Zumkley H, Vetter H, Mandelkow T, Spieker C
Medizinische Universitäts-Poliklinik, Münster, BRD.
Nephron. 1987;47 Suppl 1:132-4. doi: 10.1159/000184571.
The taste sensitivity for sodium chloride was examined in 103 normotensive, 55 hypertensive and 36 hypotensive subjects. The examination was performed on five areas of the tongue using four different concentrated NaCl solutions (2.5, 5.0, 7.5 and 15%). The results indicate that hypotensive subjects show a much higher salt sensitivity compared to normotensive or hypertensive subjects. The enhanced sensitivity of hypotensives to sodium chloride may reflect a regulatory factor tending to normalize blood pressure. In contrast, the lower sensitivity of hypertensives points to a salt dependency of high blood pressure in these patients.
对103名血压正常者、55名高血压患者和36名低血压患者的氯化钠味觉敏感性进行了检测。使用四种不同浓度（2.5%、5.0%、7.5%和15%）的氯化钠溶液，在舌头的五个区域进行检测。结果表明，与血压正常者或高血压患者相比，低血压患者表现出更高的盐敏感性。低血压患者对氯化钠敏感性增强可能反映了一种使血压趋于正常的调节因素。相反，高血压患者较低的敏感性表明这些患者的高血压存在盐依赖性。
