Evaluation of Salt Taste Perception Threshold as an Additional Screening Tool across a Spectrum of Blood Pressure levels

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Published Nov 29, 2024
DOI: https://doi.org/10.18103/mra.v12i11.5941

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Main Article Content

Ms. Hiranya S. Deore
MBBS Final Year Student, All India Institute of Medical Sciences, Bibinagar.
Dr. Vidya Ganji
Associate Professor, Physiology, All India Institute of Medical Sciences, Bibinagar.
Dr. Madhuri Taranikanti
Additional Professor, Physiology, All India Institute of Medical Sciences, Bibinagar.
Dr. Nitin Ashok John
Professor, Physiology, All India Institute of Medical Sciences, Bibinagar.
Dr. Kalpana M
Additional Professor, Physiology, All India Institute of Medical Sciences, Bibinagar.
Dr. Madhusudhan U
Associate Professor, Physiology, All India Institute of Medical Sciences, Bibinagar.
Dr. Archana Gaur
Associate Professor, Physiology, All India Institute of Medical Sciences, Bibinagar.

Abstract

Introduction: Hypertension is one of the commonest multi-factorial conditions with largest contribution to cardiovascular diseases. The development of hypertension is secondary to complex interaction between environmental factors like high dietary salt intake, obesity and genes. Salt perception threshold (SPT) is the lowest concentration at which an individual perceives the salt taste. Recent evidence suggested that Salt Perception Threshold is related to total sodium intake and higher blood pressures. Thus, we evaluated the SPT and its relationship with dietary salt intake across a spectrum of blood pressure levels as an additional screening tool.


Objectives: To evaluate the salt taste perception threshold in normotensives, individuals with elevated blood pressure and hypertension.


Methodology: 400 adults in age group of 18-50 yrs were included in the study. Dietary intake was assessed using food frequency questionnaire (FFQ). The blood pressure was measured in sitting position and individuals were divided into: group I(controls) (SBP <120 mmHg, DBP <70 mm Hg); group II(subjects with elevated blood pressure)(SBP120-139mmHg,DBP 70-89mmHg); group III (hypertensives)(SBP ³ 140 mm Hg , DBP ³ 90mmHg). SPT was determined by salt impregnated taste strips in 5 increasing concentrations applied in mouth.


Results: Mean Salt intake was significantly high in individuals with elevated blood pressure and hypertension compared to normotensives (p<0.05). The SPT was found to be normal in 77% of normotensives and high in rest of 23%.The SPT was high in 64% of the pre-hypertensives and normal in remaining 36%. The SPT was found to be higher in 71% of the hypertensives and normal in rest of 29%.There was a positive correlation between systolic blood pressure and salt intake(r= 0. 4177).


Conclusion: The Salt Perception Threshold was found to be significantly high in individuals with elevated blood pressure and higher in hypertensive subjects leading to increased intake of salt suggesting that an association existed between salt intake, salt taste perception and BP levels.

Keywords: Salt Perception Threshold(SPT), hypertension(HTN), elevated blood pressure, salt intake, blood pressure(BP)

Article Details

How to Cite
DEORE, Ms. Hiranya S. et al. Evaluation of Salt Taste Perception Threshold as an Additional Screening Tool across a Spectrum of Blood Pressure levels. Medical Research Archives, [S.l.], v. 12, n. 11, nov. 2024. ISSN 2375-1924. Available at: <https://esmed.org/MRA/mra/article/view/5941>. Date accessed: 11 jan. 2025. doi: https://doi.org/10.18103/mra.v12i11.5941.
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Issue
Vol 12 No 11 (2024): November Issue, Issue 11, VOl.12
Section
Research Articles

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