Moderate dietary salt reduction and salt taste perception of normotensive individuals with family history of hypertension

Abstract The purpose of this study is to examine any effects of dietary salt reduction possibly achieved by normotensive, non-institutionalized individuals with a family history of hypertension. Twelve subjects (7 males and 5 females) between 18 and 24 years of age were instructed to follow a reduced sodium diet for 10 weeks. The following data on salt taste perception and physical characteristics were collected during the pre-diet period, during the sixth week of the reduced sodium diet, and during its tenth week. u • taste tests of salt water, broth, and rice, rating salt intensity and preference • body weight • blood pressure • 24-hour urinary sodium, potassium, calcium, and creatinine • whole saliva sodium, potassium, and calcium • 3-day dietary surveys of sodium, potassium, calcium, and caloric intake The data were analyzed using analyses of variance and covariance, and graphical displays. No significant trial effect was found for any response except systolic blood pressure and salivary calcium; the means of these decreased linearly throughout the study. Subjects with high pre-diet calcium (urinary, salivary, and dietary) and high urinary potassium tended to perceive greater saltiness and prefer less saltiness than subjects with low baseline levels.