Evidence map›Paper›PMID 31482947›Full record

ArticleArquivos brasileiros de cardiologia2019

Salt Preference is Linked to Hypertension and not to Aging.

Patrícia Teixeira Meirelles Villela, Eduardo Borges de-Oliveira, Paula Teixeira Meirelles Villela, Jose Maria Thiago Bonardi, Rodrigo Fenner Bertani, Julio Cesar Moriguti, Eduardo Ferriolli, Nereida K C Lima

Open access · diamondAbstract read
In one paragraph

Article in Arquivos brasileiros de cardiologia, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.

0numbers the graph read from it
0cells of the map it votes in
8citing papers in PubMed
1.4field-weighted citation impact, top 20% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

8 citing papers in PubMed, 15 citations in OpenAlex.

  1. Trial
  2. Article
  3. Review
  4. Article
  5. Article
  6. Article
  7. Salt Appetite and Aging.Arquivos brasileiros de cardiologia · 2019
    Article
  8. Dietary Salt Reduction: Illusion or Reality?Arquivos brasileiros de cardiologia
    Article
4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

8 authors at 1 institution in 1 country.

Patrícia Teixeira Meirelles VillelaFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.
Eduardo Borges de-OliveiraFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.
Paula Teixeira Meirelles VillelaFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.
Jose Maria Thiago BonardiFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.
Rodrigo Fenner BertaniFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.
Julio Cesar MorigutiFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.
Eduardo FerriolliFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.
Nereida K C LimaFaculdade de Medicina de Ribeirão Preto - Universidade de São Paulo (FMRP-USP) - Divisão de Clínica Médica Geral e Geriatria, Ribeirão Preto, SP - Brazil.ORCID 0000-0002-7139-8883
Universidade de São Paulo · BR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundSeasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning.

objectivesThe aim of this study was to compare preference for salty bread, and if seasoning can change preference in hypertensive and normotensive, young and older outpatients.

methodsOutpatients (n = 118) were classified in four groups: older hypertensive subjects (OH) (n = 32), young hypertensive (YH) (n = 25); older normotensive individuals (ON) (n = 28), and young normotensive (YN) (n = 33). First, volunteers random tasted bread samples with three different salt concentrations. After two weeks, they tasted the same types of breads, with seasoning added in all. Blood pressure (BP), 24-hour urinary sodium and potassium excretion (UNaV, UKV) were measured twice. Analysis: Fisher exact test, McNamer's test and ANCOVA. Statistical significance: p < 0.05.

resultsSystolic BP, UNaV, and UKV were greater in HO and HY and they had a higher preference for saltier samples than normotensive groups (HO: 71.9%, HY: 56% vs. NO: 25%, NY; 6%, p<0.01). With oregano, hypertensive individuals preferred smaller concentrations of salt, with reduced choice for saltier samples (HO: 71.9% to 21.9%, and HY: 56% to 16%, p = 0.02), NO preferred the lowest salt concentration sample (53.6% vs. 14.3%, p < 0.01), and NY further increased the preference for the lowest one (63.6% vs. 39.4%, p = 0.03).

conclusionsOlder and younger hypertensive individuals prefer and consume more salt than normotensive ones, and the seasoned bread induced all groups to choose food with less salt. Salt preference is linked to hypertension and not to aging in outpatients.

Indexed as

AdultAgedAged, 80 and overAgingBlood PressureDouble-Blind MethodFemaleHumansHypertensionMaleMiddle AgedPotassiumPotassium, DietarySodiumSodium ChlorideSodium Chloride, DietaryPotassiumPotassium, DietarySodiumSodium ChlorideSodium Chloride, Dietary

Identifiers

PMID31482947
PMCPMC6882389
OpenAlexW2964389904

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.