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Salt Preference is Linked to Hypertension and not to Aging
BACKGROUND: Seasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning. OBJECTIVES: The aim of this study was to compare preference for salty bread, and if seasoning can change preference in hypertensive an...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Sociedade Brasileira de Cardiologia - SBC
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6882389/ https://www.ncbi.nlm.nih.gov/pubmed/31482947 http://dx.doi.org/10.5935/abc.20190157 |
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author | Villela, Patrícia Teixeira Meirelles de-Oliveira, Eduardo Borges Villela, Paula Teixeira Meirelles Bonardi, Jose Maria Thiago Bertani, Rodrigo Fenner Moriguti, Julio Cesar Ferriolli, Eduardo Lima, Nereida K. C. |
author_facet | Villela, Patrícia Teixeira Meirelles de-Oliveira, Eduardo Borges Villela, Paula Teixeira Meirelles Bonardi, Jose Maria Thiago Bertani, Rodrigo Fenner Moriguti, Julio Cesar Ferriolli, Eduardo Lima, Nereida K. C. |
author_sort | Villela, Patrícia Teixeira Meirelles |
collection | PubMed |
description | BACKGROUND: Seasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning. OBJECTIVES: The aim of this study was to compare preference for salty bread, and if seasoning can change preference in hypertensive and normotensive, young and older outpatients. METHODS: Outpatients (n = 118) were classified in four groups: older hypertensive subjects (OH) (n = 32), young hypertensive (YH) (n = 25); older normotensive individuals (ON) (n = 28), and young normotensive (YN) (n = 33). First, volunteers random tasted bread samples with three different salt concentrations. After two weeks, they tasted the same types of breads, with seasoning added in all. Blood pressure (BP), 24-hour urinary sodium and potassium excretion (UNaV, UKV) were measured twice. Analysis: Fisher exact test, McNamer’s test and ANCOVA. Statistical significance: p < 0.05. RESULTS: Systolic BP, UNaV, and UKV were greater in HO and HY and they had a higher preference for saltier samples than normotensive groups (HO: 71.9%, HY: 56% vs. NO: 25%, NY; 6%, p<0.01). With oregano, hypertensive individuals preferred smaller concentrations of salt, with reduced choice for saltier samples (HO: 71.9% to 21.9%, and HY: 56% to 16%, p = 0.02), NO preferred the lowest salt concentration sample (53.6% vs. 14.3%, p < 0.01), and NY further increased the preference for the lowest one (63.6% vs. 39.4%, p = 0.03). CONCLUSIONS: Older and younger hypertensive individuals prefer and consume more salt than normotensive ones, and the seasoned bread induced all groups to choose food with less salt. Salt preference is linked to hypertension and not to aging in outpatients. |
format | Online Article Text |
id | pubmed-6882389 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Sociedade Brasileira de Cardiologia - SBC |
record_format | MEDLINE/PubMed |
spelling | pubmed-68823892019-12-03 Salt Preference is Linked to Hypertension and not to Aging Villela, Patrícia Teixeira Meirelles de-Oliveira, Eduardo Borges Villela, Paula Teixeira Meirelles Bonardi, Jose Maria Thiago Bertani, Rodrigo Fenner Moriguti, Julio Cesar Ferriolli, Eduardo Lima, Nereida K. C. Arq Bras Cardiol Original Article BACKGROUND: Seasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning. OBJECTIVES: The aim of this study was to compare preference for salty bread, and if seasoning can change preference in hypertensive and normotensive, young and older outpatients. METHODS: Outpatients (n = 118) were classified in four groups: older hypertensive subjects (OH) (n = 32), young hypertensive (YH) (n = 25); older normotensive individuals (ON) (n = 28), and young normotensive (YN) (n = 33). First, volunteers random tasted bread samples with three different salt concentrations. After two weeks, they tasted the same types of breads, with seasoning added in all. Blood pressure (BP), 24-hour urinary sodium and potassium excretion (UNaV, UKV) were measured twice. Analysis: Fisher exact test, McNamer’s test and ANCOVA. Statistical significance: p < 0.05. RESULTS: Systolic BP, UNaV, and UKV were greater in HO and HY and they had a higher preference for saltier samples than normotensive groups (HO: 71.9%, HY: 56% vs. NO: 25%, NY; 6%, p<0.01). With oregano, hypertensive individuals preferred smaller concentrations of salt, with reduced choice for saltier samples (HO: 71.9% to 21.9%, and HY: 56% to 16%, p = 0.02), NO preferred the lowest salt concentration sample (53.6% vs. 14.3%, p < 0.01), and NY further increased the preference for the lowest one (63.6% vs. 39.4%, p = 0.03). CONCLUSIONS: Older and younger hypertensive individuals prefer and consume more salt than normotensive ones, and the seasoned bread induced all groups to choose food with less salt. Salt preference is linked to hypertension and not to aging in outpatients. Sociedade Brasileira de Cardiologia - SBC 2019-09 /pmc/articles/PMC6882389/ /pubmed/31482947 http://dx.doi.org/10.5935/abc.20190157 Text en http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Article Villela, Patrícia Teixeira Meirelles de-Oliveira, Eduardo Borges Villela, Paula Teixeira Meirelles Bonardi, Jose Maria Thiago Bertani, Rodrigo Fenner Moriguti, Julio Cesar Ferriolli, Eduardo Lima, Nereida K. C. Salt Preference is Linked to Hypertension and not to Aging |
title | Salt Preference is Linked to Hypertension and not to
Aging |
title_full | Salt Preference is Linked to Hypertension and not to
Aging |
title_fullStr | Salt Preference is Linked to Hypertension and not to
Aging |
title_full_unstemmed | Salt Preference is Linked to Hypertension and not to
Aging |
title_short | Salt Preference is Linked to Hypertension and not to
Aging |
title_sort | salt preference is linked to hypertension and not to
aging |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6882389/ https://www.ncbi.nlm.nih.gov/pubmed/31482947 http://dx.doi.org/10.5935/abc.20190157 |
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