cdn/nzz035.P12-027-19. eCollection 2019 Jun.
Cook NR, He FJ, MacGregor GA, Graudal N. 2020. Sodium and health-concordance and controversy. BMJ (Clinical research ed). 369:m2440.
Dutta Banik D, Benfey ED, Martin LE, Kay KE, Loney GC, Nelson AR, Ahart ZC, Kemp BT, Kemp BR, Torregrossa AM et al. 2020. A subset of broadly responsive type iii taste cells contribute to the detection of bitter, sweet and umami stimuli. PLoS Genetics. 16:e1008925.
Finger TE. 2005. Cell types and lineages in taste buds. Chemical Senses. 30 Suppl 1:i54-55.
Fischer ME, Cruickshanks KJ, Pinto A, Schubert CR, Klein BE, Klein R, Nieto FJ, Pankow JS, Snyder DJ, Keating BJ. 2012. Intensity of salt taste and prevalence of hypertension are not related in the beaver dam offspring study. Chemosensory Perception. 5:139-45.
Ha SK. 2014. Dietary salt intake and hypertension. Electrolyte & Blood Pressure 12:7-18.
He FJ, MacGregor GA. 2002. Effect of modest salt reduction on blood pressure: A meta-analysis of randomized trials. Implications for public health. Journal of Human Hypertension. 16:761-70.
Kalehoff JP, Oparil S. 2020. The story of the silent killer: A history of hypertension: Its discovery, diagnosis, treatment, and debates. Current Hypertension Reports. 22:72.
Kempner W. 1948. Treatment of hypertensive vascular disease with rice diet. The American Journal of Medicine. 4(4):545-577.
Kim CY, Ye MK, Lee YS. 2017. The salt-taste threshold in untreated hypertensive participants. Clinical Hypertension. 23:22.
Li Q, Cui Y, Jin R, Lang H, Yu H, Sun F, He C, Ma T, Li Y, Zhou X et al. 2017. Enjoyment of spicy flavor enhances central salty-taste perception and reduces salt intake and blood pressure. Hypertension. 70:1291-9.
Liu ZM, Ho SC, Tang N, Chan R, Chen YM, Woo J. 2014. Urinary sodium excretion and dietary sources of sodium intake in chinese postmenopausal women with prehypertension. PloS One. 9:e104018.
Mente A, O'Donnell M, Yusuf S. 2021. Sodium intake and health: What should we recommend based on the current evidence? Nutrients. 13.
Nikam LH. 2015. Salt taste threshold and its relation to blood pressure in normotensive offspring of hypertensive parents amongst indian adolescents. Indian Journal of Physiology and Pharmacology. 59:34-40.
Nilsson B. 1979. Taste acuity of the human palate. Iii. Studies with taste solutions on subjects in different age groups. Acta Odontol Scand. 37(4):235-252.
Rapport RS. 1999. Hypertension. Silent killer. New Jersey medicine: the Journal of the Medical Society of New Jersey. 96:41-43.
Reddy V, Sridhar A, Machado RF, Chen J. 2015. High sodium causes hypertension: Evidence from clinical trials and animal experiments. Journal of Integrative Medicine. 13:1-8.
Sato H, Wada H, Matsumoto H, Takagiwa M, Goto TK. 2022. Differences in dynamic perception of salty taste intensity between young and older adults. Scientific Reports. 12:7558.
Simmen B, Pasquet P, Hladik M. 2004. Methods for assessing taste abilities and hedonic responses in human and non-human primates. p.87-99.
Tiptaradol S, Aekplakorn W. 2012. Prevalence, awareness, treatment and control of coexistence of diabetes and hypertension in thai population. International Journal of Hypertension. 2012:386453.
##submission.downloads##
已出版
##submission.howToCite##
期
栏目
##submission.license##
##submission.copyrightStatement##
##submission.license.cc.by-nc4.footer##
