Enjoyment of Spicy Flavor Enhances Central Salty-Taste Perception and Reduces Salt Intake and Blood Pressure
Enjoyment of Spicy Flavor Enhances Central Salty-Taste Perception and Reduces Salt Intake and Blood Pressure
复制标题
享受辛辣味可增强中枢咸味感知并减少盐摄入量和血压
DOI：
10.1161/hypertensionaha.117.09950
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发表时间：
2017-12-01
期刊：
影响因子：
8.3
通讯作者：
Zhu, Zhiming
中科院分区：
文献类型：
--
作者：
Li, Qiang;Cui, Yuanting;Zhu, Zhiming
高盐摄入量是高血压的主要危险因素，并与心血管事件有关。大多数国家的盐摄入量历来都很高；因此，确定人口层面的最佳减盐战略可能会对公众健康产生重大影响。在这项多中心、随机顺序、双盲观察和干预研究中，与不喜欢辛辣食物的受试者相比，偏爱香料的受试者的盐摄入量和血压更低。对辣味的享受增强了对盐的敏感性，降低了对盐的偏好。盐摄入量和食盐偏好与受试者脑岛和眶前叶皮质(OFC)的局部代谢活动有关。辣椒素--辣椒的主要辣味成分--提高了海岛和OFC对高盐刺激的代谢活性，从而逆转了海岛和OFC代谢随盐浓度变化的差异。在动物研究中，OFC的活性与盐的偏好密切相关，在OFC中处理的咸味信息在辣椒素的存在下受到影响。因此，与该区域相关的干预措施可能会通过纤维荧光测量和光遗传技术改变小鼠的盐偏好。总而言之，享受辛辣食物可能会通过改变大脑中对咸味的神经处理来显著降低个体的食盐偏好、日常食盐摄入量和血压。应用辣味可能是一种有希望的行为干预措施，以减少高盐摄入量和血压。
High salt intake is a major risk factor for hypertension and is associated with cardiovascular events. Most countries exhibit a traditionally high salt intake; thus, identification of an optimal strategy for salt reduction at the population level may have a major impact on public health. In this multicenter, random-order, double-blind observational and interventional study, subjects with a high spice preference had a lower salt intake and blood pressure than subjects who disliked spicy food. The enjoyment of spicy flavor enhanced salt sensitivity and reduced salt preference. Salt intake and salt preference were related to the regional metabolic activity in the insula and orbitofrontal cortex (OFC) of participants. Administration of capsaicin—the major spicy component of chili pepper—enhanced the insula and OFC metabolic activity in response to high-salt stimuli, which reversed the salt intensity–dependent differences in the metabolism of the insula and OFC. In animal study, OFC activity was closely associated with salt preference, and salty-taste information processed in the OFC was affected in the presence of capsaicin. Thus, interventions related to this region may alter the salt preference in mice through fiber fluorometry and optogenetic techniques. In conclusion, enjoyment of spicy foods may significantly reduce individual salt preference, daily salt intake, and blood pressure by modifying the neural processing of salty taste in the brain. Application of spicy flavor may be a promising behavioral intervention for reducing high salt intake and blood pressure.