ArticleHypertension research : official journal of the Japanese Society of Hypertension2018
Association between impairment of salty taste recognition and masked hypertension based on home blood pressure in Japanese residents: the KOBE study.
Article in Hypertension research : official journal of the Japanese Society of Hypertension, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 10 citations in OpenAlex.
- Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions.Hypertension research : official journal of the Japanese Society of Hypertension · 2020Trial
- Are changes in the urinary sodium-to-potassium ratio associated with changes in blood pressure in a healthy population with low urinary sodium-to-potassium ratios? Eight-year follow-up results from the KOBE Study.Hypertension research : official journal of the Japanese Society of Hypertension · 2026Article
- Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake.Hypertension research : official journal of the Japanese Society of Hypertension · 2020Article
- Umami and salt reduction.Hypertension research : official journal of the Japanese Society of Hypertension · 2020Article
- The Association between Salt Taste Perception, Mediterranean Diet and Metabolic Syndrome: A Cross-Sectional Study.Nutrients · 2020Article
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Authors and funding
11 authors at 3 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Excessive salt intake is an established risk factor for hypertension. We conducted a cross-sectional study to examine the association between salty taste recognition and estimated salt intake and masked hypertension in a healthy Japanese normotensive population. The participants were 892 apparently healthy community residents (246 men and 646 women) aged between 40 and 74 years with blood pressure below 140/90 mm Hg. Salty taste recognition was assessed using a salt-impregnated taste strip. Daily salt intake was calculated as estimated 24 h urinary sodium excretion using spot urine tests. Each participant performed home blood pressure measurements for a minimum of 5 days per week. The participants were classified into three groups according to their salty taste recognition threshold evaluated by the salt concentrations of the taste strips (0.6%, 0.8%, and ≥ 1.0%). In women, the multivariate odds ratio (95% confidence interval) for masked hypertension ( ≥ 135/85 mm Hg) was 2.98 (1.16-7.64) in the ≥ 1.0% group compared with that in the 0.6% group. In men, the proportion of masked hypertension in the ≥ 1.0% group did not differ from that in the 0.6% group, and no correlation was identified between estimated daily salt intake and the salty taste recognition threshold. In conclusion, impairment of salty taste recognition was associated with masked hypertension in women even with normal blood pressure in the clinical setting.
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