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Salt taste and disease.

R J Contreras

    The American Journal of Clinical Nutrition
    |June 1, 1978
    PubMed
    Summary
    This summary is machine-generated.

    Sodium deficiency in rats and humans with hypertension may reduce salt taste sensitivity. This decreased sensitivity could explain why these groups consume excess salt, contributing to hypertension.

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    Area of Science:

    • Physiology
    • Neuroscience
    • Human Health

    Background:

    • Sodium homeostasis is crucial for survival, yet sodium is scarce for many terrestrial animals.
    • Humans exhibit a specific preference for salt, often consuming it in excess, which is linked to hypertension.
    • Gustatory (taste) sensibility is essential for developing sodium appetite.

    Purpose of the Study:

    • To review the role of salt taste sensitivity in controlling sodium chloride (NaCl) consumption in sodium-deficient rats.
    • To explore the potential of the sodium-deficient rat as a model for studying salt taste and hypertension in humans.

    Main Methods:

    • Review of studies examining salt taste thresholds in sodium-deficient rats and hypertensive humans.
    • Analysis of research focusing on suprathreshold salt stimuli in these groups.

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    Main Results:

    • Salt taste thresholds were not significantly altered by sodium deficiency in rats.
    • Results for hypertensive humans regarding taste thresholds were inconclusive.
    • Both sodium-deficient rats and hypertensive humans showed reduced sensitivity to salt at concentrations typically experienced (suprathreshold stimuli).

    Conclusions:

    • Reduced salt taste sensitivity, particularly at suprathreshold levels, may contribute to excessive salt consumption in sodium-deficient rats and hypertensive humans.
    • These findings suggest a potential link between taste perception and salt intake regulation relevant to hypertension.