Gustatory Thresholds in Patients with Hypertension

Fallis, Norma; Lasagna, Louis; Tétreault, L

doi:10.1038/196074a0

Cited by 77 publications

(22 citation statements)

References 5 publications

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“…Although some early studies performed in Western populations suggested a relationship between salt taste and blood pressure, the studies were performed in clinical settings and did not show the results stratified by sex. 15,16,[26][27][28] Therefore, it is difficult to compare those results with the results of our study. Because this was a cross-sectional study, prospective studies regarding the connection between the taste of salt and blood pressure are needed.…”

Section: Discussionmentioning

confidence: 60%

“…In fact, the taste recognition threshold for salt is elevated in hypertensive patients. 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.…”

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: Discussionmentioning

confidence: 60%

Section: Introductionmentioning

confidence: 99%

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

et al. 2009

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“…Fallis, Lasagna and Tetreault (1962) were the first group to assess the NaCl detection and recognition thresholds of normotensives and hypertensives (diastolic blood pressure (DBP) >100 mmHg). While no differences in NaCl detection thresholds were observed, the hypertensives displayed elevated recognition thresholds .…”

Section: Perceived Saltiness and Flavour Intensitymentioning

confidence: 99%

Reducing sodium intake from meat products

2005

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Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt be maintained at about 5-6 g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride .Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, at the table. In most cases salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.

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“…[1][2][3] However, it is not entirely clear whether this relationship is causal. Incidentally, some studies [4][5] have demonstrated that children with higher taste recognition threshold (relative taste insensitivity) for salt tend to have higher blood pressure readings, thus suggesting that the alteration in taste function could exist prior to the development of HBP.…”

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confidence: 99%

Pattern of Salt Taste Perception and Blood Pressure in Normotensive Offspring of Hypertensive and Diabetic Patients

2002

Ann Saudi Med

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A number of investigators have reported that individuals with hypertension or high blood pressure (HBP) tend to have diminished taste perception of salt (sodium chloride) as measured by taste recognition threshold. [1][2][3] However, it is not entirely clear whether this relationship is causal. Incidentally, some studies [4][5] have demonstrated that children with higher taste recognition threshold (relative taste insensitivity) for salt tend to have higher blood pressure readings, thus suggesting that the alteration in taste function could exist prior to the development of HBP.We have also observed that reduced ability to perceive salt taste is common in different populations of Nigerian teenagers. [6][7] In one community-based study involving adolescents and examining any possible link between taste sensitivity to salt and blood pressure, 8 we observed that about 14% of the variations in systolic blood pressure (SBP) was due to differences in sensitivity to salt taste. The significance of this finding, it was thought, could become clearer if such subjects were segregated on the basis of a family history of hypertension, which is a documented risk factor for the development of hypertension.9-10 Further, many studies indicate a link between diabetes mellitus and hypertension, which suggests a common pathogenesis.11-14 Consequently, in an attempt to examine further the influence of different salt taste sensitivities on the pathogenesis of hypertension, taste recognition threshold to sodium chloride (NaCL) and blood pressure were measured in normotensive offspring of hypertensives and diabetics, and the results were compared with similar data from the offspring of normotensive parents. Subjects and MethodsThe subjects were mainly the teenage offspring of the following categories of individuals: 1) hospitalized adults with complications of hypertension, e.g., stroke and or stigmata of long-standing hypertension 15 ; 2) outpatient diabetic adults on hypoglycemic drugs for at least six months, with BP readings persistently below 130/85 mm Hg 16 on three different occasions at monthly intervals. In addition, the other parent had to be available for BP measurements and had to have values not greater than 130/85 mm Hg on three different occasions at monthly intervals; and 3) Normotensive individuals hospitalized for conditions unrelated to either DM, HBP or cardiovascular disorders, or those whose BP and that of the other parent met the BP criteria as defined in 2) above.Subjects meeting these criteria were approached to volunteer after a detailed explanation of the procedures involved and the time commitment that was required. The safety and innocuous nature of solutions used were explained to participants and their parents where applicable. Thereafter, a written informed consent was obtained from each participant. Subjects were all Nigerians from the Yoruba ethnic group, except for seven in the hypertensive group who were Efik (2) and Ijaw (5). Measurement of NaCl Taste Recognition ThresholdThe method and solutions us...

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Gustatory Thresholds in Patients with Hypertension

Cited by 77 publications

References 5 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

Reducing sodium intake from meat products

Pattern of Salt Taste Perception and Blood Pressure in Normotensive Offspring of Hypertensive and Diabetic Patients

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