INCREASED INTAKE OF TABLE SALT AS A RISK FACTOR FOR THE DEVELOPMENT OF ARTERIAL HYPERTENSION

Abstract

Objective: to study association of high table salt intake with hypertension among hypertensive patients of Aral Sea region of Uzbekistan. Design and method: The results of screening of the population over 40 years of age (total 2430 respondents) in family clinics of the region were analyzed, according to the modified (for the region of Central Asia and Transcaucasia) PEN WHO protocol. From the total number of respondents, individuals with high blood pressure (BP) 140/90 mm Hg or more were selected. Taking into account the Aral Sea region, characterized by an unfavorable climate and salinity of soil and water, all subjects were tested according to the method of R. Henkin to determine the threshold of taste sensitivity to table salt. Results: The 2019 STEPS Uzbekistan study shows that more than a third (36.6%) of residents always or often add or directly during meals and more than a third (36.2%) always or often eat processed foods high in salt. Hypertensive patients in the Aral region were characterized by a pronounced prevalence of a high threshold of taste sensitivity to table salt: in the general group - 85.6%, women 83.7%, men 88.7%, which on average required more than 0.32% NaCl concentration to assess the threshold. At the same time, there was a noticeable direct correlation between hemodynamic parameters – systolic and diastolic BP, mean BP and NaCl concentration in the test for determining the taste sensitivity to table salt threshold (r = 0.646; r = 0.610; r = 0.645, respectively). A survey on proper nutrition, according to the PEN protocol, also showed that 68% of those surveyed added salt to their food and/or consumed saltiness in their diet, with a slight difference between women and men: women 61.2%, men 72.6%, which is significantly more similar indicators identified. Conclusions: As our results showed, among patients with hypertension in the Aral region, high consumption of table salt prevails, which is confirmed by a high threshold of taste sensitivity to NaCl. A correlation was revealed between a high threshold of taste sensitivity to table salt and blood pressure in hypertensive patients.