Comparison of salty taste acuity and salty taste preference with sodium intake and blood pressure based on zinc nutritional status in two rural populations in Korea

Abstract Objectives It is well known that excessive sodium intake increases the risk for developing cardiovascular diseases. Taste perception contributes food choice and may be important in determining nutrient intake. The purpose of this study was to examine the relationship between taste perceptions for salt and blood pressure in Korean adults. Methods Detection and recognition thresholds to salt and salty taste preference to the salty bean sprout soup were measured in healthy adults and hypertensive patients (n = 280). Results Recognition threshold to NaCl was significantly higher in hypertensive females than in normotensive females (0.076% and 0.054%, respectively, P < 0.05), while no such difference was found in males. Further, in females, those with higher tertiles of recognition thresholds had significantly higher levels of DBP as compared to those with lowest tertiles (p for trend < 0.05). Preference scores for salty taste were positively correlated with recognition threshold for salt in females (r = 0.208, P = 0.003). Similarly, liking responses to 0.63% NaCl soup and 1.25% NaCl soup were significantly correlated with recognition threshold for salt in females [r = 0.165 (P = 0.025) and r = 0.191 (P = 0.011), respectively). Interestingly, in females with the highest tertiles of recognition threshold, the liking responses to 1.25% NaCl soup were significantly higher in hypertensive patients than in normotensive controls, but no such relationship were found in females with the lower tertiles of recognition threshold (p for interaction = 0.017), suggesting the altered taste acuity for salt in hypertensive patients significantly affects the taste preference for salt. Both detection threshold and recognition threshold were significantly correlated with the salt usage behavior [r = 0.415 (P = 0.015) and r = 0.263 (P = 0.035), respectively] in hypertensive females. Conclusions Findings from the current study suggest that the taste acuity for salt is altered in hypertensive females, which may influence dietary behavior associated with sodium intake. Further study is warranted to find an effective measures to improve taste acuity in hypertensive patients. Funding Sources This report was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government, NRF-2017R1A2B1009697.

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The Effect of Zinc Status on Salty Taste Acuity, Salty Taste Preference, Sodium Intake and Blood Pressure in Korean Young Adults

The Korean Journal of Nutrition ◽

10.4163/kjn.2010.43.2.132 ◽

2010 ◽

Vol 43 (2) ◽

pp. 132 ◽

Cited By ~ 10

Author(s):

Eun Jung Ahn ◽

Hwa Young Noh ◽

Jayong Chung ◽

Hee Young Paik

Keyword(s):

Blood Pressure ◽

Young Adults ◽

Sodium Intake ◽

Taste Preference ◽

Zinc Status ◽

Salty Taste

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Positive and Negative Aspects of Sodium Intake in Dialysis and Non-Dialysis CKD Patients

Nutrients ◽

10.3390/nu13030951 ◽

2021 ◽

Vol 13 (3) ◽

pp. 951

Author(s):

Yasuyuki Nagasawa

Keyword(s):

Blood Pressure ◽

Nutritional Status ◽

Water Intake ◽

Salt Intake ◽

Sodium Intake ◽

Extracellular Fluid ◽

Sodium Restriction ◽

Dialysis Patients ◽

Positive Effects ◽

Volume Blood

Sodium intake theoretically has dual effects on both non-dialysis chronic kidney disease (CKD) patients and dialysis patients. One negatively affects mortality by increasing proteinuria and blood pressure. The other positively affects mortality by ameliorating nutritional status through appetite induced by salt intake and the amount of food itself, which is proportional to the amount of salt under the same salty taste. Sodium restriction with enough water intake easily causes hyponatremia in CKD and dialysis patients. Moreover, the balance of these dual effects in dialysis patients is likely different from their balance in non-dialysis CKD patients because dialysis patients lose kidney function. Sodium intake is strongly related to water intake via the thirst center. Therefore, sodium intake is strongly related to extracellular fluid volume, blood pressure, appetite, nutritional status, and mortality. To decrease mortality in both non-dialysis and dialysis CKD patients, sodium restriction is an essential and important factor that can be changed by the patients themselves. However, under sodium restriction, it is important to maintain the balance of negative and positive effects from sodium intake not only in dialysis and non-dialysis CKD patients but also in the general population.

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The Correlation amongst Salty Taste Preference and Overactive Bladder Symptoms in Female Individuals

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18020518 ◽

2021 ◽

Vol 18 (2) ◽

pp. 518

Author(s):

Jin-Won Noh ◽

Kyoung-Beom Kim ◽

Jae Heon Kim ◽

Young Dae Kwon

Keyword(s):

Dietary Habits ◽

Sodium Intake ◽

Taste Preference ◽

Close Correlation ◽

Design Data ◽

Cross Sectional ◽

Salty Taste ◽

Multiple Variables ◽

Storage Symptom ◽

And Storage

Sodium intake could have an indirect effect on storage symptoms as it is an established fact that it has a correlation to hypertension (HTN). However, clinical support for the correlation of sodium intake to STORAGE symptom remains scarce. Therefore, the present work sought to determine how sodium intake and OAB symptom seriousness were correlated in female individuals based on a cross-sectional research design. Data from 115,578 respondents chosen from 228,921 individuals enrolled in the Korean Community Health Survey (KCHS) were subjected to cross-sectional analysis. The correlation amongst sodium intake and STORAGE symptom was assessed on the basis of estimates of the incidence rate ratio (IRR) with 95% confidence interval (CI). Furthermore, joint correspondence analysis (JCA) was conducted to investigate how a predilection for salty taste was associated with several factors, including STORAGE symptom, socio-economic factors, comorbidities, and dietary habits. By comparison to respondents indicating a neutral predilection for salty taste, those who indicated a predilection for bland and salty taste were 7.1% (IRR = 1.071, p < 0.001, 95% CI = 1.045–1.097) and 20.5% (IRR = 1.205, p < 0.001, 95% CI = 1.177–1.234) more probable to experience severe STORAGE symptom, within an adjusted model with multiple variables. JCA confirmed the existence of a correlation between predilection for salty taste and STORAGE symptom. A close correlation was established to exist between predilection for salty taste and lower urinary tract symptoms (LUTS), such as voiding and storage symptoms and nocturia. Moreover, sodium intake was found to be a risk factor for LUTS seriousness in both excessive and deficient amount.

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Relationship between nutritional status, food intake, and sleep quality with blood pressure of member of Posbindu Mawar Kelurahan Kebayoran Lama Selatan

ARGIPA (Arsip Gizi dan Pangan) ◽

10.22236/argipa.v4i2.4164 ◽

2020 ◽

Vol 4 (2) ◽

pp. 107-116

Author(s):

Ropika Agatha

Keyword(s):

Blood Pressure ◽

Food Intake ◽

Nutritional Status ◽

Sleep Quality ◽

Psychological Health ◽

Sodium Intake ◽

Sampling Technique ◽

Quality Data ◽

Poor Sleep ◽

Cross Sectional

Hypertension is a disease that affects many older adults, with prevalence increasing every year. Hypertension is caused by nutritional status, diet, and less effective sleep quality. The purpose of this study was to determine the relationship between nutritional status, food intake, and sleep quality, with blood pressure in the age group > 45 years in Posbindu Mawar, Kebayoran Lama Selatan. This study used a cross-sectional method with a sample of 47 people taken by the total sampling technique. Weight and height data were taken by anthropometric measurements, blood pressure data were taken using a Sphygmomanometer, dietary data were taken by interview using the Semi-Quantitative Food Frequency Questionnaire Form and sleep quality data were taken using The Pittsburgh Sleep Quality Index (PSQI) Questionnaire. Data analysis techniques used the Chi-Square test. This research resulted in high blood pressure (72.7%), poor sleep quality (61.7%), and normal nutritional status (44.7%). The results showed that sodium intake and sleep quality were related to blood pressure (p<0.05). Whereas nutritional status, fat intake, and potassium intake were not related to blood pressure (p>0.05). Based on this research, the advice given is to provide counseling about balanced nutritional eating patterns, weight monitoring so that nutritional status remains controlled and education about psychological health that is often experienced by the elderly and elderly such as anxiety, depression, and sleep disorders. Keywords: Elderly, Food Pattern, Hypertension, Nutritional Status, Sleep Quality

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KARAKTERISTIK INDEKS MASSA TUBUH DAN JENIS KELAMIN PASIEN HIPERTENSI DI RS IBNU SINA MAKASSAR NOVEMBER 2018

J-KESMAS: Jurnal Kesehatan Masyarakat ◽

10.35329/jkesmas.v7i2.1903 ◽

2021 ◽

Vol 7 (2) ◽

pp. 64

Author(s):

Rachmat Faisal Syamsu ◽

Siska Nuryanti ◽

Muhammad Yastrib Semme

Keyword(s):

Risk Factors ◽

Blood Pressure ◽

Nutritional Status ◽

High Blood Pressure ◽

Sodium Intake ◽

Sampling Technique ◽

The Body ◽

Number Of Patients ◽

High Prevalence ◽

Male Patients

Hypertension, commonly referred to as high blood pressure, is a global health problem in Indonesia because of its high prevalence, although it varies in different countries. In Indonesia, hypertension is found in 83 per 1000 household members. The majority of high blood pressure increases with the presence of risk factors such as; Age, lack of exercise / physical activity, genetic factors and family history, body weight/obesity, sodium intake, alcohol consumption, smoking, stress. This study is a descriptive design using an observational approach to describe the characteristics of the risk factors for the Body Mass Index (BMI) and the gender of hypertension patients at Ibnu Sina Hospital for November 2018. The sampling technique used the total sampling technique with a complete sample size of 26 people. The results showed that the gender characteristics of hypertension sufferers showed that the number of female patients (16 people) was more than that of male patients (10 people). And the attributes of BMI in patients with hypertension found that the number of patients with normal nutritional status (13 people) was the most compared to another nutritional status.

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Association of sodium and potassium intake, nutritional status, and physical activity with blood pressure in diabetes mellitus patients in Pesanggrahan District Health Center

ARGIPA (Arsip Gizi dan Pangan) ◽

10.22236/argipa.v4i2.3875 ◽

2020 ◽

Vol 4 (2) ◽

pp. 54-64

Author(s):

Ade Dwi Pangestu

Keyword(s):

Physical Activity ◽

Diabetes Mellitus ◽

Blood Pressure ◽

Nutritional Status ◽

Health Center ◽

Sodium Intake ◽

Diabetic Patients ◽

District Health ◽

Potassium Intake ◽

Sodium And Potassium

Diabetic patients have a 1,5 to 3 times higher risk of developing hypertension compared to non-diabetics. The proportion of hypertension in Indonesia in patients with DM is 51.8%. This study aims to determine the relationship between sodium and potassium intake, nutritional status, and physical activity with the incidence of blood pressure in DM patients in Pesanggrahan District Health Center. The study design used was cross-sectional, with a sample of 99 patients obtained from the purposive sampling method. The results showed that the average patient was 57 years old, female, and had been suffering from diabetes for five years. The average sodium and potassium intake are 2401 mg and 1460 mg respectively. The proportion of diabetic patients at the Pesanggrahan District Health Center who had high blood pressure was 83,8% and 78,8% of patients have central obesity, while 75,8% fall into the category of low physical activity. Based on the chi-square test, there is a significant relationship (p=0,000) between sodium intake, nutritional status, and physical activity with systolic blood pressure. There was a significant relationship between sodium intake, nutritional status, and physical activity with diastolic blood pressure (p= 0,000, 0,023, and 0,000). Keywords: blood pressure, diabetes mellitus, nutrient intake, nutritional status, physical activity

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PENERAPAN ANJURAN DIET DASH DIBANDINGKAN DIET RENDAH GARAM BERDASARKAN KONSELING GIZI TERHADAP PENURUNAN TEKANAN DARAH PADA PASIEN HIPERTENSI DI PUSKESMAS LARANGAN UTARA

GIZI INDONESIA ◽

10.36457/gizindo.v44i1.559 ◽

2021 ◽

Vol 44 (1) ◽

pp. 109-120

Author(s):

Agustina Pungki Astuti ◽

Didit Damayanti ◽

Iskari Ngadiarti

Keyword(s):

Blood Pressure ◽

Nutritional Status ◽

Diastolic Blood Pressure ◽

Sodium Intake ◽

Hypertensive Patients ◽

Dash Diet ◽

Sodium Diet ◽

Low Sodium Diet ◽

Low Sodium ◽

Significant Difference

The low sodium and Diet Approaches to Stop Hypertension (DASH) are diets for reducing high blood pressure. This study aimed to analyze the effect of nutrition counseling on the DASH diet compared to low sodium diet on blood pressure in hypertensive patients. The study design was an experimental study that randomly allocated 34 respondents to DASH diet and 35 respondents to low sodium diet. The ages of respondents were 43 to 76 years and women were 74.3 percent. Nutrition counseling was conducted by researchers to respondents who visited health center or Posbindu Larangan Utara. Nutritional counseling was conducted for an average of 20 minutes using existing brochures. Low sodium diet emphasizes reducing sodium intake while DASH diet emphasis more on consuming lots of vegetables, fruit, nuts and low-fat products. Variables collected were the characteristics of respondent, disease, drugs taken and nutritional status, while blood pressure using a sphygmomanometer, food intake including sodium were measured before and 2 weeks after nutritional counseling. Results showed that there was a significant difference in diastolic blood pressure after patients were given DASH diet compared to low sodium diet (p 0.05) and there was a significant difference in delta of systolic and diastolic reduction in DASH diet compared to low sodium diet. Test also showed a significant reduction in systolic, diastolic blood pressure and sodium intake (p 0.001) in both diet groups after receiving counseling. It concluded that DASH diet can be recommended to decrease blood pressure in hypertensive patients with consider nutritional status. ABSTRAK Diet Rendah Garam (RG) dan Diet Approaches to Stop Hypertension (DASH) adalah diet untuk menurunkan tekanan darah tinggi. Penelitian ini bertujuan untuk menganalisa pengaruh konseling gizi diet DASH dibandingkan diet RG terhadap tekanan darah pasien hipertensi. Rancangan penelitian adalah eksperimen yang secara acak mengalokasi diet DASH kepada 34 orang dan diet RG kepada 35 orang responden. Usia responden antara 43 hingga 76 tahun dan sebagian besar perempuan (74,3%). Konseling gizi dilakukan oleh tim peneliti kepada pasien hipertensi yang memeriksakan diri ke puskesmas atau posbindu Larangan Utara. Konseling gizi dilakukan rata-rata 20 menit menggunakan brosur yang sudah ada. Diet RG menekankan pengurangan asupan natrium sedangkan diet DASH lebih menekankan ke banyak konsumsi sayur, buah, kacang-kacangan dan produk rendah lemak. Variabel yang dikumpulkan adalah karakteristik responden, penyakit dan obat yang diminum serta status gizi sedangkan tekanan darah menggunakan sfigmomanometer, asupan makanan, zat gizi termasuk natrium diukur sebelum dan 2 minggu setelah konseling gizi dilakukan. Hasil menunjukkan adanya perbedaan yang bermakna pada tekanan darah diastolik setelah pasien diberi diet DASH dibandingkan dengan pasien yang diberi diet RG (p0,05) dan terdapat perbedaan delta penurunan sistolik dan diastolik bermakna pada diet DASH dibanding diet RG. Analisa juga menunjukkan adanya penurunan tekanan darah sistolik, diastolik dan asupan natrium yang bermakna (p0.001) pada kedua kelompok diet setelah mendapat konseling diet DASH dan diet RG. Disimpulkan diet DASH dapat direkomendasikan untuk membantu menurunkan tekanan darah pada pasien hipertensi dengan memperhatikan status gizi. Kata kunci: hipertensi, tekanan darah, diet rendah garam, diet DASH

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Hubungan Asupan Natrium dan Status Gizi Terhadap Tingkat Hipertensi Pada Pasien Rawat Jalan Di RSUD Kota Makassar

Media Gizi Pangan ◽

10.32382/mgp.v25i1.52 ◽

2018 ◽

Vol 25 (1) ◽

pp. 11

Author(s):

Hasbullah Darmawan ◽

Abdullah Tamrin ◽

Nadimin Nadimin

Keyword(s):

Blood Pressure ◽

Nutritional Status ◽

Moderate Hypertension ◽

Mild Hypertension ◽

Sodium Intake ◽

Cross Sectional Study ◽

Cross Sectional ◽

Salt Diet ◽

Blood Pressure Data ◽

The Relationship

Hypertension is a big problem, not only in western countries but also in Indonesia. Every year hypertension or high blood pressure contributes to the deaths of nearly 9.4 million people due to heart disease and stroke and if combined these two diseases are the number one cause in the world.This study aims to analyze the relationship between sodium intake and nutritional status to the level of hypertension in outpatients in RSUD Makassar City. This study used cross sectional study design. The sample is outpatient of RSUD Makassar City. Data of sodium intake and nutritional status were obtained by recall 1x24 hours and anthropometry measurement, while blood pressure data were obtained from patient rekammedic data. The results showed that samples with normal sodium intake tended to have mild hypertension that was 12 people (85,7%) while sample with sodium intake was more likely to have moderate hypertension that is 12 people (75%). Samples of normal nutritional status with mild hypertension tends to be 12 people (80%) while the sample with abnormal nutritional status tend to have moderate hypertension is 11 people (73,3%). The relationship between sodium intake and nutritional status to hypertension level. It is recommended to hospital nutritionists to provide further consultation on low-salt diet as well as improved nutritional status. In addition there is also a further understanding of hypertensive patients about the cause of hypertension to be more vigilant against hypertension disease.

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