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Salt Preferences of Normotensive and Hypertensive Older Individuals

2014; Wiley; Volume: 16; Issue: 8 Linguagem: Inglês

10.1111/jch.12365

1751-7176

Patrícia Teixeira Meirelles Villela, Eduardo Borges de‐Oliveira, Paula Teixeira Meirelles Villela, José Maria Thiago Bonardi, Rodrigo Fenner Bertani, Júlio César Moriguti, Eduardo Ferriolli, Nereida Kilza da Costa Lima,

Consumer Attitudes and Food Labeling

The aim of this study was to evaluate the preference for salt in hypertensive and normotensive older individuals. Hypertensive (group 1: n=32, aged 73.7±6.3 years) or normotensive patients (group 2: n=26, aged 71.5±8.0 years) were submitted to a test to determine their preference for bread samples with different salt concentrations: 1.5%, 2.0% (usual concentration), and 2.7%, and were reevaluated 2 weeks later using the same salt concentrations, but with the addition of oregano. Twenty‐four–hour urinary sodium excretion ( UNaV ), blood pressure ( BP ), and body mass index ( BMI ) were obtained. Systolic BP , BMI , and UNaV were higher in group 1. In the first analysis, group 1 showed greater preference for the saltiest sample ( P =.001). Comparing the first evaluation and the second, a greater preference for less salty samples was observed in both groups ( P <.01). Hypertensive older patients consumed more salt and showed a greater salt preference than the normotensive patients. The use of the spice reduced the preference for salt in both groups.