Diet-induced changes in NaCl preference and blood pressure in rats

The interrelationship between diet, blood pressure and the acceptability of salt solutions was examined. Sprague-Dawley rats were fed high carbohydrate (5% corn oil), all unsaturated fat (20% corn oil) or all saturated fat (20% coconut oil) diets containing either basal (0.15% NaCl) or high (8.0% NaCl) levels of salt. Systolic blood pressure was determined indirectly using an electro-sphygmomanometer. Percent acceptance was determined using a two-bottle preference test. Results from this experiment suggest that postingestional feedback mechanisms rather than blood pressure play an important role in determining the acceptability of salt solutions by the Sprague-Dawley rat.