Table of Contents
ISRN Nutrition
Volume 2013 (2013), Article ID 301213, 7 pages
Clinical Study

Association between Taste Sensitivity and Self-Reported and Objective Measures of Salt Intake among Hypertensive and Normotensive Individuals

1Faculty of Nursing, University of Campinas (UNICAMP), 13083-887 Campinas, SP, Brazil
2Faculty of Food Engineering, UNICAMP, 13083-862 Campinas, SP, Brazil
3Faculty of Nursing, Laval University, Quebec, QC, Canada G1V 0A6

Received 23 August 2012; Accepted 17 September 2012

Academic Editors: N. Abate, D. Mauricio, G. D. Ndossi, and D. Papazoglou

Copyright © 2013 Paula de Moura Piovesana et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study investigated the gustatory threshold for salt and its relationship with dietary salt intake among hypertensive ( ) and normotensive ( ) subjects. Salt intake was evaluated through 24-hour urinary sodium excretion and self-reported measures (discretionary salt, Sodium- Food Frequence Questionnaire (Na-FFQ), and 24-hour recall). Detection and recognition thresholds were higher among hypertensive subjects, as well as the total sodium intake. Detection and recognition thresholds were positively related to discretionary salt and total intake of the group as whole. Hypertensive and normotensive subjects presented positive correlations between taste sensitivity and the different measures of salt intake. To conclude, a positive correlation exists between taste threshold and salt intake and both seem to be higher among hypertensive subjects. The combined use of methods of self-report and assessment of taste thresholds can be useful in health promotion and rehabilitation programs, by screening subjects at higher risk of elevated salt intake and the critical dietary behaviors to be targeted as well to evaluate the result of targeted interventions.