Salt Taste, Nutrition, and Health

Bigiani, Albertino

doi:10.3390/nu12051537

Cited by 18 publications

(12 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Animal models showed that the sodium-specific and amiloridesensitive epithelial sodium channel (ENaC) and the transient receptor potential cation subfamily V member 1 (TRPV1) amiloride insensitive channel are candidates for the pathway of salty taste. (Bigiani, 2020) The results of this study support this evidence as association between variants (noncoding rs12162045 and rs152733 in SCNN1B gene, OR = 0.455 and OR = 1.835, respectively; synonymous rs877610, noncoding rs8078936 and rs150908 in TRPV1 gene) and saltiness preference was observed. There is a lack of evidence for SCNN1A and SCNN1G genes being associated with saltiness and the involvement of these proteins in salty taste pathway in humans.…”

Section: Discussionsupporting

confidence: 79%

Association study of taste preference: Analysis in the Lithuanian population

Kavaliauskienė

Domarkienė

Ambrozaitytė

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

Taste has strong evolutionary basis in the sense of survival by influencing our behavior to obtain food/medicine or avoid poisoning. It is a complex trait and varies among individuals and distinct populations. We aimed to investigate the association between known genetic factors (673 SNPs) and taste preference in the Lithuanian population, as well as to determine a reasonable method for qualitative evaluation of a specific taste phenotype for further genetic analysis. Study group included individuals representing six ethnolinguistic regions of Lithuania. Case and control groups for each taste were determined according to the answers selected to the taste-specific and frequency of specific food consumption questions. Sample sizes (case/control) for each taste are as follows: sweetness (55/179), bitterness (82/208), sourness (32/259), saltiness (42/249), and umami (96/190). Genotypes were extracted from the Illumina HumanOmniExpress-12v1.1 arrays' genotyping data. Analysis was performed using PLINK v1.9. We found associations between the main known genetic factors and four taste preferences in the Lithuanian population: sweetness-genes TAS1R3, TAS1R2, and GNAT3 (three SNPs); bitterness-genes CA6 and TAS2R38 (six SNPs); sournessgenes PKD2L1, ACCN2, PKD1L3, and ACCN1 (48 SNPs); and saltiness-genes SCNN1B and TRPV1 (five SNPs). We found our questionnaire as a beneficial aid for qualitative evaluation of taste preference. This was the first initiative to analyze genetic factors related to taste preference in the Lithuanian population. Besides, this study reproduces, supports, and complements results of previous limited taste genetic studies or ones that lack comprehensive results concerning distinct (ethnic) human populations.

show abstract

Section: Discussionsupporting

confidence: 79%

Association study of taste preference: Analysis in the Lithuanian population

Kavaliauskienė

Domarkienė

Ambrozaitytė

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Salt is necessary for human health, consisting mainly of sodium chloride (NaCl) [13]. One sodium chloride molecule represents a 1:1 sodium (Na + ) and chloride (Cl − ) ions ratio.…”

Section: The Interplay Between Sodium Intake and Blood Pressurementioning

confidence: 99%

Overview of salt restriction in the Dietary Approaches to Stop Hypertension (DASH) and the Mediterranean diet for blood pressure reduction

Filippou¹,

Tatakis²,

Polyzos³

et al. 2022

Rev. Cardiovasc. Med.

View full text Add to dashboard Cite

Despite considerable advances in pharmacological treatments, hypertension remains a major cause of premature morbidity and mortality worldwide since elevated blood pressure (BP) adversely influences cardiovascular and renal outcomes. Accordingly, the current hypertension guidelines recommend the adoption of dietary modifications in all subjects with suboptimal BP levels. These modifications include salt intake reduction and a healthy diet, such as the Dietary Approaches to Stop Hypertension (DASH) diet or the Mediterranean diet (MedDiet), independently of the underlying antihypertensive drug treatment. However, dietary modifications for BP reduction in adults with prehypertension or hypertension are usually examined as stand-alone interventions and, to a lesser extent, in combination with other dietary changes. The purpose of the present review was to summarize the evidence regarding the BP effect of salt restriction in the context of the DASH diet and the MedDiet. We also summarize the literature regarding the effects of these dietary modifications when they are applied as the only intervention for BP reduction in adults with and without hypertension and the potent physiological mechanisms underlying their beneficial effects on BP levels. Available data of randomized controlled trials (RCTs) provided evidence about the significant BP-lowering effect of each one of these dietary strategies, especially among subjects with hypertension since they modulate various physiological mechanisms controlling BP. Salt reduction by 2.3 g per day in the DASH diet produces less than half of the effect on systolic blood pressure (SBP)/diastolic blood pressure (DBP) (-3.0/-1.6 mmHg) as it does without the DASH diet (-6.7/-3.5 mmHg). Although their combined effect is not fully additive, low sodium intake and the DASH diet produce higher SBP/DBP reduction (-8.9/-4.5 mmHg) than each of these dietary regimens alone. It is yet unsettled whether this finding is also true for salt reduction in the MedDiet.

show abstract

“…At a dose of 0.1 g/mL, it was difficult to appreciate chemosensory differences in the taste dimensions of the saline solutions due to the high concentrations used, thus our attention was focused on low doses (0.04 g/mL). In the literature it is known that salt at medium-low concentrations is usually perceived as pleasant and palatable [ 1 ], while at high doses it activates aversive taste pathways [ 36 ]. In fact, in our study, for patients with hyposmia at the dose of 0.04 g/mL it was possible to evaluate more accurate differences in salty perception.…”

Section: Discussionmentioning

confidence: 99%

“…The regulation of the body’s homeostasis is strictly related to salt (sodium chloride, NaCl) [ 1 ]. An increased salt intake is considered a risk factor for hypertension, stroke, and high blood pressure [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

et al. 2022

View full text Add to dashboard Cite

Herbs and spices represent a possibility for the improvement of anosmia and ageusia. In this work we evaluated the role of Mediterranean aromatic herbs and spices in the salty taste perception of patients with hyposmia compared to healthy controls. To this goal, the salty taste perception in response to pure salt and different types of commercial flavored sea salt was assessed in patients with hyposmia, with or without a post-acute coronavirus syndrome, and healthy controls. Myrtle berries and leaves, a mixture of Mediterranean herbs and plants such as helichrysum, rosemary, liquorice, fennel seeds and myrtle leaves, oranges and saffron were used as salt flavoring ingredients. Differences in gustatory perception between 57 patients with hyposmia and 91 controls were evaluated considering the rate of the gustatory dimensions of pleasantness, intensity, and familiarity, using a 7-point hedonic Likert-type scale. At a dose of 0.04 g/mL, saline solutions of flavored salts, with an average 15% less NaCl, were perceived by patients with hyposmia as equally intense but less familiar than pure salt solution, with similar scores in the pleasantness dimension. Our study highlighted the central role of Mediterranean aromatic plants in the enhancement of salty perception in patients with hyposmia.

show abstract

Salt Taste, Nutrition, and Health

Abstract: The sodium ion (Na+) is essential for life [...]

Cited by 18 publications

References 8 publications

Association study of taste preference: Analysis in the Lithuanian population

Association study of taste preference: Analysis in the Lithuanian population

Overview of salt restriction in the Dietary Approaches to Stop Hypertension (DASH) and the Mediterranean diet for blood pressure reduction

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

Contact Info

Product

Resources

About