Clinical Evaluation of Taste Dysfunction Using a Salt-Impregnated Taste Strip

Nishimoto, Katsutaro; Hirota, Rikako; Egawa, Masahiko; Furuta, Shigeru

doi:10.1159/000276849

Cited by 21 publications

(21 citation statements)

References 15 publications

(18 reference statements)

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“…17 The strips are impregnated with sodium chloride at concentrations of 0, 0.6, 0.8, 1.0, 1.2, 1.4 and 1.6%. The test-retest reliability of the strips was acceptable, and Spearman's rank correlation coefficient was 0.6 when 20 volunteer subjects were tested with a mean interval of 7 days.…”

Section: Data Collectionmentioning

confidence: 99%

“…To determine the taste recognition threshold for salt, we used a modified version of the method developed by Maruyama 18 and Nishimoto. 17 The subjects were first asked to rinse their mouths with distilled water to neutralize oral conditions as much as possible. They were then asked to place a strip saturated with 0% sodium chloride on their tongue for three seconds to familiarize themselves with the taste of a blank strip.…”

Section: Data Collectionmentioning

confidence: 99%

“…15,16 A simple and convenient taste test using salt-impregnated taste strips has been developed recently. 17,18 To date, however, few epidemiological studies have taken advantage of this test to investigate the association of salt taste with blood pressure. It is logical to assume that the salt taste of the primary cook in a family is the key determinant of the entire household's salt intake, so it makes sense to investigate the relationship between that person's salt taste and the blood pressure of other members of the household.…”

Section: Introductionmentioning

confidence: 99%

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The taste of salt measured by a simple test and blood pressure in Japanese women and men

et al. 2009

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Salt intake is an important risk factor for hypertension. Because it has been reported that increased salt intake dulls the taste of salt, measuring the sense of taste might be a good way of identifying individuals who consume excessive salt. Using a recently developed simple salt taste test, we investigated the relationship between the taste of salt and blood pressure. The subjects in this cross-sectional study were 823 Japanese adults (479 women and 344 men) 40 years old or older. Following a taste test with salt-impregnated taste strips, the subjects were divided into two groups: normal (recognition threshold of salt at o1.0% concentration) and taste impaired (X1.0%). We determined hypertension from the measured blood pressure. In women, the multi-adjusted odds ratio (95% CI) of hypertension in the impaired group was 2.47 (1.53-3.99) compared with the normal group, whereas no significant difference was observed between the two male groups. When we excluded subjects with moderate and severe hypertension, similar findings were observed. A sub-analysis of couples living alone showed a higher prevalence of hypertension among men whose wives were in the impairment group (58.8%) than in the normal group (36.7%, P¼0.10). In conclusion, the taste of salt is associated with blood pressure in Japanese women, but not in men. Because most family meals in Japan are prepared by women, educating women about salt reduction may contribute to the prevention of hypertension, not only among women but also among their husbands and family members.

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Section: Data Collectionmentioning

confidence: 99%

Section: Data Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The taste of salt measured by a simple test and blood pressure in Japanese women and men

et al. 2009

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“…In other studies, the taste recognition threshold for NaCl was 0.35% (Okoro et al 1998) or 0.04-0.12% (Okamoto and Taguchi 1996). Because about 60% subjects recognized the salty taste in the 0.6% sample, the concentration of the test paper which measured the threshold might have been too high (Nishimoto et al 1996(Nishimoto et al , 2005. Second, we measured children's own salty taste preference using only one multiple choice question: dislike, no preference and like, but the reliability of the question was not examined.…”

Section: Discussionmentioning

confidence: 99%

“…Children who liked a salty taste might have a higher salt taste threshold level. To measure the children's threshold level of salty taste, we used a slip of paper called Salsave (Advantech Toyo Co., Fukuoka), impregnated with several salt concentrations (0.6% to 1.6%) (Nishimoto et al 1996(Nishimoto et al , 2005. After rinsing their mouth with mineral water, the Salsave paper impregnated with 0% salt was placed on the front-center of the subject's tongue for three seconds, followed by the same procedure using paper with 0.6% salt.…”

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confidence: 99%

School Children's Salt Intake Is Correlated with Salty Taste Preference Assessed by Their Mothers

Matsuzuki

Muto

Haruyama

2008

Tohoku J. Exp. Med.

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Salt intake in childhood is a risk factor for developing hypertension later in life. As health education for children to decrease salt intake, it is important for them to know the relationship between salty taste preference and salt intake. The objective of this study was to investigate the relationship between children's salty taste preference and their salt intake. We employed a cross-sectional study design, and the subjects were 199 elementary school children (5th or 6th grade) and their mothers. The amount of salt intake was estimated by the amount of urinary sodium excretion. Children's salty taste preference was assessed 1) by asking children about their own salty taste preference as well as measuring their threshold level of salty taste, and 2) by their mothers' observation of their salt intake behavior using a questionnaire. The salt intake and salt taste threshold of children who liked a salty taste were similar to those in children who disliked it. No association was found between the threshold level of salty taste and sodium intake. Regarding the relationship between children's salt intake and their salt intake behavior score, assessed by their mothers using a questionnaire, the high score group had a higher estimated salt intake than the low score group. In conclusion, children's salt intake may be accurately assessed by their mother's observation rather than children's own salty taste preference. This study suggests the importance of a mother's role in salt restriction education for children.salty taste preference; salt intake; sodium excretion; health education; mothers' roles.

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Evaluating the safety and efficacy of sodium-restricted/Dietary Approaches to Stop Hypertension diet after acute decompensated heart failure hospitalization: Design and rationale for the Geriatric OUt of hospital Randomized MEal Trial in Heart Failure (GOURMET-HF)

Wessler

Maurer

Hummel

2015

American Heart Journal

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Background Heart Failure (HF) is a major public health problem affecting predominantly older adults. Non-adherence to diet remains a significant contributor to acute decompensated HF (ADHF). The sodium-restricted Dietary Approaches to Stop Hypertension (DASH/SRD) eating plan reduces cardiovascular dysfunction that can lead to ADHF and is consistent with current HF guidelines. We propose that an intervention that promotes adherence to the DASH/SRD by home-delivering meals will be safe and improve health-related quality of life (QOL) in older adults following hospitalization for ADHF. Methods/Design This is a three center, randomized, single-blind, controlled trial of 12 weeks duration designed to determine the safety and efficacy of home-delivered DASH/SRD-compliant meals in older adults following discharge from ADHF hospitalization. 66 subjects will be randomized in a 1:1 stratified fashion by gender and left ventricular ejection fraction (< vs. ≥50%). Study subjects will receive either pre-prepared, home-delivered DASH/SRD-compliant meals or usual dietary advice for 4 weeks after hospital discharge. Investigators will be blinded to group assignment, food diaries, and urinary electrolyte measurements until study completion. The primary efficacy endpoint is the change in the Kansas City Cardiomyopathy Questionnaire (KCCQ) summary scores for health-related QOL from study enrollment to 4 weeks post-discharge. Safety evaluation will focus on hypotension, renal insufficiency, and hyperkalemia. Exploratory endpoints include echocardiography, non-invasive vascular testing, markers of oxidative stress, and salt taste sensitivity. Conclusion This randomized controlled trial will test the efficacy, feasibility and safety of 4 weeks of DASH/SRD after ADHF hospitalization. By testing a novel dietary intervention supported by multiple levels of evidence including preliminary data in outpatients with stable HF, we will address a critical evidence gap in the care of older patients with ADHF. If effective and safe, this intervention could be scaled to assess effects on readmission and healthcare costs in older adults following ADHF.

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Clinical Evaluation of Taste Dysfunction Using a Salt-Impregnated Taste Strip

Cited by 21 publications

References 15 publications

The taste of salt measured by a simple test and blood pressure in Japanese women and men

The taste of salt measured by a simple test and blood pressure in Japanese women and men

School Children's Salt Intake Is Correlated with Salty Taste Preference Assessed by Their Mothers

Evaluating the safety and efficacy of sodium-restricted/Dietary Approaches to Stop Hypertension diet after acute decompensated heart failure hospitalization: Design and rationale for the Geriatric OUt of hospital Randomized MEal Trial in Heart Failure (GOURMET-HF)

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