Department of Physiology, Institute of Bioscience, UNESP-Botucatu, Brazil.
Appetite. 2012 Feb;58(1):418-23. doi: 10.1016/j.appet.2011.09.021. Epub 2011 Oct 13.
Heart failure (HF) is a complex syndrome that involves changes in behavioral, neural and endocrine regulatory systems. Dietary salt restriction along with pharmacotherapy is considered an essential component in the effective management of symptomatic HF patients. However, it is well recognized that HF patients typically have great difficulty in restricting sodium intake. We hypothesized that under HF altered activity in systems that normally function to regulate body fluid and cardiovascular homeostasis could produce an increased preference for the taste of salt. Therefore, this study was conducted to evaluate the perceived palatability (defined as salt preference) of food with different concentrations of added salt in compensated chronically medicated HF patients and comparable control subjects. Healthy volunteers (n=25) and medicated, clinically stable HF patients (n=38, NYHA functional class II or III) were interviewed and given an evaluation to assess their preferences for different amounts of saltiness. Three salt concentrations (0.58, 0.82, and 1.16 g/100 g) of bean soup were presented to the subjects. Salt preference for each concentration was quantified using an adjective scale (unpleasant, fair or delicious). Healthy volunteers preferred the soup with medium salt concentration (p=0.042), HF patients disliked the low concentration (p<0.001) and preferred the high concentration of salted bean soup (p<0.001). When compared to healthy volunteers, HF patients demonstrated a significantly greater preference for the soup with a high salt concentration (p=0.038). It is concluded that medicated, compensated patients under chronic treatment for HF have an increased preference for salt.
心力衰竭（HF）是一种涉及行为、神经和内分泌调节系统变化的复杂综合征。限制饮食中的盐摄入以及药物治疗被认为是有效管理有症状 HF 患者的重要组成部分。然而，众所周知，HF 患者通常很难限制钠的摄入。我们假设 HF 改变了正常调节体液和心血管稳态的系统的活性，可能会导致对盐味的偏好增加。因此，本研究旨在评估不同添加盐浓度的食物在补偿性慢性药物治疗 HF 患者和可比对照组中的感知可接受性（定义为盐偏好）。健康志愿者（n=25）和接受药物治疗、临床稳定的 HF 患者（n=38，NYHA 功能分类 II 或 III）接受了访谈并进行了评估，以评估他们对不同盐度的偏好。向受试者提供三种盐浓度（0.58、0.82 和 1.16 g/100 g）的豆汤。使用形容词量表（不愉快、尚可或美味）量化每种浓度的盐偏好。健康志愿者更喜欢中等盐浓度的汤（p=0.042），HF 患者不喜欢低浓度（p<0.001），更喜欢高浓度加盐豆汤（p<0.001）。与健康志愿者相比，HF 患者对高盐浓度的汤表现出明显更大的偏好（p=0.038）。结论是，接受慢性 HF 治疗的药物治疗、补偿性患者对盐的偏好增加。
