University of Split School of Medicine, Šoltanska 2, 21 000 Split, Croatia.
Department of Pediatrics, Medical College of Wisconsin, Milwaukee, WI 53226, USA.
Nutrients. 2020 Apr 22;12(4):1164. doi: 10.3390/nu12041164.
Metabolic syndrome (MetS) is a widespread disorder and an important public health challenge. The purpose of this study was to identify the association between salt taste perception, Mediterranean diet and MetS. This cross-sectional study included 2798 subjects from the general population of Dalmatia, Croatia. MetS was determined using the Joint Interim Statement definition, and Mediterranean diet compliance was estimated using Mediterranean Diet Serving Score. Salt taste perception was assessed by threshold and suprathreshold testing (intensity and hedonic perception). Logistic regression was used in the analysis, adjusting for important confounding factors. As many as 44% of subjects had MetS, with elevated waist circumference as the most common component (77%). Higher salt taste sensitivity (lower threshold) was associated with several positive outcomes: lower odds of MetS (OR = 0.69; 95% CI 0.52-0.92), lower odds for elevated waist circumference (0.47; 0.27-0.82), elevated fasting glucose or diabetes (0.65; 0.45-0.94), and reduced HDL cholesterol (0.59; 0.42-0.84), compared to the higher threshold group. Subjects with lower salt taste threshold were more likely to consume more fruit, and less likely to adhere to olive oil and white meat guidelines, but without a difference in the overall Mediterranean diet compliance. Salt taste intensity perception was not associated with any of the investigated outcomes, while salty solution liking was associated with MetS (OR = 1.85, CI 95% 1.02-3.35). This study identified an association between salt taste perception and MetS and gave a new insight into taste perception, nutrition, and possible health outcomes.
代谢综合征（MetS）是一种广泛存在的疾病，也是一个重要的公共卫生挑战。本研究旨在确定盐味觉感知、地中海饮食与代谢综合征之间的关联。这项横断面研究包括来自克罗地亚达尔马提亚的普通人群中的 2798 名受试者。代谢综合征采用联合临时声明定义确定，地中海饮食的遵守情况使用地中海饮食服务评分来评估。盐味觉感知通过阈值和超阈值测试（强度和愉悦感知）进行评估。在分析中使用了逻辑回归，调整了重要的混杂因素。多达 44%的受试者患有代谢综合征，其中腰围升高是最常见的组成部分（77%）。较高的盐味觉敏感度（较低的阈值）与以下几个积极结果相关：代谢综合征的几率较低（OR = 0.69；95%CI 0.52-0.92）、腰围升高的几率较低（0.47；0.27-0.82）、空腹血糖或糖尿病的几率较低（0.65；0.45-0.94）和高密度脂蛋白胆固醇降低（0.59；0.42-0.84），与较高阈值组相比。盐味觉阈值较低的受试者更有可能食用更多的水果，不太可能遵守橄榄油和白肉的指导方针，但总体地中海饮食的遵守情况没有差异。盐味觉强度感知与任何研究结果均无关，而对咸溶液的喜爱与代谢综合征相关（OR = 1.85，95%CI 1.02-3.35）。本研究确定了盐味觉感知与代谢综合征之间的关联，并为味觉感知、营养和可能的健康结果提供了新的见解。
