Comparat.ive Analysis of Salt Taste Perception among Diabetics, Hypertensives and Diabetic' Hypertensives

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 .