Barylko-Pikielna N, Zawadzka L, Niegowska J, Cybulska I, Sznajderman M
Department of Food Technology, Institute of Food and Nutrition, Warsaw, Poland.
J Hypertens Suppl. 1985 Dec;3(3):S449-52.
The object of this study was to test taste responsiveness and taste preferences for NaCl in suprathreshold concentrations in hypertensive individuals. The investigations were carried out in 52 patients with essential hypertension (HT) and 46 normotensive (NT) control subjects. Two types of taste response were tested: (a) an intensity response, and (b) a hedonic (pleasantness) response to NaCl stimuli of 0.08-0.96% concentration. Intensity and hedonic responses were collected using an unstructured linear scale and a nine-point interval scale, respectively. The intensity slope for HT tended to be consistently flatter than the slope for NT. Lower intensity response was more pronounced in HT males. The hedonic responses of HT and NT subjects were split into three subgroups: 'up' (concentration increases, pleasantness increases), 'down' (concentration increases, pleasantness decreases), and 'up-and-down' (concentration increases, pleasantness--). Diversity of response was also observed in the control NT group. The conclusion was that essential hypertension seems to depress the intensity response to NaCl, especially in men, but the pattern of hedonic response to a growing concentration of NaCl is influenced by factors other than hypertension.
本研究的目的是测试高血压个体对超阈值浓度氯化钠的味觉反应性和味觉偏好。研究对52例原发性高血压（HT）患者和46例血压正常（NT）的对照者进行。测试了两种类型的味觉反应：（a）强度反应，以及（b）对浓度为0.08 - 0.96%的氯化钠刺激的享乐（愉悦度）反应。强度反应和享乐反应分别使用非结构化线性量表和九点间隔量表收集。HT组的强度斜率往往始终比NT组的斜率更平缓。较低的强度反应在HT男性中更为明显。HT和NT受试者的享乐反应分为三个亚组：“上升”（浓度增加，愉悦度增加）、“下降”（浓度增加，愉悦度降低）和“先升后降”（浓度增加，愉悦度……）。在对照NT组中也观察到了反应的多样性。结论是原发性高血压似乎会降低对氯化钠的强度反应，尤其是在男性中，但对氯化钠浓度增加的享乐反应模式受高血压以外的因素影响。
