Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

This study investigated the gustatory threshold for salt and its relationship with dietary salt intake among hypertensive ( ) and normotensive ( ) subjects. Salt intake was evaluated through 24-hour urinary sodium excretion and self-reported measures (discretionary salt, Sodium- Food Frequence Questionnaire (Na-FFQ), and 24-hour recall). Detection and recognition thresholds were higher among hypertensive subjects, as well as the total sodium intake. Detection and recognition thresholds were positively related to discretionary salt and total intake of the group as whole. Hypertensive and normotensive subjects presented positive correlations between taste sensitivity and the different measures of salt intake. To conclude, a positive correlation exists between taste threshold and salt intake and both seem to be higher among hypertensive subjects. The combined use of methods of self-report and assessment of taste thresholds can be useful in health promotion and rehabilitation programs, by screening subjects at higher risk of elevated salt intake and the critical dietary behaviors to be targeted as well to evaluate the result of targeted interventions. 1. Introduction Hypertension is considered an important public health problem due to its high prevalence worldwide and its continuous and independent linear correlation with cardiovascular risk. Indeed, this disease is considered one of the major risk factors for the majority of cardiovascular-related deaths [1]. The development and progression of hypertension depends on several factors, some of them intrinsic to the individual, such as the genetic profile. The complex interaction of these intrinsic factors with the environment, including here the health-related behaviors, is responsible for the magnitude of the clinical expression of the disease. Among the health-related behaviors, high sodium intake can be highlighted as an independent risk factor for increased risk of cardiovascular disease, especially hypertension [2–4]. Therefore, the reduction of dietary sodium intake is largely recognized and recommended as a necessary measure to prevent hypertension and to obtain a better control of the blood pressure levels [2, 5]. Besides these recommendations, salt intake remains elevated worldwide [5, 6]. As a complex behavior, the overall salt intake results from different sources. In developed countries, the main component of dietary salt is derived from industrialized foods, while for developing countries, the salt added during and after meal preparation has the most important contribution for the overall