Elevated Salt Taste Threshold Is Associated with Increased Risk of Coronary Heart Disease
Elevated Salt Taste Threshold Is Associated with Increased Risk of Coronary Heart Disease
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盐味阈值升高与冠心病风险增加相关
DOI：
10.1007/s12265-020-10017-4
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发表时间：
2020-05-06
影响因子：
3.4
通讯作者：
Zeng，Chunyu
中科院分区：
文献类型：
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作者：
Xue，Yuanzheng;Wen，Qian;Zeng，Chunyu
高盐摄入量与冠心病（CHD）有关。盐味阈值可能影响盐的摄入量，但其在冠心病中的作用尚不确定。我们研究了盐味阈值与冠心病的关联。在这项研究中，冠心病患者的盐检测阈值、识别阈值和味觉偏好水平高于对照组。盐味识别阈值与冠心病显着相关，并且在调整传统危险因素后，这种显着相关性仍然存在。盐味识别阈值高的个体患冠心病的风险更大。高盐味觉识别阈值、高血压、糖尿病同时出现会增加冠心病的风险。因此，高水平的盐味识别阈值会增加患冠心病的风险，而高水平的盐味识别阈值与高血压和糖尿病的同时出现会进一步增加冠心病的风险。
High salt intake has been associated with coronary heart disease (CHD). The salt taste threshold could affect the salt intake, but its role in CHD is uncertain. We studied the association of salt taste threshold with CHD. In this study, the levels of salt detection threshold, recognition threshold, and taste preference were higher in CHD than in controls. The salt taste recognition threshold was significantly associated with CHD, and the significant association persisted after adjustment for traditional risk factors. Individuals with high level of salt taste recognition threshold were at a greater risk of CHD. Coincident occurrence of high level of salt taste recognition threshold, hypertension, and diabetes increased the risk of CHD. Thus, a high level of salt taste recognition threshold increases the risk of CHD, and the concurrence of high level of salt taste recognition threshold, hypertension, and diabetes further increases the risk of CHD.