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Salt taste perception and relationship with blood pressure in type 2 diabetics

Journal of Human Hypertension volume 22, pages 432–434 (2008)Cite this article

Patients with type 2 diabetes (normotensives, n =59; hypertensives, n =56) and matched controls ( n =60) had salt taste perception determined using graded NaCl solutions (0–400 mmol l −1 ). Diabetic hypertensives, diabetic normotensives and controls differed significantly in taste threshold to NaCl recognition (F=4.4, P =0.01) and prevalence of NaCl taste insensitivity ( P =0.003). Taste threshold to NaCl recognition correlated positively with duration of diabetes ( r =0.402, P =0.04) and was associated with mean arterial pressure ( P <0.001), the association being significant after adjustment for age ( P <0.001), gender ( P <0.001), family history of hypertension ( P <001), body mass index ( P <0.01), antihypertensive medication ( P <0.01) and proteinuria ( P <0.04).

It is established that the prevalence of hypertension is higher among diabetics than the general population.1 An epidemiologic link between essential hypertension and salt, particularly salt perception and handling, has been described.2, 3, 4, 5 This study aims at determining the relationship between salt taste perception and blood pressure in type 2 diabetics.

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Authors and Affiliations

  1. Department of Medicine, Usmanu Danfodiyo University, Sokoto, Nigeria

    S A Isezuo, S Anas & B U Tambuwal

  2. Department of Biochemistry, Usmanu Danfodiyo University, Sokoto, Nigeria

    Y Saidu & L S Bilbis

Authors
  1. S A Isezuo
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  2. Y Saidu
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  3. S Anas
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  4. B U Tambuwal
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  5. L S Bilbis
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Correspondence to S A Isezuo.

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Isezuo, S., Saidu, Y., Anas, S. et al. Salt taste perception and relationship with blood pressure in type 2 diabetics. J Hum Hypertens 22, 432–434 (2008). https://doi.org/10.1038/jhh.2008.1

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