Yang Seon-Hee, Ha Jea-Chul, Kim Min-Ji
Division of Occupational and Environmental Medicine, Dongguk University Gyeongju Hospital, Gyeongju, Republic of Korea.
Division of Occupational and Environmental Medicine, Keimyung University Dongsan Hospital, Daegu, Republic of Korea.
Clin Hypertens. 2023 Apr 15;29(1):12. doi: 10.1186/s40885-023-00236-7.
Reducing salt intake helps prevent complications of cerebrovascular disease. To help patients accept a low-sodium diet, the salty taste test is used to evaluate how much salt an individual actually consumes. The aim of this study was to help patients with hypertension reduce their salt intake by helping them recognize the difference between their subjective perception of saltiness and the objective test results.
We enrolled workers who visited a local occupational health institution in the period from April to August 2019. Demographic and physical characteristics were recorded. Blood pressure measurement and use of medication were also recorded. A questionnaire was used to investigate whether people liked or disliked salty food, i.e., preference for saltiness, and whether they usually ate salty, normal, or fresh food, i.e., the subjective perception of saltiness. Subsequently, the taste determination kit provided by the Ministry of Food and Drug Safety was used to objectively test saltiness at various salty taste concentrations. The Ministry of Food and Drug Safety program (No. 10-093760) was used as the salty taste judgment tool.
A total of 86 workers were surveyed. Eleven of 18 workers (61.1%) who reported usually eating fresh food actually ate normal or salty food. Thirteen of 37 workers (35.1%) who reported eating normal food actually ate salty food. Thirteen of 31 workers (41.9%) who reported eating salty food actually ate fresh or normal food. Of 46 workers who reported disliking salty food, 14 (30.4%) actually ate salty food, while 20 (43.5%) ate normal food. The subjective perception and preference for saltiness were not significantly correlated with the objective test results (P = 0.085 and P = 0.110, respectively). As for the subjective perception and preference for saltiness, Cohen's weighted kappa for the taste judgment result were 0.23 and 0.22, respectively, indicating a low degree of agreement.
In dietary counseling to prevent cerebrovascular and cardiovascular diseases, rather than relying on the subjective perception of saltiness, a salty taste test should be performed such that people can recognize their salty food eating habits through objective evaluation.
减少盐摄入量有助于预防脑血管疾病并发症。为帮助患者接受低钠饮食，采用咸味味觉测试来评估个体实际摄入的盐量。本研究的目的是通过帮助高血压患者认识到他们对咸味的主观感受与客观测试结果之间的差异，从而降低他们的盐摄入量。
我们招募了在2019年4月至8月期间前往当地职业健康机构就诊的工作人员。记录其人口统计学和身体特征。还记录血压测量值和用药情况。使用问卷来调查人们是否喜欢或不喜欢咸味食物，即对咸味的偏好，以及他们通常食用咸味、正常或清淡食物的情况，即对咸味的主观感受。随后，使用食品药品安全部提供的味觉测定试剂盒在不同咸味浓度下客观测试咸味。使用食品药品安全部程序（编号10 - 093760）作为咸味判断工具。
共对86名工作人员进行了调查。在报告通常食用清淡食物的18名工作人员中，有11名（61.1%）实际食用的是正常或咸味食物。在报告食用正常食物的37名工作人员中，有13名（35.1%）实际食用的是咸味食物。在报告食用咸味食物的31名工作人员中，有13名（41.9%）实际食用的是清淡或正常食物。在报告不喜欢咸味食物的46名工作人员中，有14名（30.4%）实际食用咸味食物，而20名（43.5%）食用正常食物。对咸味的主观感受和偏好与客观测试结果无显著相关性（分别为P = 0.085和P = 0.110）。至于对咸味的主观感受和偏好，味觉判断结果的Cohen加权kappa分别为0.23和0.22，表明一致性程度较低。
在预防脑血管和心血管疾病的饮食咨询中，不应依赖对咸味的主观感受，而应进行咸味味觉测试，以便人们能够通过客观评估认识到自己食用咸味食物的习惯。
