Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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A Study on Optimal Gustation of Salt in Hypertensive Patients in Korea

한국 고혈압환자의 최적염미에 관한 연구

  • Chang, Soo-Kyung (Dept. of Food and Nutrition, Junior College of Public Health and Medical Technology, Korea University) ;
  • Kim, Young-Soon (Dept. of Food and Nutrition, Junior College of Public Health and Medical Technology, Korea University) ;
  • Lee, Seung-Dong (Dept. of Food and Nutrition, Junior College of Public Health and Medical Technology, Korea University) ;
  • Suh, Soon-Kyu (Dept. of Internal Medicine, College of Medicine, Korea University) ;
  • Yu, Se-Wha (Dept. of Internal Medicine, College of Medicine, Korea University)
  • 장수경 (고려대학교 보건전문대학 식품영양과) ;
  • 김영순 (고려대학교 보건전문대학 식품영양과) ;
  • 이성동 (고려대학교 보건전문대학 식품영양과) ;
  • 서순규 (고려대학교 의과대학 흉곽내과학교실) ;
  • 유세화 (고려대학교 의과대학 흉곽내과학교실)
  • Published : 1983.03.30
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Abstract

For the purpose of study on optimal gustation of salt 108 patients with hypertension(61 cases of male, 47 cases of female) were studied. And also 48 patients with non-hypertensive heart diseases and pulmonary diseases (20 cases of male, 28 cases of female ) and apparently healthy subjects (107 cases of male, 20 cases of female) were studied as control group. By adding salt into 3% rice boiled powder solution the 0.1%, 0.25% 0.5%, 0.75% and 1 % salt solutions were prepared respectively. Allowed subject to taste all above solution in landed and to point out the optimal salty taste of each subject. There were no significant difference in optimal gustation of salt among the hypertensive patients and control group. The optimal salt gustation of hypertensive patients with low salt diet was slightly lower than those with free diet The optimal salt gustation was higher in old aged persons regardless of diseases.

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