Comparative study of salt taste threshold of hypertensives, their normotensive relatives and non-relatives

The role of salt in the genesis of hypertension has been well documented. Earlier studies have demonstrated higher salt taste threshold among hypertensives compared to normotensives. The aim of this study is to compare the salt taste thresholds of normotensive relatives of hypertensive patients with those of normotensives without family history of hypertension. Twenty-one hypertensives, 52 first degree relatives of these hypertensives and 99 normotensives without family history of hypertension were studied. They were made to taste different concentrations of solution from distilled water to 280 mmol of saline. The results showed that hypertensives had higher salt taste thresholds--detection (p < 0.0001), recognition (p < 0.0001) and maximum tolerable threshold (p < 0.05)--compared with normotensive relatives. The normotensive relatives of hypertensive patients in turn had higher salt taste thresholds--detection (p < 0.01), recognition (p < 0.0001) and maximum tolerable threshold (p < 0.001)--compared with normotensive controls; they also had significantly higher mean arterial pressure (p < 0.001). Health education with intervention directed at the hypertensives and their first degree normotensive relatives to willfully modify their desire and appetite for salt is of paramount importance.