BACKGROUND: Standard clinical advice for the prevention and treatment of hypertension includes limitation of salt intake. Previous studies of the association between perception of salt taste and hypertension prevalence have not reported consistent results and have usually been conducted in small study populations. PURPOSE: To determine the cross-sectional relationship between intensity of salt taste, discretionary salt use, and hypertension. METHODS: Subjects (n=2371, mean age=48.8 years) were participants in the Beaver Dam Offspring Study (BOSS), an investigation of sensory loss and aging conducted in 2005-2008. Salt taste intensity was measured using a filter paper disk impregnated with 1.0 M sodium chloride and a general Labeled Magnitude Scale (gLMS). Hypertension was defined as systolic blood pressure ≥ 140 mmHg or diastolic blood pressure ≥ 90 mmHg, or use of high blood pressure medication. RESULTS: Nearly 32% of the participants rated the salt disk as weak or having no taste while approximately 10% considered it to be very strong or stronger. The intensity was reported to be less strong by males (P < 0.001) and college graduates (P = 0.02) and was inversely associated with frequency of adding salt to foods (P = 0.02). There was no significant association between hypertension and the intensity of salt taste, before and after adjustment for covariates. Exclusion of subjects with a history of physician diagnosed hypertension did not appreciably alter these findings. CONCLUSIONS: The perception of salt taste was related to the frequency of discretionary salt use but not to hypertension status or mean blood pressure.
Taste Intensity in the Beaver Dam Offspring StudyME Fischer et al. Laryngoscope 123 (6), 1399-404. PMID 23625687.Perceived intensities were strongest for bitter and weakest for sweet. Sex and education were associated with each taste, whereas age did not demonstrate a consistent rel …
Measuring Taste Impairment in Epidemiologic Studies: The Beaver Dam Offspring StudyKJ Cruickshanks et al. Ann N Y Acad Sci 1170, 543-52. PMID 19686191.Taste or gustatory function may play an important role in determining diet and nutritional status and therefore indirectly impact health. Yet there have been few attempts …
The Taste of Salt Measured by a Simple Test and Blood Pressure in Japanese Women and MenT Michikawa et al. Hypertens Res 32 (5), 399-403. PMID 19343036.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 mi …
Taste Perception in Kidney Disease and Relationship to Dietary Sodium IntakeEJ McMahon et al. Appetite 83, 236-41. PMID 25192896.Taste abnormalities are prevalent in Chronic Kidney Disease (CKD) potentially affecting food palatability and intake, and nutrition status. The TASTE CKD study aimed to a …
Risks for Arterial HypertensionRE Schmieder et al. Cardiol Clin 4 (1), 57-66. PMID 3518934. - ReviewIn this article, the most important risk factors that may predict the transition from borderline to established hypertension are reviewed. Primary prevention has to focus …
Cited by 2 PubMed Central articles
The Salt-Taste Threshold in Untreated Hypertensive PatientsCY Kim et al. Clin Hypertens 23, 22. PMID 29163986.The salt-taste threshold might not be related to the BP status as well as the 24-h urinary sodium excretion.
Influence of Salty Food Preference on Daily Salt Intake in Primary CareK Takamura et al. Int J Gen Med 7, 205-10. PMID 24790467.Preference for salty foods was positively associated with daily salt intake. However, daily salt intake was not always appropriate, even in the patients who did not prefe …
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