Martinelli Jéssica, Conde Simara Rufatto, Araújo Aline Ramos de, Marcadenti Aline
Registered Nutritionist, School of Nutrition, Biological and Health Sciences Center, Universidade do Vale do Taquari (UNIVATES), Lajeado (RS) Brazil.
MSc. Registered Nutritionist, School of Nutrition, Biological and Health Sciences Center, Universidade do Vale do Taquari (UNIVATES), Lajeado (RS) Brazil.
Sao Paulo Med J. 2020 Jan-Feb;138(1):4-10. doi: 10.1590/1516-3180.2019.0166.R1.02102019.
Hypertension is an important public health problem. Overweight and high salt intake are risk factors for its development.
To evaluate the association between salt taste sensitivity threshold (STST) and blood pressure (BP) in healthy adults.
Cross-sectional study conducted in a private institution.
104 healthy adults (aged 18-59 years) were evaluated. Sociodemographic, clinical and dietary data were collected. Nutritional status and BP were assessed using body mass index (BMI), waist circumference (WC), systolic blood pressure (SBP) and diastolic blood pressure (DBP). STST was assessed using graded saline solutions with sodium chloride concentrations ranging from 0.228 to 58.44 g/l. Identification of salty taste in solutions ≥ 3.652 g/l was used as the cutoff point for high STST.
Participants with high STST presented higher daily average intakes for energy (2017.4 ± 641.5 versus 1650.5 ± 357.7 kcal/day; P = 0.01) and sodium (3070.2 ± 1195.1 versus 2435.2 ± 963.6 mg/day; P = 0.01) and higher BMI (P = 0.008) and WC (P = 0.002). After adjustment for age, sex, sodium and potassium intake, WC and family history of hypertension, the averages for SBP and DBP in subjects with high STST were higher than in those with normal STST (SBP: 138.2 ± 1.7 versus 119.7 ± 0.9 mmHg; P < 0.001; DBP: 81.2 ± 1.9 versus 75.1 ± 1.0 mmHg; P = 0.008).
High STST was associated with elevated blood pressure in healthy adults, regardless of other risk factors for hypertension.
高血压是一个重要的公共卫生问题。超重和高盐摄入是其发病的危险因素。
评估健康成年人盐味敏感阈值（STST）与血压（BP）之间的关联。
在一家私立机构进行的横断面研究。
对104名健康成年人（年龄18 - 59岁）进行评估。收集社会人口统计学、临床和饮食数据。使用体重指数（BMI）、腰围（WC）、收缩压（SBP）和舒张压（DBP）评估营养状况和血压。使用氯化钠浓度范围为0.228至58.44 g/l的分级盐溶液评估STST。将识别浓度≥3.652 g/l溶液中的咸味作为高STST的截断点。
高STST的参与者能量（2017.4 ± 641.5对1650.5 ± 357.7千卡/天；P = 0.01）和钠（3070.2 ± 1195.1对2435.2 ± 963.6毫克/天；P = 0.01）的每日平均摄入量更高，BMI（P = 0.008）和WC（P = 0.002）也更高。在调整年龄、性别、钠和钾摄入量、WC以及高血压家族史后，高STST受试者的SBP和DBP平均值高于正常STST受试者（SBP：138.2 ± 1.7对119.7 ± 0.9 mmHg；P < 0.001；DBP：81.2 ± 1.9对75.1 ± 1.0 mmHg；P = 0.008）。
在健康成年人中，无论是否存在其他高血压危险因素，高STST都与血压升高有关。
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