Association between salt taste sensitivity threshold and blood pressure in healthy individuals: a cross-sectional study

Martinelli, Jéssica; Conde, Simara Rufatto; Araújo, Aline Ramos de; Marcadenti, Aline

doi:10.1590/1516-3180.2019.0166.r1.02102019

Cited by 16 publications

(12 citation statements)

References 31 publications

(36 reference statements)

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“…This was actually the only MetS component not showing the association with salt taste threshold in our subjects, while controlling for important confounding factors. This is in contrast with previous studies, which showed that higher salt taste sensitivity threshold was associated with increased blood pressure [56], even so in women with normal-range blood pressure [57], and also in response to exercise [58]. However, some studies did not manage to demonstrate the association between salt taste threshold and hypertension [59] or between suprathreshold intensity perception and either hypertension or mean blood pressure [60].…”

Section: Discussioncontrasting

confidence: 58%

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

et al. 2020

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Metabolic syndrome (MetS) is a widespread disorder and an important public health challenge. The purpose of this study was to identify the association between salt taste perception, Mediterranean diet and MetS. This cross-sectional study included 2798 subjects from the general population of Dalmatia, Croatia. MetS was determined using the Joint Interim Statement definition, and Mediterranean diet compliance was estimated using Mediterranean Diet Serving Score. Salt taste perception was assessed by threshold and suprathreshold testing (intensity and hedonic perception). Logistic regression was used in the analysis, adjusting for important confounding factors. As many as 44% of subjects had MetS, with elevated waist circumference as the most common component (77%). Higher salt taste sensitivity (lower threshold) was associated with several positive outcomes: lower odds of MetS (OR = 0.69; 95% CI 0.52–0.92), lower odds for elevated waist circumference (0.47; 0.27–0.82), elevated fasting glucose or diabetes (0.65; 0.45–0.94), and reduced HDL cholesterol (0.59; 0.42–0.84), compared to the higher threshold group. Subjects with lower salt taste threshold were more likely to consume more fruit, and less likely to adhere to olive oil and white meat guidelines, but without a difference in the overall Mediterranean diet compliance. Salt taste intensity perception was not associated with any of the investigated outcomes, while salty solution liking was associated with MetS (OR = 1.85, CI 95% 1.02–3.35). This study identified an association between salt taste perception and MetS and gave a new insight into taste perception, nutrition, and possible health outcomes.

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Section: Discussioncontrasting

confidence: 58%

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

et al. 2020

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“…Some studies have failed to show an association between salt RT and dietary intake [ 36 , 37 , 38 , 39 ]. Other studies have found that a higher salt RT is associated with increased energy intake [ 40 ], increased salty and high-energy food intakes [ 41 ], the addition of salt to food prior to tasting [ 42 ], and increased salt intake [ 40 , 43 ]. Adding to the prior research, we found that NDs were less sensitive to salt and reportedly consumed more discretionary food and salty discretionary food than UDs.…”

Section: Discussionmentioning

confidence: 99%

Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study

Hartley

Costanzo

Liem

et al. 2022

IJERPH

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Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: −1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.

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“…Fourteen studies that examined STT and hypertension had an age between 18 -78 years. The most age categories are old adults with an average age of more than 45 years (Amen, 2015;Azotea, Cruz, & Barcelon, 2013;Cho, Kim, Jeong, & Kim, 2016;Kim, Ye, & Lee, 2017;Piovesana et al, 2013;Son et al, 2015;Veček et al, 2020), followed by young adults or 17-30 years old (Martinelli, Conde, de Araújo, & Marcadenti, 2020;Tjahajawati, Rafisa, Murniati, & Zubaedah, 2020), middle-age adults or 31-45 years old (Adolf et al, 2021;Fayasari & Cahyani, 2022, and elderly or up to 60 years old (Kubota et al, 2018;Torigoe et al, 2019;Xue et al, 2020).…”

Section: Subject Characteristicmentioning

confidence: 99%

“…Apart from hypertension, several articles chose the subject of smoking, kidney disease, and heart disease. A total of seven studies divided the subjects into hypertensive (HT) and normotensive (NT) categories (Adolf et al, 2021;Amen, 2015;Azotea et al, 2013;Fayasari & Cahyani, 2022;Kim et al, 2017;Piovesana et al, 2013;Son et al, 2015), one study divided into Coronary Heart Disease (CHD) patients with hypertension and non-CHD (Xue et al, 2020), one study in peritoneal dialysis (PD) (Torigoe et al, 2019), and healthy individuals (Cho et al, 2016;Kubota et al, 2018;Martinelli et al, 2020;Veček et al, 2020).…”

Section: Subject Characteristicmentioning

confidence: 99%

“…Most measurements use the whole mouth taste method and the other two use salt-impregnated taste strips (Kubota et al, 2018;Torigoe et al, 2019). Seven studies used the ascending saline solution method (Amen, 2015;Azotea et al, 2013Kubota et al, 2018Martinelli et al, 2020;Tjahajawati et al, 2020;Torigoe et al, 2019;Son et al, 2015;Veček et al, 2020) and others using paired salt taste measurement (Adolf et al, 2021;Cho et al, 2016;Fayasari & Cahyani, 2022;Kim et al, 2017;Piovesana et al, 2013).…”

Section: Measurement Of Salt Taste Thresholdmentioning

confidence: 99%

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Salt Taste Threshold as a Detection of Salt Intake in Hypertensive Individuals

Sari

Farapti

Nor

2022

JBE

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Background: High sodium consumption is one of the risk factors for hypertension. Excess salt intake may be affected by an individual’s ability to detected taste. However, decreased salt sensitivity can increase consumption of salty foods. Purpose: This review aims to analyze the salt taste threshold and its relation to salt intake among hypertensive and normotensive individuals. Methods: The review was conducted using five electronic databases and fourteen articles reporting on salt taste threshold, salt intake, and blood pressure. Open access articles, original research, published over the past ten years, and subject’s age over eighteen years both healthy and with specific clinical conditions, and have blood pressure data were identified and included in the study. Results: There were fourteen studies that measured salt taste threshold through detection threshold and/ or recognition threshold. Ten studies reported salt consumption through Na-FFQ, SQ-FFQ, 24-hour food recall, discretionary salt, adding salt questionnaire, salt use behavior questionnaire, salt preference questionnaire, and sodium excretion. Most studies showed that high salt consumption is higher in the group with high salt taste threshold and high salt taste threshold tends to be more in hypertensive group. The result also showed a significant correlation between salt consumption both through self-reported questionnaire and 24-hour urinary sodium excretion. Conclusion: Although the correlation between salt taste threshold, salt intake, and hypertension can be found a matching method with adequate statistical power is needed to get more accurate results.

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Association between salt taste sensitivity threshold and blood pressure in healthy individuals: a cross-sectional study

Cited by 16 publications

References 31 publications

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study

Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study

Salt Taste Threshold as a Detection of Salt Intake in Hypertensive Individuals

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