Villela Patrícia Teixeira Meirelles, de-Oliveira Eduardo Borges, Villela Paula Teixeira Meirelles, Bonardi José Maria Thiago, Bertani Rodrigo Fenner, Moriguti Júlio Cesar, Ferriolli Eduardo, Lima Nereida Kilza da Costa
Division of General Internal Medicine and Geriatrics, Ribeirão Preto Medical School, University of São Paulo-FMRP-USP, Ribeirão Preto, SP, Brasil.
J Clin Hypertens (Greenwich). 2014 Aug;16(8):587-90. doi: 10.1111/jch.12365. Epub 2014 Jul 7.
The aim of this study was to evaluate the preference for salt in hypertensive and normotensive older individuals. Hypertensive (group 1: n=32, aged 73.7±6.3 years) or normotensive patients (group 2: n=26, aged 71.5±8.0 years) were submitted to a test to determine their preference for bread samples with different salt concentrations: 1.5%, 2.0% (usual concentration), and 2.7%, and were reevaluated 2 weeks later using the same salt concentrations, but with the addition of oregano. Twenty-four-hour urinary sodium excretion (UNaV), blood pressure (BP), and body mass index (BMI) were obtained. Systolic BP, BMI, and UNaV were higher in group 1. In the first analysis, group 1 showed greater preference for the saltiest sample (P=.001). Comparing the first evaluation and the second, a greater preference for less salty samples was observed in both groups (P<.01). Hypertensive older patients consumed more salt and showed a greater salt preference than the normotensive patients. The use of the spice reduced the preference for salt in both groups.
本研究旨在评估高血压和血压正常的老年人对盐的偏好。将高血压患者（第1组：n = 32，年龄73.7±6.3岁）或血压正常的患者（第2组：n = 26，年龄71.5±8.0岁）进行一项测试，以确定他们对不同盐浓度（1.5%、2.0%（通常浓度）和2.7%）面包样品的偏好，并在2周后使用相同盐浓度但添加牛至的面包样品重新进行评估。记录24小时尿钠排泄量（UNaV）、血压（BP）和体重指数（BMI）。第1组的收缩压、BMI和UNaV更高。在首次分析中，第1组对最咸的样品表现出更大的偏好（P = 0.001）。比较第一次评估和第二次评估，两组对较淡盐味样品的偏好均增加（P < 0.01）。高血压老年患者比血压正常的患者摄入更多的盐，并且表现出对盐更大的偏好。使用香料降低了两组对盐的偏好。
