Korean J Otorhinolaryngol-Head Neck Surg.
2015 Oct;58(10):687-693. 10.3342/kjorl-hns.2015.58.10.687.
Comparison of Salt Taste Threshold and Salt Intake between Hypertensive and Normotensive Group
- Affiliations
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- 1Department of Otorhinolaryngology-Head and Neck Surgery, College of Medicine, Catholic University of Daegu, Daegu, Korea. miky@cu.ac.kr
- 2Department of Medicine, College of Medicine, Catholic University of Daegu, Daegu, Korea.
- 3Department of Preventive Medicine, College of Medicine, Catholic University of Daegu, Daegu, Korea.
- 4Korea Food Research Institute, Seongnam, Korea.
- KMID: 2100494
- DOI: http://doi.org/10.3342/kjorl-hns.2015.58.10.687
Abstract
- BACKGROUND AND OBJECTIVES
Salt-taste threshold can influence salt appetite, and is thought to be another marker of sodium intake. Many studies have found an association between sodium intake and blood pressure. The aim of this study was to compare the salt-taste threshold and salt intake between hypertensive and normotensive groups.
SUBJECTS AND METHOD
One hundred twenty volunteers (51 men and 69 women) who did not take antihypertensive medications were evaluated. First, a questionnaire, which included questions regarding demographic information and preference of salty taste, was conducted, and 24-hour ambulatory blood pressure was checked. Then salt taste threshold was measured by assessing the ability of the subjects to discern the taste of salt in graded solutions of saline. Lastly, 24-hour urinary sodium was measured in a 24-hour urine collection.
RESULTS
The salt taste threshold and taste preference for salt were slightly higher in hypertensive group. There was slightly higher salt intake measured as 24-hour urinary sodium in the hypertensive group, compared with the normotensive group. However, there were no significant differences in salt taste threshold, preference of salty taste, and salt intake between the normotensive and the hypertensive groups.
CONCLUSION
The threshold of salt taste was not related to sodium intake and hypertension status. These results suggest that the development of hypertension depends on the complex interaction of factors such as genes and environmental factors rather than sensory factors like taste threshold and taste preference.
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