Abstract:
Impaired salt taste perception has beC'1Idescribed in patients with essential hypertension. Hypertension occur.'
more frequently in diabetics than tire general populution. We compared salt taste perception among patients with
type 2 diabetes (n=59), hypertension (11=57)1111c1o1ncurrent hypertension and diabetes (n=56) using graded NaC!
solution (0 - 400 mmol/L). Sixty age, sex urul hady 111115in.\d' ex-matched healthy individuals served as controls.
Main outcome measures included taste threshold for l\'aCI recognition, and salt taste insensitivity defined as tuste
tlrresh old for NaC/ recognition> IO(} 1II1/1It.'I/..Diabetic hypertensives h ad insignificantly higher duration of
diabetes than the diabetic normotensivcs (S.O ± 4.1 versus 3.5 ± 2.6, P= 0.07). Tire prevalence of .NaCI taste
insensitivity did not differ significantly alllllllg hypertensives. diabetic hype rtensives and diabetics normotensives
(52.6~', versus 46.4% versus 40. 7%: P=O.3). Can.p ared to the controls, normotensive diabetics were at higher risk
of salt taste insensitivity (40.7% versus 18.31%, P=0.01; OR=3.1, 95% CI ,\1.2-7.7). In tire diabetic normotensive
group, Na\CI taste recognition thresltol.' cor, slated positively with systolic blood pressure (r=0.501, P=O.OO/).
diastolic blood pressure (r=0.41 J, P=fJ.{}4)aiul duration of diagnosis of diabetes (r=0.402, P=0.02). These res.iltsuggest
ttiat salt taste acuity is impaired ill 10:'1'" 2 diabetics and could be a contributory tartor to the Ii:,'" /,,'e"lllence
of liype: iens! -n :11 the diabeti: p.rpulution .
