Salt Preference is Linked to Hypertension and not to Aging

Abstract

BackgroundSeasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning.ObjectivesThe aim of this study was to compare preference for salty bread, and if seasoning can change preference in hypertensive and normotensive, young and older outpatients.MethodsOutpatients (n = 118) were classified in four groups: older hypertensive subjects (OH) (n = 32), young hypertensive (YH) (n = 25); older normotensive individuals (ON) (n = 28), and young normotensive (YN) (n = 33). First, volunteers random tasted bread samples with three different salt concentrations. After two weeks, they tasted the same types of breads, with seasoning added in all. Blood pressure (BP), 24-hour urinary sodium and potassium excretion (UNaV, UKV) were measured twice. Analysis: Fisher exact test, McNamer’s test and ANCOVA. Statistical significance: p < 0.05.ResultsSystolic BP, UNaV, and UKV were greater in HO and HY and they had a higher preference for saltier samples than normotensive groups (HO: 71.9%, HY: 56% vs. NO: 25%, NY; 6%, p<0.01). With oregano, hypertensive individuals preferred smaller concentrations of salt, with reduced choice for saltier samples (HO: 71.9% to 21.9%, and HY: 56% to 16%, p = 0.02), NO preferred the lowest salt concentration sample (53.6% vs. 14.3%, p < 0.01), and NY further increased the preference for the lowest one (63.6% vs. 39.4%, p = 0.03).ConclusionsOlder and younger hypertensive individuals prefer and consume more salt than normotensive ones, and the seasoned bread induced all groups to choose food with less salt. Salt preference is linked to hypertension and not to aging in outpatients.

Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation

“…In samples containing higher concentrations of salt (BP3 and BP4) and for that in water solution, saltiness was perceived at a higher intensity in the SNC cluster than in other clusters, especially the SPC. Furthermore, those presenting a positive correlation between liking and perceived saltiness intensity (WPC and SPC) liked sweetened hot drinks, spicy salami, spaghetti, and pizza with spicy toppings, whereas no association with salty or seasoned foods was found, as previously reported [ 15 , 75 ].…”

Os Top 10 Artigos Originais Publicados nos Arquivos Brasileiros de Cardiologia e na Revista Portuguesa de Cardiologia em 2019

“…Políticas públicas para diminuição da quantidade de sódio nos alimentos, como as realizadas em Portugal, possivelmente se associarão com melhor controle da hipertensão arterial e dos desfechos com ela relacionados, como o AVC, doença renal crônica e DAC. 9 …”

“…Public policies to reduce the sodium content of meals, such as those implemented in Portugal, might associate with better control of arterial hypertension and its outcomes, such as stroke, chronic kidney disease and CAD. 9 …”

Redução de Sal na Dieta: Ilusão ou Realidade?

“…Em estudo recente, verificou-se que o uso de orégano associado à massa do pão comum mudou a preferência de hipertensos e normotensos, jovens ou idosos, para consumo de pães com menor teor de sódio, por melhorar o paladar. 5 No entanto, manter esta preferência por longo tempo é um grande desafio e esta intervenção ainda não foi testada. Indivíduos de meia-idade que utilizaram de forma randomizada e cruzada pães com sal reduzido (0,3 g de sal por 100 g) ou pães com sal habitual (1,2 g de sal por 100 g) apresentaram queda da pressão arterial sistólica e queda da excreção urinária de sódio após 5 semanas de consumo de pães com sal reduzido, quando comparados ao momento após 5 semanas de pão habitual.…”

“…A recent study found that the use of oregano in common bread dough changed the preferences of young and elderly hypertensive and normotensive individuals with respect to consumption of reduced-sodium bread, by improving the flavor. 5 Maintaining this preference over a long time, however, is a major challenge, and this intervention has not yet been tested. Middle-aged individuals who, in a randomized cross-over manner, used low-salt bread (0.3 g of salt per 100 g) or bread with the conventional level of salt (1.2 g of salt per 100 g) showed a decrease in systolic blood pressure and a decrease in urine excretion of sodium after 5 weeks of consuming the low-salt bread, when compared to the moment 5 weeks after consuming the conventional bread.…”