Blood pressure, salt preference, salt threshold, and relative weight

This study was performed to observe the relationships of salt preference, salt threshold, the relative weight to blood pressure. Three groups were selected from 4,800 school children on the basis of mean blood pressure: less than or equal to fifth percentile, in the area of the 50th percentile, and greater than or equal to 95th percentile. Salt threshold was determined by titrating, on each subject's tongue, solutions ranging from 1 to 60 millimols/liter of sodium chloride. Salt preference was tested by the addition of salt by each subject to unsalted tomato juice and beef broth according to individual taste. The samples were then analyzed for sodium concentration. The coefficient of correlation for the amount of salt added to juice and broth was significant (r=0.63). There was no relationship of salt threshold to preference, nor did threshold or preference relate to blood pressure. Relative weight was related to blood pressure range being the most obese.