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Hypertens Res. 2018 Sep;41(9):756-762. doi: 10.1038/s41440-018-0074-9. Epub 2018 Jul 27.

Association between impairment of salty taste recognition and masked hypertension based on home blood pressure in Japanese residents: the KOBE study.

Author information

1
Department of Environmental and Preventive Medicine, Hyogo College of Medicine, Hyogo, Japan. yo-kubota@hyo-med.ac.jp.
2
Cohort Study Team, Center for Cluster Development and Coordination, Foundation for Biomedical Research and Innovation, Hyogo, Japan. yo-kubota@hyo-med.ac.jp.
3
Cohort Study Team, Center for Cluster Development and Coordination, Foundation for Biomedical Research and Innovation, Hyogo, Japan.
4
Department of Preventive Cardiology, National Cerebral and Cardiovascular Center, Osaka, Japan.
5
Department of Preventive Medicine and Public Health, Keio University School of Medicine, Tokyo, Japan.
6
Department of Preventive Medicine and Epidemiology, Tohoku Medical Megabank Organization, Tohoku University, Miyagi, Japan.
7
Center for Epidemiologic Research in Asia, Shiga University of Medical Science, Shiga, Japan.
8
Department of Clinical Nursing, Shiga University of Medical Science, Shiga, Japan.
9
Department of Environmental and Preventive Medicine, Hyogo College of Medicine, Hyogo, Japan.

Abstract

Excessive salt intake is an established risk factor for hypertension. We conducted a cross-sectional study to examine the association between salty taste recognition and estimated salt intake and masked hypertension in a healthy Japanese normotensive population. The participants were 892 apparently healthy community residents (246 men and 646 women) aged between 40 and 74 years with blood pressure below 140/90 mm Hg. Salty taste recognition was assessed using a salt-impregnated taste strip. Daily salt intake was calculated as estimated 24 h urinary sodium excretion using spot urine tests. Each participant performed home blood pressure measurements for a minimum of 5 days per week. The participants were classified into three groups according to their salty taste recognition threshold evaluated by the salt concentrations of the taste strips (0.6%, 0.8%, and ≥ 1.0%). In women, the multivariate odds ratio (95% confidence interval) for masked hypertension ( ≥ 135/85 mm Hg) was 2.98 (1.16-7.64) in the ≥ 1.0% group compared with that in the 0.6% group. In men, the proportion of masked hypertension in the ≥ 1.0% group did not differ from that in the 0.6% group, and no correlation was identified between estimated daily salt intake and the salty taste recognition threshold. In conclusion, impairment of salty taste recognition was associated with masked hypertension in women even with normal blood pressure in the clinical setting.

PMID:
30054590
DOI:
10.1038/s41440-018-0074-9

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