Risk Reduction for End-Stage Renal Disease by Dietary Guidance Using the Gustatory Threshold Test for Salty Taste

Abstract

Educational hospitalization of patients with chronic kidney disease (CKD) may slow the progression of renal dysfunction. However, the educational aspect that is more effective has not been identified to date. In this study, patients with CKD were evaluated for gustatory threshold for salty taste and received augmented salt reduction guidance under educational hospitalization at Nagasaki University Hospital from October 2016. In total, 277 eligible patients were enrolled and hospitalized from 2012 to 2019 (mean age of 69.2 years; men comprised 62.1%). We compared 141 patients (Group A) who were educated in the hospital after October 2016 and 136 patients (Group B) who received standard education in the hospital before October 2016. The changes in the estimated glomerular filtration rate (ΔeGFR) after hospitalization and dialysis induction rate within one year after hospitalization were evaluated. The ΔeGFR was significantly improved in Group A compared to Group B (A: 1.05 mL/min/1.73 m2/month, B: 0.55 mL/min/1.73 m2/month; p = 0.02). The dialysis induction rate was significantly lower in Group A than in Group B (A: 8.5%, B: 15.5%; p = 0.001). These trends were also observed by multivariate analyses. In conclusion, educational hospitalization with enhanced salt reduction guidance may reduce the risk of end-stage renal disease.

The association of gustatory dysfunction, olfactory dysfunction, and cognition in older adults

“…For example, in chronic kidney disease, high salt intake is among the top dietary risk factors for disease progression. Previous studies show that the evaluation of gustatory threshold for salty taste followed by patient education on their gustatory deficits to promote salt restriction was significantly associated with improvement in estimated glomerular filtration rate (eGFR) and lower dialysis induction rates 27 …”

“…Previous studies show that the evaluation of gustatory threshold for salty taste followed by patient education on their gustatory deficits to promote salt restriction was significantly associated with improvement in estimated glomerular filtration rate (eGFR) and lower dialysis induction rates. 27 In an aging cohort, a correlation between taste and smell loss suggests involvement of multiple sensory pathways with aging and cognitive decline. In recent literature, Lang et al 16 examined 52 patients in a memory clinic and found a reduction in gustatory function in patients with dementing diseases, especially Parkinson syndromes, beyond that expected with normal aging.…”

Positive and Negative Aspects of Sodium Intake in Dialysis and Non-Dialysis CKD Patients

“…Several reports have also supported that education on sodium intake improves salt sensation itself [ 9 , 10 ]. It was reported that educational hospitalization with enhanced salt reduction guidance reduced the risk of end-stage renal disease [ 13 ]. Sodium restriction seems to be effective under the control of nutritional status.…”

Association of Estimated Salt and Miso Intake with the Prevalence of Obesity in People with Type 2 Diabetes: A Cross-Sectional Study

“…Salt intake can be estimated by collecting urine over 24 hours (24 h urine), but, because this is difficult for both researchers and participants, it leads to incomplete data and low survey response rates; thus, spot urine is alternatively used to estimate salt intake [ 12 , 13 , 14 ], which is recommended by 2019 guidelines for the management of hypertension from the Japanese Society of Hypertension [ 15 ].…”