Piovesana Paula de Moura, Sampaio Karina de Lemos, Gallani Maria Cecília B J
Faculty of Nursing, University of Campinas (UNICAMP), 13083-887 Campinas, SP, Brazil.
Faculty of Food Engineering, UNICAMP, 13083-862 Campinas, SP, Brazil.
ISRN Nutr. 2012 Oct 24;2013:301213. doi: 10.5402/2013/301213. eCollection 2013.
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.
本研究调查了高血压患者（n = 54）和血压正常者（n = 54）的盐味觉阈值及其与膳食盐摄入量的关系。通过24小时尿钠排泄和自我报告测量方法（自由添加盐、钠食物频率问卷（Na-FFQ）和24小时回顾法）评估盐摄入量。高血压患者的检测阈值和识别阈值较高，总钠摄入量也是如此。检测阈值和识别阈值与自由添加盐以及整个组的总摄入量呈正相关。高血压患者和血压正常者的味觉敏感性与不同盐摄入量测量方法之间存在正相关。总之，味觉阈值与盐摄入量之间存在正相关，且在高血压患者中两者似乎都更高。自我报告方法和味觉阈值评估方法的联合使用，通过筛查盐摄入量升高风险较高的受试者以及需要针对的关键饮食行为，也有助于评估针对性干预措施的效果，从而在健康促进和康复项目中发挥作用。
