Abstract
This study investigated the gustatory threshold for salt and its relationship with dietary salt intake among hypertensive (n = 54) and normotensive (n = 54) subjects. Salt intake was evaluated through 24-hour urinary sodium excretion and self-reported measures (discretionary salt, Sodium- Food Frequence Questionnaire (Na-FFQ), and 24-hour recall). Detection and recognition thresholds were higher among hypertensive subjects, as well as the total sodium intake. Detection and recognition thresholds were positively related to discretionary salt and total intake of the group as whole. Hypertensive and normotensive subjects presented positive correlations between taste sensitivity and the different measures of salt intake. To conclude, a positive correlation exists between taste threshold and salt intake and both seem to be higher among hypertensive subjects. The combined use of methods of self-report and assessment of taste thresholds can be useful in health promotion and rehabilitation programs, by screening subjects at higher risk of elevated salt intake and the critical dietary behaviors to be targeted as well to evaluate the result of targeted interventions.
Highlights
Hypertension is considered an important public health problem due to its high prevalence worldwide and its continuous and independent linear correlation with cardiovascular risk
Among the health-related behaviors, high sodium intake can be highlighted as an independent risk factor for increased risk of cardiovascular disease, especially hypertension [2,3,4]. erefore, the reduction of dietary sodium intake is largely recognized and recommended as a necessary measure to prevent hypertension and to obtain a better control of the blood pressure levels [2, 5]
The main component of dietary salt is derived from industrialized foods, while for developing countries, the salt added during and a er meal preparation has the most important contribution for the overall intake, as demonstrated in the studies conducted at general population [4, 7] and with hypertensive subjects [8, 9]
Summary
Hypertension is considered an important public health problem due to its high prevalence worldwide and its continuous and independent linear correlation with cardiovascular risk This disease is considered one of the major risk factors for the majority of cardiovascular-related deaths [1]. Erefore, the reduction of dietary sodium intake is largely recognized and recommended as a necessary measure to prevent hypertension and to obtain a better control of the blood pressure levels [2, 5]. Besides these recommendations, salt intake remains elevated worldwide [5, 6]. The main component of dietary salt is derived from industrialized foods, while for developing countries, the salt added during and a er meal preparation has the most important contribution for the overall intake, as demonstrated in the studies conducted at general population [4, 7] and with hypertensive subjects [8, 9]
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